Cordon bleu of goat meat and goat’s cheese

This is a variation on the classic cordon bleu dish, in which clever use is made of goat’s cheese.

Creation by Roy Kramer, ROC Friese Poort, the Netherlands.

Cordon bleu of goat meat and goat’s cheese

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hind leg of goat



goat’s cheese

As needed:


salt and pepper



whipping cream






pasteurised egg whites



breadcrumbs or panko

Preparation method

  • Clean the leg of goat and remove the bones and membrane.
  • Cut the meat from the leg into equal-sized slices.
  • Flatten the slices between cling film to create small schnitzels.
  • Mix the goat’s cheese with the whipping cream and season to taste with salt and pepper or, for example, fresh herbs.
  • Pipe the mixture into the centre of the flattened meat and fold shut.
  • Fasten with a cocktail stick if needed.
  • Season with salt and pepper.
  • Coat the cordon bleus in flour, then egg white, and then the breadcrumbs.
  • Then, roll through the egg white and the breadcrumbs for a second time.
  • Fry the cordon bleus in clarified butter until golden brown and medium rare inside.

Serving suggestions

  • As a component in a main course with components of potato and green legumes.
  • Serve with a salad of rocket leaves, crispy bacon bits, and a balsamic and honey vinaigrette.

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