Who wouldn't love Cordon Bleu? This classic dish, adored for its rich flavors and popular on menus across Europe, has been reimagined for us who crave traditional meals from the past. Introducing my Paleo-Keto Cordon Bleu, tailored for those who love to cook and are committed to their animal based ketogenic lifestyle. This version is not only grain-free and nut-free but also entirely dairy-free, focusing solely on meat, eggs and animal fat.
Crafted with an ideal fat to protein ratio, this recipe ensures you stay in ketosis while enjoying every bite. Whether you choose to grill it to perfection if you don't eat eggs or use the "breaded" version, this dish invites you to use your favorite meat and animal fats, delivering all the satisfaction of the original Cordon Bleu, minus the carbs.
Ingredients, makes 2 servings
4 thin slices of lean beef or pork (100 g per slice), pounded
4 thin slices of Parma ham
4 pieces of bone marrow, 12-14 g each
1 big egg
50 g pork (alternatively beef) cracklings
Lard or tallow for frying
Method
Top the beef pieces with the ham slices and the marrow pieces.
Fold in half, press firmly and close with toothpicks.
Blend the egg with the cracklings. The "dough" needs to be fairly thick. Salt to taste.
Heat the fat in a small, deep iron pan.
Cover the filled meat with the egg-crackling mix.
Fry both sides until golden.
Serve warm and enjoy!
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