{"id":198437,"title":"Cordon bleu v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:39:00+01:00","plain":"Dva ku\u0159ec\u00ed pl\u00e1tky p\u0159elo\u017een\u00e9 p\u0159es \u0161unku a s\u00fdr, obalen\u00e9 v trojobalu a pe\u010den\u00e9 15 a\u017e 20 minut p\u0159i 180 \u00b0C: zlatav\u00e1 k\u016frka bez sma\u017een\u00ed v oleji a roztekl\u00e1 n\u00e1pl\u0148.\n\n\n\nZakroj\u00edte a s\u00fdr se t\u00e1hne. P\u0159esn\u011b to od cordon bleu o\u010dek\u00e1v\u00e1me, ale mra\u017een\u00e9 varianty n\u00e1m to nikdy nedop\u0159ej\u00ed. Dom\u00e1c\u00ed p\u0159\u00edprava stoj\u00ed na t\u0159ech kroc\u00edch: pl\u00e1tek masa naklepan\u00fd dostate\u010dn\u011b tence, aby se dal p\u0159elo\u017eit a uzav\u0159\u00edt, obalov\u00e1n\u00ed ve spr\u00e1vn\u00e9m po\u0159ad\u00ed a teplota v ko\u0161\u00edku 180 \u00b0C m\u00edsto 200. Strouhanka zezl\u00e1tne, s\u00fdr z\u016fstane uvnit\u0159 a nakonec nemus\u00edte filtrovat litr oleje.\n\n\n\nStejn\u00fd trojobal, bez n\u00e1pln\u011b: ku\u0159ec\u00ed \u0159\u00edzky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je cordon bleu?\n\n\n\nNaklepan\u00fd ku\u0159ec\u00ed pl\u00e1tek napln\u011bn\u00fd pl\u00e1tkem \u0161unky a s\u00fdrem, p\u0159elo\u017een\u00fd nap\u016fl a obalen\u00fd v mouce, vejci a strouhance. N\u00e1zev poch\u00e1z\u00ed z modr\u00e9 stuhy ryt\u00ed\u0159sk\u00e9ho \u0159\u00e1du a pozd\u011bji se stal pochvaln\u00fdm ozna\u010den\u00edm dobr\u00fdch kucha\u0159\u016f. Na tal\u00ed\u0159i: k\u0159upav\u00e1 k\u016frka a tekut\u00e1 n\u00e1pl\u0148.\n\n\n\nV horkovzdu\u0161n\u00e9 frit\u00e9ze teplo nep\u0159en\u00e1\u0161\u00ed olejov\u00e1 l\u00e1ze\u0148. Povrch zl\u00e1tne d\u00edky nucen\u00e9mu proud\u011bn\u00ed vzduchu a s\u00e1l\u00e1n\u00ed horn\u00edho topn\u00e9ho t\u011blesa, kter\u00e9 spou\u0161t\u011bj\u00ed Maillardovu reakci. Proto se p\u0159ed pe\u010den\u00edm lehce post\u0159\u00edk\u00e1 olejem: bez tuku z\u016fstane strouhanka bled\u00e1 a mou\u010dnat\u00e1.\n\n\n\nStejn\u00fd trojobal na n\u011b\u010dem jin\u00e9m: obalovan\u00e1 ryba z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na cordon bleu\n\n\n\nDva ku\u0159ec\u00ed pl\u00e1tky, dva pl\u00e1tky \u0161unky, \u010dty\u0159i pl\u00e1tky s\u00fdra. Na trojobal: dv\u011b l\u017e\u00edce mouky, jedno vejce, 50 g strouhanky a l\u017ei\u010dka olivov\u00e9ho oleje. To vysta\u010d\u00ed na dva \u0159\u00edzky cordon bleu.\n\n\n\nMaso naklepejte mezi dv\u011bma listy pe\u010dic\u00edho pap\u00edru dostate\u010dn\u011b tence, aby se dalo pohodln\u011b p\u0159elo\u017eit p\u0159es n\u00e1pl\u0148 a uzav\u0159\u00edt. Siln\u00e1 ku\u0159ec\u00ed prsa se l\u00e9pe zpracov\u00e1vaj\u00ed, kdy\u017e je pod\u00e9ln\u011b na\u0159\u00edznete a rozev\u0159ete jako knihu. Kolem \u0161unky a s\u00fdra ponechte voln\u00fd okraj masa, n\u00e1pl\u0148 nepokl\u00e1dejte a\u017e ke kraj\u016fm.\n\n\n\nO zbytku rozhoduje s\u00fdr. Ement\u00e1l, gruy\u00e8re a comt\u00e9 se rozpou\u0161t\u011bj\u00ed v hustou hmotu a p\u0159\u00edli\u0161 nevyt\u00e9kaj\u00ed. Raclette, s\u00fdr s modrou pl\u00edsn\u00ed nebo morbier vytvo\u0159\u00ed tekut\u011bj\u0161\u00ed n\u00e1pl\u0148, ale vy\u017eaduj\u00ed dokonale uzav\u0159en\u00e9 okraje. Pokud jde o k\u016frku, klasick\u00e1 strouhanka vytvo\u0159\u00ed pevn\u00fd obal a panko k\u0159upe v\u00fdrazn\u011bji.\n\n\n\nJako mal\u00e9 kousky pro d\u011bti: nugety z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nD\u016fle\u017eit\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nDr\u017ete se teploty 180 \u00b0C. P\u0159i vy\u0161\u0161\u00ed teplot\u011b se s\u00fdr rozpust\u00ed a vyte\u010de okraji d\u0159\u00edv, ne\u017e se trojobal zpevn\u00ed, a n\u00e1pl\u0148 cordon bleu skon\u010d\u00ed v ko\u0161\u00edku. Frit\u00e9zu p\u0159edeh\u0159\u00edvejte 5 minut, po\u010d\u00edtejte s pe\u010den\u00edm 15 a\u017e 20 minut a v polovin\u011b \u0159\u00edzky oto\u010dte.\n\n\n\nT\u0159icet minut v mraz\u00e1ku po obalen\u00ed ud\u011bl\u00e1 z\u00e1sadn\u00ed rozd\u00edl. Trojobal zpevn\u00ed, l\u00e9pe p\u0159ilne a s\u00fdru bude trvat d\u00e9le, ne\u017e se rozpust\u00ed. Je to nej\u00fa\u010dinn\u011bj\u0161\u00ed zp\u016fsob, jak zabr\u00e1nit vyt\u00e9k\u00e1n\u00ed n\u00e1pln\u011b.\n\n\n\nMouka, vejce, strouhanka, v tomto po\u0159ad\u00ed a bez vynechan\u00fdch m\u00edst. Mouka vysu\u0161\u00ed povrch, aby na n\u011bm vejce dr\u017eelo, a vejce p\u0159ilep\u00ed strouhanku. Kde p\u0159i n\u011bkter\u00e9m kroku m\u00edsto vynech\u00e1te, tam se trojobal odloupne.\n\n\n\nDo ko\u0161\u00edku d\u00e1vejte jen jednu vrstvu, bez p\u0159ekr\u00fdv\u00e1n\u00ed. Dva p\u0159ekr\u00fdvaj\u00edc\u00ed se \u0159\u00edzky cordon bleu se v m\u00edst\u011b dotyku p\u0159ipravuj\u00ed v p\u00e1\u0159e. Pokud pe\u010dete ve dvou v\u00e1rk\u00e1ch, prvn\u00ed na z\u00e1v\u011br oh\u0159ejte za 3 minuty. D\u011brovan\u00e9 p\u0159\u00edslu\u0161enstv\u00ed k horkovzdu\u0161n\u00e9 frit\u00e9ze propou\u0161t\u00ed vzduch zespodu, na rozd\u00edl od pe\u010dic\u00edho pap\u00edru bez otvor\u016f.\n\n\n\nBezpe\u010dn\u00e1 teplota uvnit\u0159 masa je 74 \u00b0C, sondu zap\u00edchn\u011bte vodorovn\u011b do masa, nikoli do n\u00e1pln\u011b, kter\u00e1 v\u017edy ukazuje vy\u0161\u0161\u00ed teplotu. Bez teplom\u011bru: s\u00fdr mus\u00ed b\u00fdt \u00fapln\u011b rozpu\u0161t\u011bn\u00fd a p\u0159i rozkrojen\u00ed mus\u00ed unikat p\u00e1ra. P\u0159i p\u0159\u00edprav\u011b ze zmrazen\u00e9ho stavu po\u010d\u00edtejte s 25 a\u017e 30 minutami p\u0159i 160 \u00b0C. Dal\u0161\u00ed velikosti a tvary najdete v tabulce \u010das\u016f p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nS \u010d\u00edm pod\u00e1vat\n\n\n\nPod\u00e1vejte ihned, p\u0159i chladnut\u00ed ztr\u00e1c\u00ed k\u016frka k\u0159upavost. Zelen\u00fd listov\u00fd sal\u00e1t s v\u00fdrazn\u011b octovou z\u00e1livkou vyv\u00e1\u017e\u00ed tu\u010dnost \u0161unky a s\u00fdra.\n\n\n\nP\u0159\u00edloha, kterou p\u0159iprav\u00edte ve stejn\u00e9m ko\u0161\u00edku: mra\u017een\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nP\u0159\u00edpadn\u011b bat\u00e1tov\u00e9 hranolky nebo majon\u00e9zu se srirachou pro pikantn\u011bj\u0161\u00ed chu\u0165. Zbytky vydr\u017e\u00ed 2 dny v lednici a oh\u0159\u00edvaj\u00ed se v horkovzdu\u0161n\u00e9 frit\u00e9ze, kter\u00e1 jim vr\u00e1t\u00ed k\u0159upavost, o ni\u017e by je mikrovlnka p\u0159ipravila.\n\n\n\n\n\n\tCordon bleu z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCordon bleu2 ku\u0159ec\u00ed pl\u00e1tky2 pl\u00e1tky \u0161unky4 pl\u00e1tky s\u00fdraTrojobal2 l\u017e\u00edce mouky1 vejce50 g strouhanky1 l\u017ei\u010dka olivov\u00e9ho oleje (na post\u0159\u00edk\u00e1n\u00ed)\t\n\t\n\t\tP\u0159\u00edprava cordon bleuKu\u0159ec\u00ed pl\u00e1tky naklepejte mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru.Na ka\u017ed\u00fd pl\u00e1tek masa polo\u017ete pl\u00e1tek \u0161unky a dva pl\u00e1tky s\u00fdra.Maso p\u0159ehn\u011bte p\u0159es n\u00e1pl\u0148 a vytvo\u0159te tak cordon bleu.Obalov\u00e1n\u00edV hlubok\u00e9m tal\u00ed\u0159i roz\u0161lehejte vejce.Ka\u017ed\u00fd cordon bleu obalte v mouce.Pot\u00e9 namo\u010dte do roz\u0161lehan\u00e9ho vejce.Nakonec obalte ve strouhance a post\u0159\u00edkejte olivov\u00fdm olejem.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 5 minut na 180 \u00b0C.Cordon bleu vlo\u017ete do ko\u0161e tak, aby se nep\u0159ekr\u00fdvaly.Pe\u010dte 15 a\u017e 20 minut p\u0159i 180 \u00b0C a v polovin\u011b pe\u010den\u00ed oto\u010dte.Zkontrolujte, \u017ee teplota uvnit\u0159 dos\u00e1hla 74 \u00b0C, a pod\u00e1vejte hork\u00e9.\t\n\t\n\t\tRady:\n\nDodr\u017eujte teplotu 180 \u00b0C: p\u0159i 200 \u00b0C se s\u00fdr roztav\u00ed a vyte\u010de d\u0159\u00edve, ne\u017e se trojobal zpevn\u00ed.\nTip: obalen\u00e9 cordon bleu dejte p\u0159ed pe\u010den\u00edm na 30 minut do mraz\u00e1ku, aby se trojobal zpevnil a s\u00fdr se za\u010dal tavit pozd\u011bji.\nOkraje dob\u0159e uzav\u0159ete: kolem \u0161unky a s\u00fdra ponechte voln\u00fd okraj masa, aby n\u00e1pl\u0148 co nejm\u00e9n\u011b vyt\u00e9kala.\nDodr\u017eujte po\u0159ad\u00ed mouka \u2192 vejce \u2192 strouhanka a v ka\u017ed\u00e9m kroku obalte cel\u00fd povrch.\nPost\u0159\u00edkejte olejem: bez tuku z\u016fstane strouhanka v horkovzdu\u0161n\u00e9 frit\u00e9ze bled\u00e1 a mou\u010dnat\u00e1.\nPe\u010dte v jedn\u00e9 vrstv\u011b, bez p\u0159ekr\u00fdv\u00e1n\u00ed; podle pot\u0159eby pe\u010dte ve dvou v\u00e1rk\u00e1ch (prvn\u00ed oh\u0159ejete za ~3 min).\nBezpe\u010dnost: teplota uvnit\u0159 mus\u00ed dos\u00e1hnout 74 \u00b0C (v nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti).\nObm\u011bny: m\u00edsto s\u00fdra pou\u017eijte raclette nebo s\u00fdr s modrou pl\u00edsn\u00ed, do strouhanky p\u0159idejte papriku \u010di petr\u017eel, do roz\u0161lehan\u00e9ho vejce trochu p\u00e1liv\u00e9 om\u00e1\u010dky; vegetari\u00e1nskou verzi p\u0159ipravte s grilovan\u00fdm lilkem.\nP\u0159\u00edprava p\u0159edem: obalte den p\u0159edem a ulo\u017ete do lednice, p\u0159\u00edpadn\u011b syrov\u00e9 obalen\u00e9 cordon bleu zamrazte.\nSkladov\u00e1n\u00ed: 2 dny v lednici. Oh\u0159\u00edvejte v horkovzdu\u0161n\u00e9 frit\u00e9ze, aby z\u016fstaly k\u0159upav\u00e9.\nP\u0159\u00edprava ze zmrazen\u00e9ho stavu (bez rozmrazov\u00e1n\u00ed): p\u0159edeh\u0159ejte na 160 \u00b0C a pe\u010dte 25 a\u017e 30 min, pr\u016fb\u011b\u017en\u011b kontrolujte.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198437"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198437\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166423"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}