Chilean escalopa kaiser, a beef cordon bleu, is made by pounding beef cutlets very thin, folding them over a slice of ham and cheese, dredging them in flour, dipping them in egg beaten with garlic and parsley, coating them in breadcrumbs, chilling for 30 minutes, and frying at 160 C (320 F) until golden. It takes 50 minutes of preparation plus 20 minutes of cooking and serves 4 people.
It is a crispy, cheesy classic of Chilean restaurants, served with mashed potatoes, rice, or salad.
How to Make Escalopa Kaiser?
Escalopa kaiser is like a beef, ham, and cheese sandwich wrapped in a crisp crust, made with thin cutlets of beef round. The filled cutlets are breaded, chilled so the coating sets, and fried.
Nutritional Information
Each escalopa kaiser contains approximately 680 kcal, 36 g of carbohydrates, 45 g of fat, 36 g of protein, 2 g of fiber, 2 g of sugars, 180 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Escalopa Kaiser Recipe
Preparation: 50 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 4 beef cutlets (posta rosada or posta negra)
- 4 slices of ham
- 4 slices of cheese
- 200 g (2 cups) of breadcrumbs
- 4 tablespoons of flour
- 3 eggs
- 1 teaspoon of parsley
- 1/2 clove of garlic
- Oil for frying
- Fine salt
- Black pepper
Instructions
- Lay the cutlets on a board and pound them gently with a meat mallet until very thin. Place a slice of ham and a slice of cheese on one half of each, fold the meat over like a sandwich, and press to seal.
- Secure with a toothpick if you like and dust all over with flour. Repeat with all the cutlets. In a bowl, whisk the eggs with the finely chopped garlic, parsley, salt, and pepper.
- Spread the breadcrumbs on a wide plate. Dip the cutlets in the egg and coat completely in breadcrumbs, repeating if needed. Place on a tray, cover with plastic wrap, and refrigerate for about 30 minutes.
- Heat the oil in a wide skillet over medium-high heat to 160 C (320 F) and fry the escalopas without crowding for a couple of minutes per side, until golden. Drain on paper towels and serve right away with mashed potatoes, rice, or salad.
Additional Tips
Chill before frying
A short rest in the refrigerator or freezer helps the breading stick and turn crisper.
Double coat
A second round of egg and breadcrumbs holds the melted cheese inside.
Pound evenly
Thin, even cutlets cook through before the crust overbrowns.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Beef | Chicken breast | 1:1 | Classic cordon bleu |
| Ham | Serrano ham | 1:1 | Saltier |
| Chanco cheese | Gruyère or Swiss | 1:1 | Nuttier |
| Fried | Baked at 200 C | 20 to 25 minutes | Lighter |
Frequently Asked Questions (FAQs)
1. Is escalopa kaiser the same as cordon bleu?
Essentially yes; in Chile the beef version filled with ham and cheese is called escalopa kaiser.
2. Which beef cut is best?
Lean cuts such as posta rosada or posta negra, pounded very thin.
3. How do I keep the cheese from leaking?
Seal the edges well, double coat in egg and breadcrumbs, and chill before frying.
4. Can I bake it?
Yes, brush with oil and bake at 200 C (392 F) for 20 to 25 minutes, turning once.
What Is Escalopa Kaiser?
Escalopa kaiser is the Chilean name for a breaded beef cutlet filled with ham and melted cheese, closely related to the European cordon bleu.
Escalopas in Chile
Breaded cutlets, or escalopas, are everyday Chilean restaurant fare, served plain, as kaiser with ham and cheese, or topped with a fried egg.
Did You Know?
The name cordon bleu, blue ribbon in French, has long been associated with excellence in cooking, after the ribbon worn by an old order of French knights.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Beef Escalopa
- Chilean Spicy Mashed Potatoes
- Chilean Diplomático Sandwich
- Chilean Rice with Fried Egg
