Inspired by Austrian Michelin Star and TV chef Alexander Kumptner, this Montenegrin-style Cordon Bleu reimagines a Balkan classic. Golden-fried veal rolls, generously filled with ham and melted cheese, are served alongside crispy Balkan-style potato wedges, a refreshing mixed salad, and a tangy sauce tartare. A perfect harmony of rustic tradition and refined elegance—comforting, bold, and irresistibly satisfying
Recommended Wine Pairings (balanced and authentic)
Vranac Red
Deep, dark-fruited, and gently spicy, Vranac has the structure to stand up to the crispy breading and savory ham, while its ripe plum and blackberry notes complement the melted cheese. A robust, authentic Montenegrin match.
Montenegrin Rosé
Fresh and dry with red berry notes and lively acidity, this rosé refreshes the palate between bites. It balances the richness of the Cordon Bleu while harmonizing beautifully with the potato wedges and salad.
Krstač White
Crisp and aromatic with citrus, floral tones, and a subtle mineral edge. Krstač cuts cleanly through the creamy cheese and tartare sauce, offering a light yet distinctly Montenegrin pairing.
Montenegrin Chardonnay
Medium-bodied with soft fruit and gentle roundness, Chardonnay mirrors the creaminess of the cheese while remaining balanced enough for the fried crust and potatoes. A comforting, smooth pairing.
Montenegrin Sauvignon Blanc
Bright and zesty with herbal and citrus notes, this wine lifts the dish and refreshes the palate. Especially well-suited to the salad and tartare sauce, adding contrast to the richer main.
Ingredients (Serves 2)
Cordon bleu Veal Rolls
2 thin veal escalopes’ (120–150 g each)
2 slices of ham
2 slices of cheese (Gouda or Emmental)
1 egg (beaten)
50 g flour
80 g breadcrumbs
Salt & pepper
Neutral oil or clarified butter for frying.
Preparation: Pound veal thin, season, fill with ham & cheese, roll, bread (flour → egg → breadcrumbs), fry golden brown 8–10 min.
Balkan-Style Potato Wedges
500 g waxy potatoes (with skin)
3 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika (optional)
½ tsp garlic powder
½ tsp dried oregano or thyme
Salt & pepper
Fresh parsley (chopped) for garnish.
Preparation: Preheat oven to 200 °C (390 °F).
Wash potatoes, cut into wedges (skin on).
Toss with olive oil, paprika, garlic powder, oregano/thyme, salt, and pepper.
Spread on a lined baking tray. Roast 30–35 minutes until crisp and golden, turning once halfway.
Sprinkle with fresh parsley before serving.
Mixed Salad
Lettuce, cucumber slices, tomato wedges, shredded carrot.
Dressing: Olive oil, vinegar or lemon juice, salt & pepper.
Sauce Tartare
150 g mayonnaise
1 tbsp capers (chopped)
2 pickled gherkins (diced)
1 shallot (finely diced)
1 tbsp parsley (chopped)
1 tsp lemon juice
Salt & pepper
Mix all ingredients, chill before serving.
Serving Suggestion
Place the golden Cordon bleu veal rolls in the center of the plate.
Add a portion of crispy Balkan-Style Potato Wedges.
Serve with a refreshing mixed salad on the side.
Offer sauce tartare in a small ramekin or spooned next to the veal roll.