Sarah Rankin

Partridge Cordon Bleu

A sophisticated game twist on the retro classic, this Partridge Cordon Bleu uses delicate partridge breasts filled with rich Orkney cheddar and savoury boiled gammon, coated in crispy panko breadcrumbs. Served with a fresh walnut and basil pesto, it’s a hearty, elegant meal perfect for special occasions or showcasing wild game.

45 minutes

Difficulty 3

Serves 2

For the Cordon Bleu:

4 partridge breasts (2 per person)
4 slices boiled gammon or cooked ham
4 tbsp grated Orkney cheddar or other mature cheese
Plain flour (seasoned with salt and pepper)
1 egg, beaten
Panko breadcrumbs (seasoned with smoked paprika, salt, and pepper)
Vegetable oil, for frying

For the Walnut Pesto:

50 g walnuts, toasted
1 bunch fresh basil
Extra virgin olive oil
Coarse sea salt

Flatten partridge breasts between clingfilm to an even thickness.
Place a slice of ham and a little cheese on one breast, then top with another breast.
Dredge in seasoned flour, dip in beaten egg, and coat with seasoned panko breadcrumbs.
Heat oil to 170°C and shallow fry the stuffed breasts for 3–4 minutes per side until golden and cooked through.
Drain on paper towel and rest briefly.
Toast walnuts for pesto. In a mortar and pestle, crush basil with olive oil and sea salt, then add walnuts to form a pesto.
Serve cordon bleu with walnut pesto and optional sides like salad or potatoes.