Cordon Bleu Restaurants in Reit im Winkl
The best places in Reit im Winkl to eat Cordon Bleu. Our interactive map features all restaurants around Reit im Winkl who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Cordon Bleu or dine out.
4.7
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4.7
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City: Reit im Winkl, Rathausplatz 4, 83242 Reit im Winkl, Bavaria, Germany
"Absolutely good kitchen, 1A quality, highly recommended!!!"
4.4
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4.4
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City: Reit im Winkl, Dorfstraße 37, 83242, Reit im Winkl, Germany
"Always a good address for dinner"
4.2
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4.2
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City: Reit im Winkl, Gartenstraße 1, 83242 Reit Im Winkl, Germany, Reit im Winkl
"Very friendly service. good kitchen. beautiful beer garden."
4.1
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4.1
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City: Reit im Winkl, Dorfstraße 15, Reit Im Winkl, Germany, Reit im Winkl
"Service: 4 Location: 4"
4.5
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4.5
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City: Reit im Winkl, Tiroler Str. 37, 83242 Reit im Winkl, Bavaria, Germany
"Festsaal was pretty empty when we visited but it really shouldn't be, the food as fantastic! Plus the service was excellent, particularly as we had a..."
4.5
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4.5
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City: Reit im Winkl, Kirchpl. 4A, Reit Im Winkl, Germany, Reit im Winkl
"Good family restaurant. Owned and operated by a husband and wife who were very friendly. They brew their own bier. Try the unfiltered Helles bier. Thi..."
3.8
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3.8
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City: Reit im Winkl, Brunnenstrasse 1, 83242 Eisenberg, Bavaria, Germany, Reit im Winkl
"Coffee und Torte ok"
4
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4
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City: Reit im Winkl, Hausbachweg 3, 83242 Reit Im Winkel, Reit im Winkl, Germany
"Walkability: Good to reach. Service: 3 Location: 3"
Cordon Bleu
You can find Cordon Bleu in Restaurants. We help you find a restaurant in your area where it tastes best.
Price
The Average price for Cordon Bleu is:
$12.6
Ingredients
CHICKEN BREASTS
- Qty. 4 units (1,088g)
Salt
- Qty. 9g
Ham
- Qty. 4 slices (56g)
Swiss cheese
- Qty. 4 slices (56g)
Breadcrumbs
- Aisle Baking Qty. 0.75 cup (81g)
Parsley
- Qty. 0.25 cup (15g)
Egg
- Qty. 1 unit (50g)
All purpose flour
- Qty. 0.5 cup (63g)
Oil
- Qty. 3 tablespoons (42g)
Feedback
These reviews refer only to the mentioned ingredients.