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Ingredients

Adjust Servings:
Chicken Fillet – 2
Salt – to taste
Ground Black Pepper – to taste
Ham – 3 ½ oz (100 g)
Hard Cheese – 3 ½ oz (100 g)
Bread Crumbs – 7 oz (200 g)
Parsley – ½ oz (15 g)
Eggs – 1
Wheat Flour – 3 oz (90 g)
Sunflower Oil – to taste

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Chicken Cordon Bleu

Chicken Cordon Bleu

  • 30 min
  • Serves 2
  • Easy

Ingredients

Recipe

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Chicken cordon bleu is a glorious triad of contrasting tastes. Poultry, ham, and cheese au gratin has gained smash-success in both Swiss and French cuisine: insomuch that they began to make freezer meals based on the dish. The recipe, like the products, is remarkably simple, though.

Our recipe features chicken, not veal. Nonetheless, it turns out as good, if not better! Chicken cordon bleu is an unforgettable dish: it is quick to prepare yet brings as much enjoyment as going to a restaurant.

Steps

1
Done

To begin with, combine bread crumbs with salt, pepper, and chopped parsley. Next, whisk an egg with water and set aside.

2
Done

Cover the meat with cling film and gently but firmly beat it until thin. Season with salt and pepper, top with a layer of cheese and ham (or prosciutto).

3
Done

Roll the fillet. Next, roll it first in flour, then in egg, then in bread crumbs.

4
Done

Place in a pan with heated oil and fry on both sides until golden brown.

5
Done

Finally, bake the dish for 5 minutes at 360 °F. Done!

The key to the perfect chicken cordon bleu is to make the fillet as thin as possible, which will be difficult without polyethylene. At the core, this dish is a variation of the Swiss schnitzel, only with a luxurious filling. By the way, you only need a little bit, so you can opt for a more flavorful cheese and substitute ham for meat with a bright taste, for example, prosciutto.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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