Chicken Cordon Bleu Recipe
Cordon Bleu is a dish named after the symbol of French nobility. Luckily, we don’t need knighthood to materialize all of our desires onto our dining table.
As I recently have a little time, I was browsing on the web a few days ago. In search of fresh, intriguing ideas, inspiring meals that I’ve never tasted before, to surprise my family with. Looking for a long time unfortunately could not come across lots of interesting things. Just before I thought to give up on it, I found this delightful and simple dessert simply by luck over Suncakemom. The dessert looked so mouth-watering on its snapshot, it called for fast actions.
It absolutely was not difficult to imagine just how it’s created, its taste and how much my husband is going to like it. Actually, it is rather simple to impress him in terms of puddings. Anyhow, I visited the site and simply used the comprehensive instuctions that have been combined with wonderful photographs of the method. It really makes life much easier. I could suppose it is a slight hassle to shoot pics down the middle of cooking in the kitchen as you will often have gross hands so I highly appreciate the time and energy she devote to make this post .
With that said I’m encouraged presenting my own, personal recipe similarly. Many thanks the thought.
I was tweaking the initial recipe to make it for the taste of my loved ones. I have to tell you it had been a great success. They enjoyed the taste, the overall look and enjoyed having a sweet like this in the middle of a busy workweek. They ultimately wanted more, many more. Thus the next time I am not going to make the same miscalculation. I’m going to double the amount to get them pleased.
For more Chicken cordon bleu recipe check out SunCakeMom
Without breadcrumb:
Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle.
Lay the ham on top of the sliced chicken breasts then place on the sliced cheese, as well. We use cured Jamon Serrano but bacon or sliced ham can also be used.
Roll up the meat. This requires a bit of fiddling as the meat is slippery but it can be done pretty quickly.
Place the rolled up chicken breasts onto a tray.
Optionally sprinkle cheese, parsley or any spices of choice on top. Don’t forget the salt and pepper though.
Place them into a 350°F / 180°C preheated oven for about 30 minutes.
With breadcrumb:
Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard, so be gentle.
Lay the ham on top of the sliced chicken breast then place on the sliced cheese, as well. We used cured Jamon Serrano but bacon or sliced ham can also be used.
Roll up the meat and secure them with pins or toothpicks. This requires some fiddling, especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled.
Beat eggs in a medium bowl, spread flour and breadcrumbs onto a big flat plate.
Roll the rolled up chicken breasts in the flour.
Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs.
Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too.
Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs.
Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time.
Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown, for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts.
Take them out and let the oil drip off. Before serving it, don’t forget to take out the meat pins or toothpicks.