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 currently have a little time, I was browsing on the internet the other day. In search of fresh, intriguing thoughts, inspiring recipes that We have never tasted before, to astonish my family with. Looking for a while but could not come across too many interesting things. Just before I thought to give up on it, I found this yummy and simple treat by chance. It looked so fabulous on its snapshot, that called for instant action.

It absolutely was simple enough to imagine the way it’s made, its taste and just how much boyfriend might love it. Actually, it is quite easy to impress the man in terms of desserts. Anyways, I visited the page: Suncakemom and followed the comprehensive instuctions that had been coupled with great pics of the process. It really makes life faster and easier. I could suppose it’s a bit of a effort to shoot photos in the midst of baking in the kitchen as you may ordinarily have sticky hands therefore i seriously appreciate the time and energy she devote to build this blogpost .

Having said that I’m empowered presenting my very own dishes similarly. Many thanks the thought.

I had been tweaking the original formula create it for the taste of my family. I can tell you that it was an awesome outcome. They enjoyed the taste, the structure and enjoyed having a sweet like this during a busy week. They quite simply demanded even more, more and more. Hence next time I’m not going to make the same miscalculation. I am gonna multiply the amount .

The Chicken cordon bleu recipe is from 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.

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