- Chicken cutlets2 Piece(s)large
- Ham2 Slice(s)
- Cheese2 Slice(s)
- FlourAs needed
- BreadcrumbsAs needed
- ButterAs neededfor cooking
Everybody love the french cordon bleu. Especially the homemade, it’s a nice slice of turkey or chicken (by choice), with ham, and melted cheese … Quickly and well done, they are perfect for a small weeklong dinner, and much better than buying it from streets! Here’s the recipe if you want to make it as we do
Preparation and filling the chicken breast
Place the chicken cutlets between two sheets of stretch film, and flatten them using the flat of the blade of a large knife. Once the operation is finished, remove the stretch film and fold the cutlets to check that the 2 sides will meet without anything overflowing, if this is the case, cut the excess edges. Then salt and pepper.
Place a slice of ham on the cutlet and cut the excess. Do the same for the slice of cheese, which should be slightly smaller than the slice of ham.
Close the cutlets in half, making sure nothing is sticking out! For better result, use a toothpick to keep the slippers closed.
The breading operation
Prepare three deep plates, one for the flour, one for the beaten egg omelet and one for the breadcrumbs. Pass the blue cords in the flour, then in the beaten egg finaly in the breadcrumbs. For a nice gilding renew once in the beaten egg and breadcrumbs. The blue cords are now breaded .
Cooking the cordon bleu
In a pan, melt a knob of butter and place the blue cords on low heat, cook them for about 5 minutes on each side, add a little butter to cook the second side if necessary.
Continue cooking in the oven, 10 minutes at 180 ° C, in a preheated oven. This will allow the meat to be well cooked, the cheese to be completely melted and the breadcrumbs not to burn. Or continue cooking for 10 minutes in the pan on very low heat.
You can try Rabbit with Mustard.
Serve immediately with the accompaniment of your choice.
You can use pork or grilled beef in place of chicken breast . It's always a free choice , it doesn't harm the taste .