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 most recently have some time, I had been browsing on the web the other day. On the lookout for fresh, challenging tips, inspiring recipes that I’ve never tasted before, to impress my loved ones with. Looking for a long time unfortunately couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and easy dessert simply by chance. It seemed so scrumptious on its snapshot, that required fast action.
It absolutely was not so difficult to imagine the way it is made, how it tastes and how much my hubby will probably want it. Mind you, it is quite easy to delight the man in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the site: Suncakemom and then followed the detailed instuctions that were coupled with nice photographs of the operation. It really makes life less difficult. I can suppose it is a bit of a hassle to shoot snap shots in the middle of baking in the kitchen as you may ordinarily have gross hands so that i sincerely appreciate the commitment she placed in to make this blogpost and recipe easily implemented.
That being said I’m encouraged presenting my personal formulas in the same way. Many thanks the idea.
I was fine tuning the main formula to make it for the taste of my family. I must say it was a great outcome. They enjoyed the taste, the overall look and loved getting a treat like this in the midst of a busy workweek. They ultimately wanted lots more, more and more. Thus the next time I’m not going to make the same miscalculation. I am gonna double the amount to make them delighted.
All credit from Chicken cordon bleu Recipe goes to 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.
