• On May, 20, 2020
•  lady
•  Recipes

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 lately have some time, I had been searching on the web last week. Trying to get new, intriguing thoughts, inspiring recipes that I’ve never tested before, to amaze my loved ones with. Looking for a long time unfortunately could not discover too many interesting stuff. Just before I wanted to give up on it, I stumbled on this scrumptious and simple treat by chance. It looked so tempting

on its photo, that required fast actions.

It was not difficult to imagine just how it is created, its taste and how much my husband will love it. Actually, it is rather easy to please him in terms of cakes. Anyway, I went to the blog: Suncakemom and followed the step by step instuctions that were combined with nice pics of the task. It just makes life rather easy. I can suppose it’s a slight effort to take pics down the middle of cooking in the kitchen because you ordinarily have sticky hands so that i genuinely appreciate the time and energy she put in to build this post and recipe conveniently followed.

Having said that I am empowered to present my personal dishes similarly. Thanks for the idea.

I had been fine tuning the initial recipe create it for the taste of my family. Need to mention it had been a great success. They prized the flavor, the overall look and loved getting a treat such as this in the midst of a busy workweek. They quite simply asked for more, more and more. Thus the next time I’m not going to commit the same mistake. I’m gonna multiply the volume .

If you liked this Chicken cordon bleu recipe you may find more like this at 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.