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 had been browsing on the internet yesterday. Looking to find fresh, intriguing thoughts, inspirational meals that I’ve never tried before, to amaze my family with. Looking for a long time yet couldn’t discover too many interesting things. Just before I wanted to give up on it, I discovered this fabulous and simple treat simply by chance. It seemed so scrumptious on its photo, that called for rapid action.
It was not difficult to imagine the way it is created, how it tastes and just how much boyfriend is going to like it. Actually, it is extremely easy to keep happy the guy in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the webpage: Suncakemom and simply used the precise instuctions which were combined with superb photos of the operation. It just makes life much simpler. I can imagine that it’s a bit of a hassle to shoot snap shots in the middle of baking in the kitchen because you ordinarily have sticky hands so I highly appreciate the effort and time she devote to build this blogpost .
Having said that I’m inspired presenting my own recipes in the same way. Appreciate your the thought.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it was an awesome outcome. They enjoyed the taste, the consistency and enjoyed getting a delicacy like this in the midst of a busy workweek. They quite simply asked for even more, more and more. So the next occasion I am not going to commit the same mistake. I’m going to twin the quantity to make them delighted.
Chicken cordon bleu recipe first appeared on 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.