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 was looking on the web last week. Trying to get fresh, interesting ideas, inspiring dishes that We have never used before, to delight my loved ones with. Searching for a long time but could not come across lots of interesting things. Right before I wanted to give up on it, I found this delicious and easy treat by accident on Suncakemom. The dessert seemed so scrumptious on its image, that required urgent actions.
It was simple enough to imagine how it’s created, its taste and how much my husband is going to love it. Mind you, it is quite easy to delight the man in terms of puddings. Anyways, I went to the webpage and used the comprehensive instuctions which were accompanied by impressive images of the process. It really makes life much simpler. I can imagine that it’s a slight effort to shoot photographs in the middle of baking in the kitchen as you typically have sticky hands and so i genuinely appreciate the effort and time she devote to build this blogpost .
That being said I’m empowered presenting my personal formulas in a similar way. Many thanks the concept.
I was tweaking the main formula to make it for the taste of my loved ones. I must say that it was a great outcome. They loved the flavour, the overall look and enjoyed having a sweet such as this in the middle of a busy workweek. They ultimately wanted lots more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am going to twin the amount .
Thanks to Suncakemom for the delicous Chicken cordon bleu.
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.