The Chicken Cordon Bleu is one of the most popular dish in France. Yet we are often disappointed with the result. After several attempts, I think I’ve finally found the secret to a cordon-bleu that’s both cooked through and melt to perfection.
First, here is the list of the different ingredients to prepare 2 Chicken Cordon Bleu with a preparation time of 20 minutes and a cooking time of 5 +15 minutes
- 2 meaty chicken breasts
- 2 slices of white ham without rind
- 4 slices of cheese (cheddar, emmental, or sheep’s cheese)
- 5 Tbsp or 100g flour
- 200g fine breadcrumbs (can be replaced with Japanese Panko breadcrumbs)
- 2 beaten eggs
- 1 tsp vegetable oil
- 3 Tbsp or 50g unsalted butter
- Salt pepper
Now, here are the few steps you will need to follow to make this delicious dish
Start by cleaning your chicken breasts, then remove the waste with a knife. Once the whites have been cleaned, cut them in half lengthwise, widthwise. Open them, and place them between two sheets of baking paper. Using a saucepan, flatten them by tapping on them until you obtain a maximum thickness of 1cm.
Once the whites are seasoned, place 1 slice of ham between 2 slices of cheese. Close them, paying particular attention not to pierce the closed side of the blank.
Prepare three soup plates with the flour in one, the breadcrumbs in the second, and the beaten eggs in the third. Dip the cordon bleu in the flour, then in the eggs, and finally in the breadcrumbs. The secret to a nice, thick breadcrumb is in this next step, which consists of dipping the cordons-bleus a second time in the eggs, then again in the breadcrumbs.
In a suitable frying pan compatible with oven cooking (no plastic handle), heat the butter with the oil over medium heat, and sear the cordons-bleus to brown the breadcrumbs on each side. Once browned, put the pan in the oven for about 15 minutes.
To be enjoyed right out of the oven, accompanied by a good green salad!