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 internet yesterday. In need of new, stirring ideas, inspiring dishes that I have never tasted before, to astonish my loved ones with. Hunting for a while unfortunately could not come across lots of interesting things. Right before I thought to give up on it, I found this yummy and simple treat by chance. The dessert looked so delightful on its snapshot, that required fast actions.
It was easy to imagine just how it’s made, its taste and how much my hubby will like it. Mind you, it is extremely simple to impress the man when it comes to cakes. Anyhow, I got into the site: Suncakemom and then followed the comprehensive instuctions that were accompanied by wonderful shots of the task. It just makes life faster and easier. I could imagine that it’s a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen as you may normally have gross hands so that i pretty appreciate the time and effort she put in for making this blogpost .
With that in mind I’m empowered to present my own dishes in the same way. Many thanks for the concept.
I had been tweaking the original formula create it for the taste of my loved ones. Need to tell you it was an incredible success. They loved the taste, the structure and enjoyed getting a treat such as this in the midst of a lively week. They basically asked for lots more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m going to twin the volume .
You can find the original Chicken cordon bleu recipe 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.