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 surfing on the web a few days ago. In search of fresh, exciting thoughts, inspirational dishes that I have never used before, to amaze my loved ones with. Hunting for a while unfortunately could not discover any interesting things. Right before I wanted to give up on it, I found this fabulous and easy dessert simply by chance at Suncakemom. The dessert seemed so delightful on its photos, that required prompt action.
It had been simple enough to imagine just how it is created, how it tastes and how much boyfriend is going to want it. Actually, it is quite simple to keep happy the man when it comes to treats. Anyways, I went to the webpage and then used the precise instuctions that had been coupled with impressive snap shots of the method. It just makes life rather easy. I could suppose it’s a bit of a inconvenience to take photographs in the middle of baking in the kitchen as you may most often have gross hands and so i genuinely appreciate the effort and time she put in to make this post .
With that in mind I’m empowered to present my own formulas in a similar way. Appreciate your the thought.
I had been fine tuning the initial mixture create it for the taste of my loved ones. I have to say that it was a terrific outcome. They prized the flavor, the consistency and enjoyed getting a treat like this during a stressful week. They quite simply demanded even more, more and more. Hence next time I am not going to make the same mistake. I’m likely to double the volume .
Thanks for SunCakeMom who made the Chicken cordon bleu a reaility
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.