Chicken Cordon Bleu

Get ready to indulge in a culinary masterpiece with a twist - Chicken Cordon Bleu! This classic dish is a true delight for the senses, featuring a tantalizing combination of cheese and ham, all wrapped up in a crispy breadcrumb coating. The name "Cordon Bleu" itself evokes images of culinary excellence, hailing from the French term for blue ribbon. In this recipe, tender chicken is lovingly enveloped in layers of savory ham and gooey cheese before being breaded and fried to golden perfection. The result is a symphony of flavors and textures that is sure to make your taste buds sing with delight. Chicken Cordon Bleu is a beloved dish that has captured the hearts and palates of food enthusiasts around the globe. With its roots in French cuisine, this delectable creation has become a cherished classic in kitchens everywhere. Join me as we embark on a journey to discover the secrets behind this iconic recipe. Stay tuned for a culinary experience like no other, where we explore the art of creating the perfect Chicken Cordon Bleu - a dish that is sure to impress and satisfy even the most discerning of palates.

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A great classic

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Butterflying

Lay the breast on the cutting board and remove the skin. Save it to make crisps chicken skin chips. Flip and position breast smooth side down and remove the inner filet that is also known as the chicken tender. Save tenders to seal the stuffed chicken breasts later. Cut the meat horizontally, just as you would with a beef filet without puncturing it, then follow the same procedure with the chicken tenders. Once you’ve made the butterfly cuts, pound meat to tenderize it and form it into a uniform thickness. To do this, cover the butterflied meat with a layer of plastic wrap or wax paper. Next, gently pound the chicken with a meat tenderizing mallet, rolling pin or saucepan until it is a quarter of an inch thick. Season with salt and pepper generously.

Stuffing Breast

Add approximately 50g cheese per breast and cover with jambon. Fold like an envelope and seal the open side with the chicken tender. This prevents from cheese to ooze out. Chicken breast can also be glued with egg wash and flour dust. In this case, use some from the breading. The other option is using tooth pics.

Breading

Blend eggs with a pinch of salt. Dredge prepared chicken breast in flour first. Remove excess flour and moisten in egg wash, and coat in breadcrumbs.

Cooking

Heat a frying pan and add fat. Lower the heat and cook chicken cordon bleu on medium heat for 4 minutes on each side. Flip and cook for 2 to 3 more and repeat. Chicken cordon bleu can also be seared in fat 3 minutes per side and finish in the fan oven for 8 minutes at 350ºF/180ºC. Enjoy!

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