Introduction
It always depends on what quality of ingredients you’re going to use. Either they make a great dish out of it or exceedingly dull. You got to use high-quality products to make it worth cooking. Always pick for the first-rated ham, best chicken breasts, and even for the top quality gruyere cheese. Try indulging yourself in the best quality products. No doubt they are expensive but you’ll always count on them once you are used to. Also, Cordon bleu will result in the most scrutinizing dish you can ask for.
This is an amazing french dish. It is considered as the main course dish to eat. It only requires 35 minutes of preparation time. However, ends up winning most of the hearts. You just need to pick the right knife to cut the chicken perfectly as required to achieve this french dish. We’d recommend you to go through knives buying guide by Knife Advice before you make a decision about buying any knife. So, what are we waiting for? Let’s start cooking!
Ingredients
- 2 boneless chicken breasts pieces
- 2 tablespoons canola oil, for frying
- 4 cooked ham slices (European)
- 4 slices Gruyere Cheese
- 4 tsp of Dijon mustard
- 1 teaspoon butter
- All-purpose 4 tablespoons flour
- 1 egg (large)
- 1.5 cups dry bread crumbs
Things You Need
- Knife to cut with accuracy and precision
- Bowls and plates
- Spoons and forks
- Meat pounder
- Plastic wrap sheet
- Chopping board
- Skillet
- Whisk spoon
Instructions
- Take a clean chicken breast piece.
- Trim out the blood vessels completely to make it look clean.
- Remove all the tenderloins and white fat skin.
- When you don’t remove the tenderloin, it becomes part of the chicken so make sure to cut it very smoothly and carefully with your knife.
- Make two slices from one chicken fillet. Do the same to the other pieces of the chicken fillet.
- Put a piece of plastic wrap on your cutting board.
- Place the chicken fillet piece on the plastic sheet wrap.
- Add a little bit of cold water over the chicken breast.
- The cold water will help the meat to flatten while hammering it up.
- Now, place the second piece of plastic wrap on the top of the chicken breast.
- Use the flat side of the wooden meat pounder to hammer it properly making the sides even.
- Hammer it until it’s not flat from all sides.
- Make a very thin scallop because you’re going to use it to wrap the cheese and ham.
- After that, keep it in the refrigerator and reserve it.
Breaded Ingredients
- Put the flour in a deep bowl
- Take the separate plate, add the breadcrumbs.
- In another bowl, break an egg. Season the egg with salt and pepper. After this, add a tbsp of cold water. Beat the egg in the end.
- Place some cheese on one plate.
- Ham slices in another plate.
- Take a small bowl and add dijon mustard to it.
Assembling
- Now, place the chicken breast in your working space.
- Gently remove the top plastic wrap.
- Add some dijon mustard on the top of the chicken breast.
- Add a slice of ham and gruyere cheese over the top.
- Now fold the meat over on each side using the plastic wrap.
- Now roll the chicken from one side and make sure to cover all the fillings correctly in it.
- Make a roll-like shape and you are done enrolling it.
- Keep it in the fridge for a while.
Bread the Chicken
- Now take the chicken, press it down a little to make sure it’s well-enclosed.
- Remove the plastic wrap now.
- Grab a fork and roll it into the flour first.
- Tap the chicken to dust off the excess flour.
- Now, put the chicken into the egg and roll it around.
- In the end, roll it into the bread crumbs.
- Now place the fully coated chicken on the cookie sheet and repeat the process for the rest.
- After this, refrigerate your stuffed chicken for a good hour.
Frying instructions
- Heat a skillet on a medium high flame.
- Add some oil or butter as per your preference.
- Now add two cordon bleu.
- Fry them until they get brown.
- Cook for 4 – 5 minutes.
- Now bake the fried cordon bleu under 450 Fahrenheit.
- Bake for 8 to 10 minutes.
- Gently move them on the serving plate.
- Garnish with a zester, parsley, and a few drops of lemon.
Now you’re good to serve this scrumptious dish of Cordon bleu. Voila! Bon appetit.
It always depends on what quality of ingredients you’re going to use. Either they make a great dish out of it or exceedingly dull. You got to use high-quality products to make it worth cooking. Always pick for the first-rated ham, best chicken breasts, and even for the top quality gruyere cheese. Try indulging yourself in the best quality products. No doubt they are expensive but you’ll always count on them once you are used to. Also, Cordon bleu will result in the most scrutinizing dish you can ask for.
This is an amazing french dish. It is considered as the main course dish to eat. It only requires 35 minutes of preparation time. However, ends up winning most of the hearts. You just need to pick the right knife to cut the chicken perfectly as required to achieve this french dish. We’d recommend you to go through knives buying guide by Knife Advice before you make a decision about buying any knife. So, what are we waiting for? Let’s start cooking!
Ingredients
- 2 boneless chicken breasts pieces
- 2 tablespoons canola oil, for frying
- 4 cooked ham slices (European)
- 4 slices Gruyere Cheese
- 4 tsp of Dijon mustard
- 1 teaspoon butter
- All-purpose 4 tablespoons flour
- 1 egg (large)
- 1.5 cups dry bread crumbs
Things You Need
- Knife to cut with accuracy and precision
- Bowls and plates
- Spoons and forks
- Meat pounder
- Plastic wrap sheet
- Chopping board
- Skillet
- Whisk spoon
Instructions
- Take a clean chicken breast piece.
- Trim out the blood vessels completely to make it look clean.
- Remove all the tenderloins and white fat skin.
- When you don’t remove the tenderloin, it becomes part of the chicken so make sure to cut it very smoothly and carefully with your knife.
- Make two slices from one chicken fillet. Do the same to the other pieces of the chicken fillet.
- Put a piece of plastic wrap on your cutting board.
- Place the chicken fillet piece on the plastic sheet wrap.
- Add a little bit of cold water over the chicken breast.
- The cold water will help the meat to flatten while hammering it up.
- Now, place the second piece of plastic wrap on the top of the chicken breast.
- Use the flat side of the wooden meat pounder to hammer it properly making the sides even.
- Hammer it until it’s not flat from all sides.
- Make a very thin scallop because you’re going to use it to wrap the cheese and ham.
- After that, keep it in the refrigerator and reserve it.
Breaded Ingredients
- Put the flour in a deep bowl
- Take the separate plate, add the breadcrumbs.
- In another bowl, break an egg. Season the egg with salt and pepper. After this, add a tbsp of cold water. Beat the egg in the end.
- Place some cheese on one plate.
- Ham slices in another plate.
- Take a small bowl and add dijon mustard to it.
Assembling
- Now, place the chicken breast in your working space.
- Gently remove the top plastic wrap.
- Add some dijon mustard on the top of the chicken breast.
- Add a slice of ham and gruyere cheese over the top.
- Now fold the meat over on each side using the plastic wrap.
- Now roll the chicken from one side and make sure to cover all the fillings correctly in it.
- Make a roll-like shape and you are done enrolling it.
- Keep it in the fridge for a while.
Bread the Chicken
- Now take the chicken, press it down a little to make sure it’s well-enclosed.
- Remove the plastic wrap now.
- Grab a fork and roll it into the flour first.
- Tap the chicken to dust off the excess flour.
- Now, put the chicken into the egg and roll it around.
- In the end, roll it into the bread crumbs.
- Now place the fully coated chicken on the cookie sheet and repeat the process for the rest.
- After this, refrigerate your stuffed chicken for a good hour.
Frying instructions
- Heat a skillet on a medium high flame.
- Add some oil or butter as per your preference.
- Now add two cordon bleu.
- Fry them until they get brown.
- Cook for 4 – 5 minutes.
- Now bake the fried cordon bleu under 450 Fahrenheit.
- Bake for 8 to 10 minutes.
- Gently move them on the serving plate.
- Garnish with a zester, parsley, and a few drops of lemon.
Now you’re good to serve this scrumptious dish of Cordon bleu. Voila! Bon appetit.
