Rather than get into the history of how Cordon Blue got its name let’ts make some tonight. Traditional Cordon Bleu is made with veal but we will be using chicken because its easier to obtain at most grocery stores. This classic French dish pairs well with a side of mashed potatoes and a simple salad. Check out the recipe below.
Ingredients
- 2 chicken breasts
- 4 slices of smoked ham (smoked ham makes all the difference)
- 100g- 3.5oz Swiss cheese or Gruyère
- Half cup plain flour
- 1 cup bread crumbs
- Few sprigs of fresh thyme (or one tsp dried)
- Half cup milk of milk
- 2 eggs
- 1 tsp Dijon mustard
- A knob of butter
- A little olive oil
- Salt and pepper
Directions
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Preheat your oven to 200ºC or 400ºF.
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Remove and skin and fatty bits of your chicken breast. Remove the tender loin and use it for other meals. Then butterfly cut the breast by slicing parallel to the cutting board starting on the thick side running your blade almost to the other side. Then open it like a book. Place the breast between sheets of cling film and flatten it using a meat mallet or heavy saucepan bottom.
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Add Dijon mustard using pastry brush, cover whole breast. (don’t use too much)
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Add the smoked ham in the centre keeping the edges of the breast free.
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Slice and add the cheese ontop of the ham.
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Add some cracked pepper on cheese.
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Using the cling film plastic, fold back opposite edges (you should still see half the ham and cheese).
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Then roll the chicken breast all the way. (Optional: you can wrap chicken tightly in cling film and refrigerate 60 minutes for easier handling).
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Make your egg wash by placing eggs and milk in a bowl and beat well.
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Prepare breadcrumbs on a plate ready for crumbing. Add the thyme to it and mix well.
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Prepare you flour in a plate. Place all three plates close together.
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Use one hand to coat chicken in flour first, pat well and shake any excess flour.
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Then dip chicken in the egg wash with same hand, and place in into breadcrumbs.
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Use your other clean hand to chicken roll into breadcrumbs. Make sure all sides and edges are well coated.
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To a hot frying pan on low heat, add olive oil and butter.
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Place the chicken in fat and brown all sides evenly. Should be a very gentle low heat.
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Once nicely browned all over, place in oven and bake for 20 minutes at 200ºC – 400ºF.
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Let rest in pan 10-15 minutes and serve with a cheek of fresh lemon.
Recipe source: Recipe 30
Photo source: Metabolic Research Center
