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 lately have a little time, I was looking on the web yesterday. On the lookout for fresh, exciting tips, inspirational dishes that I have never tested before, to astonish my family with. Looking for a while yet could not discover lots of interesting things. Right before I wanted to give up on it, I came upon this delightful and simple dessert simply by chance. The dessert seemed so yummy on its pic, it required prompt action.
It absolutely was not difficult to imagine the way it is made, its taste and just how much my husband will probably enjoy it. Mind you, it is very easy to impress him when it comes to desserts. Anyway, I went to the site: Suncakemom and used the detailed instuctions that have been accompanied by great photos of the procedure. It just makes life quite easy. I can suppose it’s a bit of a effort to take snap shots down the middle of baking in the kitchen as you typically have gross hands thus i pretty appreciate the time and effort she placed in for making this blogpost and recipe conveniently followed.
With that said I’m empowered presenting my own, personal recipes in a similar fashion. Many thanks for the concept.
I was fine tuning the initial mixture to make it for the taste of my loved ones. I’ve got to say it had been an awesome outcome. They enjoyed the flavor, the thickness and enjoyed getting a sweet such as this in the midst of a stressful workweek. They basically asked for even more, many more. Thus the next time I am not going to commit the same miscalculation. I’m going to double the quantity .
The Chicken cordon bleu is provided by 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.