What is Cordon Bleu? Swiss of orgin, French of name. In plain English, Chicken cutlet with ham & cheese, breaded, baked or fried.
Simple Quick Easy.
A nice change from the usual Chicken Katsu or Tonkatsu (Pork Cutlet) yet still the same steps, well maybe a couple more.
Chicken Cordon Bleu
4 chicken breasts
4 slices ham
4 slices cheese
1 cup Panko or breadcrumbs
1 cup flour
- Place the flour, beaten egg & bread crumbs into 3 separate bowls.
- Flatten the chicken breasts. You can use a meat tenderizer tool like I did to flatten the meat. Or you can place each piece of meat in a plastic bag or between 2 layers of cling wrap. Pound with a rolling pin or something heavier to flatten the meat.
- Once all the slices are flattened, lightly season with some salt & pepper. The next step is to coat the meat.
- Place flour, egg, bread crumbs in a row as this will make it easier for the coating process.
- Take a piece of flattened meat. Place a layer of ham & cheese on one side of the chicken. You are creating a ‘sandwich’ using the meat as the bread. Fold the other side of the meat over the ham & cheese layer.
- Coat it with the flour. Then coat with the egg and then the bread crumbs. The flour helps to keep the moisture in the meat when cooking. The egg helps the bread crumbs to stick to the meat.
- Place the coated meat on a plate or platter.
- Repeat with the rest of the meat. If you run out of either the flour, egg or bread crumbs before you have coated all the slices of meat, just add some more to the bowls.
- Once you have finished coating all the slices, cover with cling wrap and place in the fridge for at least 30 minutes for when you are ready to cook.
- Preheat oven to 200ºC (400ºF). Arrange the meat on an oiled baking dish large enough to hold all the slices. Drizzle some oil over the tops of the breaded pieces.
- Bake for 20 minutes.
- Served with Mexican or Spanish tomato rice or Mediterranean rice.