Homemade Cordon Bleu

A golden, crunchy breading protecting juicy poultry. At the center, melted cheese stretches and blends with the smoky ham flavor.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 721
• Protein: 53 g
• Carbs: 47 g
• Fat: 33 g

Ingredients

• 4 piece Chicken cutlet ( flattened )
• 2 piece Ham ( cut in half )
• 100 g Comté cheese ( thinly sliced )
• 2 piece Egg ( beaten )
• 100 g Wheat flour
• 150 g Breadcrumbs
• 40 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the poultry

   Place the cutlets between two sheets of parchment paper. Pound them with a rolling pin or a small saucepan to thin them evenly. The meat should be thin without tearing.

2. Stuffing and folding

   Place half a slice of ham and a slice of comte on each cutlet. Fold them in half, making sure the filling does not stick out from the edges.

3. Breading

   Dredge each cordon bleu in flour, then in the beaten eggs, and finally in the breadcrumbs. Press lightly so the crust adheres perfectly.

4. Cooking in brown butter

   Heat the oil and butter. When the butter foams and smells nutty, add the cordon bleus. Let them brown for 5 minutes per side until the crust is very crispy.

Chef's tips

• Use a weight or rolling pin to flatten the meat evenly without tearing it.
• Don't heat the butter too high to avoid burning the breadcrumbs before the cheese melts.

Storage

Keeps for 2 days in the fridge. Reheat in a pan over low heat to maintain crispiness.