Homemade Cordon Bleu
Ingredients
- 4 pcChicken cutlet (flattened)
- 2 pcHam (cut in half)
- 100 gComté cheese (thinly sliced)
- 2 pcEgg (beaten)
- 100 gWheat flour
- 150 gBreadcrumbs
- 40 gUnsalted butter
- 2 tbspSunflower oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A golden, crunchy breading protecting juicy poultry. At the center, melted cheese stretches and blends with the smoky ham flavor.
- 1
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
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
Dredge each cordon bleu in flour, then in the beaten eggs, and finally in the breadcrumbs. Press lightly so the crust adheres perfectly.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan over low heat to maintain crispiness.
