This recipe is a huge classic. French supermarkets sell tons of the frozen version everyday. But let’s face it, these industrial substitutes are pretty much awful. Nothing compared to the real flavor and most important: you never really know for sure which meat is in it!
It’s one of the easiest recipes I know and the result is always a big hit. Don’t look for it, there is no excuse not to make them from scratch
Preparation time: 10 minutes – Cooking time: 12 minutes
Ingredients (for 4 servings)
4 chicken breasts (boneless, skinless)
4 slices of ham
4 slices of Emmenthal cheese (Swiss cheese)
6 tablespoons of bread crumbs
3 tablespoons of flour
1 tablespoon of olive oil
Salt & Pepper
1/ Unfold one chicken breast, season with a pinch of salt and place it between two pieces of waxed paper or plastic wrap. Flatten the breast by pounding it with a meat mallet (or the bottom of a heavy pan) until it’s about 1/4 inch thick. Repeat with the other chicken breasts.
2/ Place one slice of ham on each chicken breast and top with a slice of cheese. Ham and cheese slices must have the same size than the flattened chicken, cut any sticking out part.
3/ Simply fold chicken breasts so ham and cheese are inside the chicken.
4/ Pour in three different plates the the flour, the egg and the bread crumbs. Beat the egg with a fork.
5/ Carefully dredge each chicken cordon bleu into the flour first (eliminate excess but make sure it’s entirely covered with flour). Then dredge it into the beaten egg and finish with the breadcrumbs.
6/ Heat a frying pan over medium heat, add olive oil.
7/ When olive oil is hot, add the chicken cordons bleus and cook 6 minutes on each side or until they have a golden color. Season with salt and pepper.
Serve with some greens.