Chicken cordon bleu – two step by step recipes

The French cuisine dish known as cordon bleu is one of the most popular in the world. The appearance suggests that the preparation is very complex, in fact it is very simple. This is a meat dish that looks very appetizing on the table, simple and inexpensive to prepare. Although at first glance it seems that it is intended only for gourmet restaurants, every hostess can cook this juicy and tasty dish. It is made not only from chicken, you can use veal or pork. We at joy-pup.com offer two chicken cordon bleu recipes.

Chicken cordon bleu without breading

Ingredients:

• 3 chicken fillets
• 3 slices of ham
• 3 slices of cheese
• 5 tablespoons white wine
• vegetable oil for frying
• 200 g champignons
• salt, pepper.

Step by step recipe

1. Lay the chicken fillet on a cutting board and beat well through the film so that the meat is at least 1 cm thinner.
2. Season the meat with salt and pepper, put a slice of ham on one end, a piece of cheese on top, then another ham. Then roll up tightly and secure with a toothpick.
3. Heat the pan, pour in the vegetable oil and fry the fillets for about 15 minutes on each side.
4. Clean and cut the mushrooms. When the meat is fried, put the mushrooms in the pan and fry them for about five minutes, turning over and seasoning to taste.
5. Return the meat to the pan, pour over the wine and simmer for another 20 minutes over moderate heat.
6. After the time has elapsed, transfer the finished dish to a plate, decorate with mushrooms on top and serve.

Chicken Cordon Bleu breaded with sauce

Ingredients:

• 4 chicken breasts
• 200 g cheese, cut into pieces
• 225 g thinly sliced ​​ham
• vegetable oil for frying
• 125 g flour
• 4 eggs
• 100 g breadcrumbs
• salt, pepper to taste

Sauce Ingredients:

• 3 art. l. butter
• 2 garlic cloves
• 3 art. l. flour
• 480 ml milk
• 60 g Dijon mustard
• 100 g grated parmesan
• salt, pepper to taste.

Step by step recipe

1. Sprinkle the chicken breasts with salt and pepper and spread evenly over the surface.
2. On a cutting board, place the chicken breast between two sheets of plastic wrap and beat to a thickness of about 1 cm.
3. Remove the plastic wrap, put 2 slices of cheese and 2 slices of ham on the fillet.
4. Roll up the chicken evenly and place on a cut sheet of cling film. Wrap the chicken tightly in cling film. Repeat with the rest of the ingredients, then refrigerate the rolls for 30 minutes.
5. Meanwhile, heat a high-sided skillet to 170°C.
6. Prepare 3 wide plates. Pour flour into one, breadcrumbs into the second, beat the eggs in the third.
7. Roll the chicken roll first in flour, then in egg, and then in breadcrumbs.
8. Place the breaded cordon bleu chicken in the pan and fry for 5 minutes on each side until evenly golden brown. Put the rolls in a heat-resistant form and put in the oven for 15-20 minutes.
9. To make the sauce, melt the butter in a small saucepan and sauté the garlic until soft. Add flour and stir for 1 minute.
10. Pour in the milk and beat with a whisk until no lumps remain. Continue whisking until the mixture boils and thickens.
11. Add mustard, parmesan, salt, pepper and stir. Remove the saucepan from the heat.
12. Cut the chicken into portions and pour over the sauce.