Cordon bleu’ is French and means ‘Blue Ribbon’… The sky-blue ribbon being a distinguished badge worn by French knights, who were famous for their good dinners.
Actually, the origins of cordon bleu are in Switzerland – Schnitzel filled with ham and cheese – first mentioned in a cookbook from 1949.
A traditional chicken cordon bleu is a pounded out piece of chicken breast that’s rolled up with ham and cheese and then fried in oil in a frying pan.
CHICKEN CORDON BLEU
A traditional chicken cordon bleu is a pounded out piece of chicken breast that’s rolled up with ham and cheese and then fried in oil in a frying pan…
2
servings1
hourIngredients
2 Chicken Breasts
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
2 tsp Mustard
Salt & Pepper
Slices of Cheese
Slices of Ham
2 Eggs
Michelle’s Coating Crumbs
Method
- Put the chicken breasts on a chopping board and bash them with a meat mallet or rolling pin until they are ½ inch (1 cm) thick.
- Mix the salt, pepper, garlic powder, and onion powder together.
- Sprinkle over the chicken breasts.
- Place one chicken breast on a sheet of cling film.
- Spread 1tsp of mustard onto the chicken.
- Layer with ham and cheese.
- Roll up the chicken and wrap tightly in the cling film. Twist the excess plastic at each side.
- Repeat with the second chicken breast.
- Pop into the fridge for at least 30 minutes.
- In the meantime prepare 2 separate flat dishes with the beaten egg, and coating crumbs.
- Remove cling film. Press down on them to flatten them slightly.
- Coat the chicken in the egg, and then in the coating crumbs.
- Fry on a medium heat both sides until golden and cooked through.
Notes
- MACROS per cordon bleu: 5.5g Carbs – 24g Fat – 72g Protein – 500 Calories
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