Cordon Bleu for me is the best way to accompany rice, pasta or plain vegetables. This was always my favourite way of eating chicken as I always felt like chicken was too dry in my mouth.
Cordon Bleu is made out of flattened out Turkey or chicken breasts rolled with ham and delicious melted cheese.
for 4-5 people serving
– 4 chicken breasts/ Turkey
– 4 slices of ham (i prefer shoulder ham)
– 2 slices of Gouda cheese (or any mild flavour cheese that melts easily will do)*
– some tooth pick or sate picks
– 1 egg
optional: rosemarin herbs to add in the breadcrumbs mixture
* I like mine to be cheesy so if you dont like it too cheesy, then use only 1 slice of cheese
- Wash the chicken breasts/Turkey under cold water.
- Take one breast and put it in a plastic zip log bag (for protection). Use a rolling pin (or whatever you can find to smash the breasts with) until the chicken/ turkey is about 0.5 cm thick or less.
- Put a ham slice and cheese slice over the chicken/ Turkey. Make sure that the cheese is the last layer on top.
- Roll the chicken/Turkey with the layers width-wise and secure it with several toothpicks.
- One you rolled all your chickens/ Turkeys. Mix the egg into an omelet and dip all your cordon bleu in it.
- Put each egg soaked cordon bleu in the breadcrumbs/flour mixture with herbs. Be generous on the coat of breadcrumbs.
- Heat the pan with some oil/butter at high.
- Decrease the temperature to medium/low fire and add the cordon bleu. Turn it frequently until all sides are golden brown. It is ready when the cheese starts leaking onto the sides of the cordon bleu.
If you have any suggestions about what I should make next…Please leave a comment below 🙂