Chicken cordon bleu how to#

Add a lot of oil enough to reach the half of a chicken cordon bleu when placed.

Heat some oil in a pan under low to medium heat for frying. It is more manageable when the pieces are all ready for frying. It is advisable to finish coating all the chicken cordon bleu pieces before frying as the coating may take a while. Do not forget to season the egg to add in more flavor in the coating. Remove the plastic wrap and dip the cordon bleu in the following manner: all-purpose flour, egg, breadcrumbs. Prepare your coatings into different plates. Chill the cordon bleu for at least 30 minutes to let it hold its shape.Īfter chilling, the chicken cordon bleu is ready for frying. It is recommended to roll the sides of the plastic wrap (just like how a longganisa is wrapped) to fully ensure that the sides are closed and no content of the cordon bleu will come out easily. Make sure that the ends will be closed as you roll the cordon blue. Once the layers are done, roll the cordon bleu using the plastic wrap. If you want some stretch on your cordon bleu, add some mozzarella cheese slices. You may use different types of cheese but in this recipe, I used cheddar cheese. For the last layer, place the cheese slices on top of the ham. You may use pre-cooked or uncooked ham since it will still be cooked later. In this recipe, I used salt, ground black pepper, garlic powder and paprika powder.įor the next layer of the chicken cordon bleu, place the ham slices on top of the flattened chicken breast. Once the chicken breast is flattened, season it with your favourite seasonings. Just be sure to sanitize your hammer before using and put some plastic to cover the tip of the hammer that will be used to ensure cleanliness. If a meat tenderizer hammer is not available in your home, you can use your regular hammer. To achieve this, pound the chicken breast using a meat tenderizer hammer to flatten it as thin as possible. The outer layer of a chicken cordon bleu must be really thin to be able to wrap the other ingredients to be put inside without bursting or being too bulky. Place the chicken breast in a plastic wrap and fold to wrap the breast. You must form a butterfly wing-like type of shape after slitting the sides. Lay the chicken breast in a chopping board and slit the sides. The chicken breast is the easiest and most manageable meat to use if you are making this dish. First, you need to prepare the cordon bleu. There are two parts in making the best cordon bleu in town: the cordon bleu and the white sauce.

Chicken cordon bleu how to#

HOW TO MAKE CHICKEN CORDON BLEU WITH WHITE SAUCE In this way you can eat your favorite cordon bleu at home, without paying large sum of money. But this recipe will make you realized that cordon bleu was a really easy dish to make, as soon as you follow this recipe and follow our tips and recommendations. The sellers put a high mark-up price since the labor of making cordon bleu was a bit hard and make take you time to prepare. Whenever we crave for cordon blue, we buy a ready-to-eat one from eateries and restaurants.Ĭordon bleu became a hit to online food sellers since people do not want to prepare food before the pandemic started.

Remove toothpicks from chicken and serve with sauce.Because the making of the cordon bleu became a hassle for my mom and my auntie, this became the first and last time we made cordon bleu at home.

Add flour and stir until golden, 2 minutes.

Meanwhile make sauce: In a large skillet over medium heat, melt butter.

Bake until golden and cooked through, 30 minutes.

Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat.

Add melted butter and oregano to panko and mix until incorporated.

Place flour, eggs, and panko in three shallow bowls.

Starting at the top of the breast, roll up tightly and secure with toothpicks. Top chicken with 2 slices of cheese, then 2 slices of ham. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼' thickness with a meat mallet or rolling pin.

Preheat oven to 400° and line a large baking sheet with parchment paper.