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Homemade Cordon Bleu
- Take your chicken cutlets and open them like a book, making sure they're completely flat. No cheating: if the cutlet is too thick, take out your knife and slice it. That's the basic method.
- Slip a slice of ham and a slice of cheese inside. There's no need to put in three kilos: we're looking for balance, not a trucker's snack.
- Carefully close the escalope. If necessary, secure it with a toothpick (a little chef's secret, it prevents disasters during cooking).
- Prepare three shallow bowls: one with flour, another with beaten eggs, and the last with breadcrumbs.
- Coat your cordon bleus first in flour, then in egg, then in breadcrumbs. Take your time; a good coating makes all the difference.
- In a large frying pan, heat a drizzle of oil. Brown your cordon bleus for 5 minutes on each side over medium heat. The outside should be crispy, the inside tender.