Chicken Cordon Bleu

RECIPES/MEAT/Chicken

Chicken Cordon Bleu

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Recipe-Ingrediants

A recipe that comes to us from Switzerland, and we'll see it with many variations. We can find it with different types of meat such as pork, beef, chicken, filled with various types of cheese (Emmental, Edam, Gouda, Blue cheese, etc.), cold cuts (bacon, boiled ham, etc.), or even filled with spinach, fried, or baked in the oven. The "blue ribbon" which the name translates to, was a symbol of honor for the Order of Knights from 1578.
The serving also has its variations, as we can find it with cheese cream or mustard cream, topped with grated cheese and vegetables such as tomato slices, etc. The Greek variation includes filling it with Metsovone cheese and smoked pork, and gratineed with eggplant, feta cheese, and tomato.

Our Ingredients:
•   4 chicken breasts
•   4 slices of ham or bacon
•   4 slices of Emmental cheese
•   4 slices of Cheddar cheese
•   1 tomato, thinly sliced
•   2 beaten eggs
•   1 cup of breadcrumbs
•   2 tablespoons of flour
•   ? teaspoon of chili powder
•   ? teaspoon of turmeric
•   Salt, pepper, granulated garlic
•   Olive oil for frying

Directions

Using a sharp knife (without teeth), cut each chicken breast lengthwise, avoiding cutting from edge to edge. Season with salt, pepper, and layer one slice of cold cut and the Emmental cheese on each breast. Roll it up and secure it with toothpicks. Repeat the process for the remaining breasts. Wrap the rolls with plastic wrap and refrigerate for an hour.
In a bowl, place the beaten eggs, and on a plate, combine breadcrumbs, flour, granulated garlic, chili powder, and turmeric. Mix to homogenize the ingredients. Dip each chicken roll first in the egg and then in the breadcrumb mixture. Repeat this process twice for each roll.
Heat oil in a frying pan and cook the rolls until they have a golden crust. Be careful not to let the oil burn, as it may burn the coating while leaving the chicken raw inside. Once cooked, check the inside of the rolls by cutting them slightly with a knife. They should be completely white without any pink parts. If needed, fry them a little longer.
Place the slices of Cheddar cheese and tomato on top of the rolls. Just before serving, transfer the rolls to the oven to gratine.
Serve with rice, mashed potatoes, or any side dish of your choice.