Two layers of tender meat, a stringy filling and a fragrant wrapper that contains everything: impossible to confuse the cordon bleu!
This recipe is loved by everyone for its tasty double-flavored filling and irresistible crunchiness, this appetizing second course with mysterious origins has spread all over the world and has also been adopted by our kitchen.
Ingredients
- Whole chicken breast 600 g
- Cooked sausages 50 g
- Gruyere (2 pieces) 40 g
- Eggs 2
- Breadcrumbs to taste
- Salt up to taste
- Seed oil to taste
How to prepare the cordon bleu
To make the cordon bleu, divide the whole chicken breast in half and cut off the fatty parts. Take one half of the chicken breast and cut it on the side, trying to form a pocket and to leave three of the 4 sides together; if you can’t, leave at least the longer side together.
Take few slices of sausage; place a piece of gruyere on top and roll up so as to wrap the cheese, stuff the pocket with the filling and close the flesh on itself. Proceed in the same way for the other slice of chicken.
Then prepare two bowls containing the breadcrumbs and the eggs beaten with salt. Pass the 2 cordon bleu into the egg on both sides, making sure that the chicken slices are completely covered by the egg; then pass them in breadcrumbs, making it adhere well and evenly over the entire surface.
During the breading, you will have to keep the edges of the meat tightly closed so that they seal perfectly so that nothing comes out during frying; if you want you can help by sealing the meat with toothpicks.
The cordon bleu are ready for frying: place the seed oil in a pan and as soon as it reaches 165 ° -170 ° (we recommend using a food thermometer to monitor the oil temperature), immerse one cordon bleu at a time and cook for about 4-5 minutes per side or until golden brown.
Drain the cordon bleu and place it on a tray lined with absorbent paper to blot excess oil. Serve your cordon bleu hot!
Chicken Cordon Bleu Gordon Ramsay
Ingredients
- Whole chicken breast 600 g
- Cooked sausages 50 g
- Gruyere (2 pieces) 40 g
- Eggs 2
- Breadcrumbs to taste
- Salt up to taste
- Seed oil to taste
Instructions
- To make the cordon bleu, divide the whole chicken breast in half and cut off the fatty parts. Take one half of the chicken breast and cutit on the side, trying to form a pocket and to leave three of the 4 sidestogether; if you can't, leave at least the longer side together.
- Take few slices of sausage; place a piece of gruyere on top androll up so as to wrap the cheese, stuff the pocket with the filling and closethe flesh on itself. Proceed in the same way for the other slice of chicken.
- Then prepare two bowls containing the breadcrumbs and the eggs beaten with salt. Pass the 2 cordon bleu into the egg on both sides,making sure that the chicken slices are completely covered by the egg; thenpass them in breadcrumbs, making it adhere well and evenly over the entiresurface.
- During the breading, you will have to keep the edges of the meat tightly closed so that they seal perfectly so that nothing comes outduring frying; if you want you can help by sealing the meat with toothpicks.
- The cordon bleu are ready for frying: place the seed oil ina pan and as soon as it reaches 165 ° -170 ° (we recommend using a foodthermometer to monitor the oil temperature), immerse one cordon bleu at a timeand cook for about 4-5 minutes per side or until golden brown.
- Drain the cordon bleu and place it on a tray lined with absorbent paper to blot excess oil. Serve your cordon bleu hot!
