Chicken Cordon Blue – Cheesy and Crispy Homemade Recipe
(Schnitzel Cordon Bleu)
For better result, you may marinate the chicken breast and keep refrigerated for at least 30 minutes to 1 day
4 Chicken breastsBoneless and skinless
4 slices Ham
4 slices Swiss cheese
1/2 cup All purpose flour
1 cup Bread crumbs
1 teaspoon Salt
1 teaspoon Ground black pepper
4 tablespoons Vegetable oil
This chicken cordon blue recipe use two cooking methods, frying and baking. Frying the coated chicken breast is to ensure the crispy outer layer of it. While baking to ensure the meat are cooked through and melting the cheese.
Preheat the oven to 190 C or 375 F and line a large baking sheet with parchment paper.
Place all purpose flour, bread crumbs and egg in 3 different bowl. Beat the egg.
Put aside all 3 bowls.
Pat the chicken breast dry with paper towel.
Use a knife to cut each chicken breast in half horizontally.
Working one at a time, place a chicken breast between two pieces of plastic wrap on a cutting board.
Then use a mallet or rolling pin to pound them evenly into a thin flat meat, about 1/4 inch thickness.
Season each of chicken breast with salt and ground black pepper.
Place one slice of ham and one slice of cheese on each of chicken breast halves.
Roll up tightly and press gently to close the chicken breast tucking the contents in as much as possible.
Secure with toothpicks if necessary.
Roll the chicken breast in all purpose flour, press both sides and shake off the excess flour.
Then dip the both sides into the beaten egg. Then coat with bread crumbs.
Heat the vegetable oil in a skillet over medium high heat. Cook the chicken for about 2-3 minutes each side until both sides are light browned.
Remove from the heat and transfer them to the oven and bake for 5 minutes.
Serve it immediately. If desired, serve with French fries or your favorite fresh vegetables salad.
|4 Chicken breasts|
|4 slices Ham|
|4 slices Swiss cheese|
|1/2 cup All purpose flour|
|1 cup Bread crumbs|
|1 teaspoon Salt|
|1 teaspoon Ground black pepper|
|4 tablespoons Vegetable oil|