Chicken Cordon Blue
300 gr Chicken Breast Fillets, Beaten Flat
2 slices Cheddar cheese
2 pieces smoked beef
2 slices Shredded Mozzarella cheese
This one menu comes from Switzerland with meat filling and added cheese. Then, in 1967, through the New York Times, another name was introduced, namely Chicken Cordon Bleu. The ingredients used are boneless chicken breast, smoked beef, cheese, eggs, bread flour, shallots, garlic, oil and pepper.
pepper to taste
salt to taste
5 tbsp seasoning flour
breadcrumbs to taste
Cut the chicken breast fillet, dry with a tissue. Flatten with a meat mallet / pestle. Sprinkle with pepper, salt, oregano and parsley on both sides. Arrange smoked beef, cheese slices.
Then roll up and squeeze. Wrap in plastic wrap and refrigerate for 1 hour or so. Remove from refrigerator. Add seasoning and roll in breadcrumbs until evenly distributed on all surfaces.
Put it back in the fridge for 15-20 minutes. Heat the oil a little more. Fry Chicken Cordon Bleu over low heat. Just turn it once so that it cooks evenly and the breadcrumbs don't fall out.
Serve with sauce or accompaniments