Chicken cordon bleu
Chicken cordon bleu. Sweet and sour endive salad
- Makes: 4
- Cooking Time: 40 mins
- Course: Main Course
- Cuisine: French
- 4 boneless roam free chicken breasts
- 4 slices proper ham
- 300g Coolea farmhouse cheese or similar
- 3 whole eggs
- 200ml milk
- 500g bread crumbs
- 200g plain flour
- 75g butter
- 50ml oil for frying, light olive or similar
- Salt and white pepper
Slice your chicken breasts in half lengthways but not all the way through – like opening a page of a book, leaving a little hinge.
Put the breasts in between two sheets of parchment and give them a good whack with a rolling pin or heavy saucepan to flatten them out.
Place a slice of ham and 75g of cheese in the middle of each and fold over. Press down firmly and and rest in the fridge for an hour.
While the chicken is resting, get your crumbing station together. Flour and seasoning goes in one bowl, eggs beaten with milk in another, and then the bread crumbs in the third. Take your chicken out of the fridge and dip in the flour, making sure you have even coverage. Then coat in the egg mix and lastly the bread crumbs making sure you are leaving no gaps.
Heat the oil in a wide frying pan and shallow fry the breaded chicken until golden brown on both sides. Pop it in a pre-warmed oven for 10 mins at 180 degrees to make sure they are cooked through and the cheese is melty in the middle.