Time: 40 minutes.
Chicken Cordon Bleu means chicken in “blue ribbon” in French. A blue ribbon-chef have equivalent status with knighthood, which applied to outstanding and very high class chefs only. Interestingly, this dish does not originate from France, but instead is a famous Swiss dish that can be easily found in Malaysia and South-east Asian restaurants (Also known as Schnitzel cordon bleu).
There are many ways to prepare Chicken Cordon Bleu. The most classic method, dated back in the 40’s, uses a piece of thin slice of breaded-fried meat (schnitzel) with cheese fillings. Today, the most popular and widely known Chicken Cordon Bleu is made by using butterfly-cut chicken breast with cheese slices and hams in it and roll into roulade. The roulade is then coated with bread crumbs and then deep fried.
This menu is perfect for a romantic evening or special occassions like Valentines. Serve the dish with some salad and red wine to complete this wonderful dish.
- 2 chicken breasts, butterfly cut
- 4 slices of Swiss cheese
- 4 slices of ham
- 2 cups of breadcrumbs
- 2 cups flour
- 1 tbs yellow mustard
- 1 egg
- 1/2 tsp black pepper
- 1/2 tsp salt
- [Optional] 1 thyme
- [Optional] 2 tbs butter
1. Butterfly cut the chicken breast. Cover them with wrapping film and flatten them to a thickness of around 7 to 10 mm using a flat pan. It is quite difficult to cook them evenly if it is too thick.
2. Spread some mustard on the chicken. Place the cheese and ham slices as shown below. Fold them inwards and roll them into a roulade. Wrap them tight and put them in the fridge for about 30 minutes.
3. While waiting for the roulade, prepare 3 plates of flour, breadcrumbs and egg mixture. The egg mixture are made by beating an egg with black pepper and salt.
4. Remove the wrap of the chicken roulade. Cover them with flour and bat off excess flour. Dip into the egg mixture and cover them with breadcrumbs. Fry the on a frying pan on low heat for 4 minutes on each side (4 sides!). You may also add butter and thyme at the end of the frying process to give an extra flavour to your chicken.
5. Deep frying would be a much quicker way of cooking it. However, one would have to use a tremendous amount of oil – something one couldn’t afford in a house kitchen. Regardless, garnish with some vegetables and your Chicken Cordon Bleu is now done! Bon apetit!
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