Better Than McNuggets: The Cordon Bleu
A very stereo-typically French homemade junk food dish. So French in fact that the largest network of culinary and hospitality schools in the world was named after it. It is crispy and cheesy gooey and delicious. Here's a recipe.
Number of servings: 4
Prep time: 15 min
Cooking time: 20 min
- 4 chicken breasts
- 60 gr / 1/2 cup flour
- 2 cuillères à café / 2 tbsp olive oil
- 160 ml / 2/3 cup chicken stock
- 1 cuillère à soupe / 1 tbsp fresh lemon juice
- 1/2 cuillère à soupe / 2 tsp mustard
- 1 to 2 eggs
- 4 slices of Parisian ham
- 4 slices of Gruyère, Swiss or Emmental
In a bowl, mix the chicken stock, lemon juice, mustard and 1 cuillère à café / 1 tsp of flour. Mix and whisk until smooth.
Lightly roll the chicken breasts in flour. On medium heat, melt butter in a pan, half the olive oil and half the chicken. Cook 2 minutes on each side until the breasts are golden. Set them aside on a plate.
Add the remainder of the olive oil and the chicken in the pan, cook 2 minutes on each side and set aside.
Whisk an egg or 2 in a bowl; prepare flour in a dish or on a plate.
Add a slice of ham on each breast, then a slice of cheese. Fold in half or roll, hold with a toothpick. Dip each cordon bleu into the whisked egg, then roll into the flour. Repeat once or twice for extra crispiness.
On low heat, in the same pan, add the chicken stock / lemon juice / mustard mix. Simmer for 2 minutes, stirring constantly.
Add the cordon bleus in the pan, cover and simmer for 3 to 4 minutes or until the cheese has melted.
Serve hot with a salad.
Words: Cécile Charlot.