Golden Cordon Bleu
Golden Cordon Bleu 2 skinless, boneless chicken breasts 2 slices of cured ham (or ham shoulder) 30gr of emmental cheese (or other meltable cheese) 1/4 cup flour 1/4 cup bread crumbs 1 egg Olive oil Salt & pepper Clean the chicken breast and flatten out, I use a sharp knife to thin out the breasts into a large thin slice Add 1 slice of ham and some grated cheese and fold I sometimes seal the two ends of the chicken breast with a toothpick, this will prevent the filling from spilling out while cooking beat the egg in a shallow bowl Season the flour with salt and pepper Place the flour, beaten egg and crumbs into separate shallow bowls Roll the stuffed chicken breasts, separately, in the seasoned flour mix Then roll them into the egg batter And finally coat with the bread crumbs For a thicker layer of crunch repeat the last 3 steps one more time Into a hot skillet add 2 tbs olive oil and pan fry the chicken breasts until cooked, golden and crunchy on both sides, about 10- 15 minutes ®The petite cheffe instagram @the.petite.cheffe