Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cordon bleu #mycookbook. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Food fresh from your favourite restaurants direct to your door. Your favourite restaurants are only a tap away. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese.
Cordon bleu #mycookbook is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cordon bleu #mycookbook is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook cordon bleu #mycookbook using 24 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cordon bleu #mycookbook:
- Take mean
- Get 1 chicken breast
- Get Salt
- Take Pepper
- Make ready Olive oil
- Make ready Cumin
- Prepare Stuff
- Take 1 thick slice of salami
- Take 3 slices cheddar cheese
- Prepare Thyme
- Take Salt
- Take Pepper
- Prepare Sauce
- Prepare 1 cup cooking cream
- Make ready 150 g corn
- Prepare 100 g sliced mushroom
- Take 1 tbsp olive oil
- Take 1 tbsp butter
- Get Salt
- Prepare Pepper
- Prepare Frying stuff
- Prepare Flour
- Make ready 1 whisked egg
- Prepare Frying oil
The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling. A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.
Instructions to make Cordon bleu #mycookbook:
- First, you'll have to slice the chicken breast and then you're going have to smack it to make thin enough. (you can use nylon stretch to cover the breast before you smack it so it doesn't spread. if you're going to use nylon stretch don't forget to wet it with some drops of water before putting the breast on it, so the nylon doesn't stick to the chicken). Minaret the breast in some olive oil salt pepper and cumin for 15 minutes.
- Take the breast and put it again on a nylon stretch (wet the nylon) the put the stuffing ingredients at the center of it. starting from the corners close the breast so you make a stuffed ball of meat. Cover the ball with the nylon stretch and put it in the refrigerator for about 20 minutes.
- In the meantime start preparing your sauce: first, put the olive oil and the butter in a hot pan, then add the sliced mushrooms season them with some salt and pepper, when the mushrooms start getting brown add the corn and the cooking cream. Let the sauce boil for about 3 minutes.
- Frying step: respectively: cover the meatball with flour then dip it in the whisked egg then again cover it with flour. When the frying oil is hot enough put the meatball in oil for about 5 minutes for each side. Then take out if the oil put it in the oven for about 10 - 15 minutes. Plate it the way you love, I've used some basil.
Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it's better for you! This retro classic is here to stay - always!
So that’s going to wrap this up with this special food cordon bleu #mycookbook recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
