Chicken Cordon Bleu
Ingredients
- 4 Each 4 to 6 oz Boneless, skinless chicken breasts Or you can cut down larger breasts into portions
- 4 Thin Slices Ham
- 4 to 8 Thin Slices Swiss, Gruyere, or Jarlsberg Cheese
- Flour, egg, and Breadcrumbs for Breading
- Oil For Frying
- Veloute sauce (Chicken broth with a little wine and seasoning, lightly thickened with roux
Instructions
- Pound out your chicken cutlets with a meat hammer until very thing, about 1/4 inch.
- Place a slice of ham and a slice of cheese in the middle of the meat. Be sure that it doesn't stick out the edges. Roll up to encase.
- Set up a breading station: Have a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Dip the chicken in the flour. Shake off the excess. Transfer to the egg and coat evenly. Then dip in the breadcrumbs. be sure that no meat is exposed.
- Preheat oven to 400. And heat frying oil in a pan or fryer to 350 degrees.
- carefully, fry the chicken in the oil until golden brown. Transfer to a sprayed sheet pan. Then, transfer to a hot oven. Cook an additional 10 minutes +/-/. Check the internal temperature with a meat thermometer. It should be 165 degrees.
- Serve hot with a nice veloute or other sauce.