Chicken Cordon Bleu

De Bruno Albouze · 60 min

Ingredientes

Preparación

1. Remove the skin from each chicken breast and save it for crisps. Flip the breast smooth side down and take out the inner tenderloin (the tender), saving it for sealing.
2. Butterfly each breast horizontally as you would a beef fillet, without cutting through; do the same to the tenders. Cover the meat with plastic wrap or wax paper and pound it to about 1/4 inch (about 0.6 cm) thick. Season generously with salt and pepper.
3. Put about 50 g of cheese on each breast and top with ham. Fold it like an envelope and seal the open edge with a tender. Glue with egg wash and flour if needed, or secure with toothpicks.
4. Beat the eggs with a pinch of salt. Dredge each stuffed breast in flour, shake off the excess, dip in the egg, then coat in breadcrumbs.
5. Heat a frying pan with the fat. Lower the heat to medium and cook each side for 4 minutes, then flip and cook 2 to 3 minutes more. Alternatively, sear 3 minutes per side and finish in a fan oven at 350°F/180°C for 8 minutes.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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