Cordon Bleu on a $25 Budget? Here's What Happened

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Mix the flour with salt and pepper in a shallow bowl. In a second shallow bowl, whisk an egg with the milk, salt and pepper. In a third shallow bowl, mix the breadcrumbs with salt and pepper and set aside.
2. Cut each chicken breast in half widthwise, then pound gently until about 1/4 to 1/3 inch (about 6–8 mm) thick. Season with salt and pepper.
3. Place a slice of ham on each piece, then 3 half slices of Swiss cheese. Fold in the sides slightly, roll the chicken forward and keep the filling enclosed.
4. Lightly coat each roll in flour, shake off the excess, dip it in the egg wash, then coat completely in breadcrumbs.
5. Fry in about 1/4 cup neutral oil in a non-stick skillet over medium heat for 3 to 4 minutes per side, until golden brown and cooked through to 165°F (74°C) inside.
6. Remove the chicken and pour off all but 2 tablespoons of the oil. Whisk in 1 heaping tablespoon flour, then pour in the chicken stock and cook on high heat until thick. Finish with butter, salt and pepper, then slice the chicken and serve with the gravy.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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