Matty Makes Chicken Cordon Bleu BETTER | Cookin' Somethin'

By Matty Matheson · 90 min

Ingredients

Instructions

1. Heat the oil in a deep, high-sided pan or Dutch oven to 350°F (175°C).
2. Butterfly each chicken breast into one piece, then pound between plastic wrap until about ¼ inch (6 mm) thick.
3. Set up three dishes: seasoned flour (salt and cracked black pepper), beaten eggs, and panko.
4. Coat each cutlet in flour, then egg, then panko, pressing gently.
5. Fry the cutlets in batches for about 3-5 minutes per side, until golden and cooked through to an internal temperature of 165°F (74°C). Season with salt right after frying.
6. Make the Mornay: melt the butter in a saucepan over medium heat, add the flour and cook 2 minutes, stirring.
7. Add the Dijon and white wine and cook 2 more minutes, stirring, until slightly thickened.
8. Slowly whisk in the milk in batches until smooth and creamy; add a little more milk if too thick.
9. Lower the heat, whisk in the grated Emmental in two batches until smooth, then add nutmeg and salt to taste.
10. Make the ham: in a saucepan over medium heat, combine chicken stock, Dijon, honey and butter.
11. When the butter melts and the mixture gently bubbles, add the ham and fold until warm and lightly glazed.
12. For the salad, wash the Bibb lettuce, discard the bottom of the stem and damaged outer leaves, and cut into wedges.
13. Blend the green onions, garlic, avocado, parsley, lemon zest and juice, honey, Dijon and olive oil until smooth; loosen with a little oil or water if too thick. Season with salt and pepper.
14. Dress the lettuce wedges generously with the dressing.
15. Plate the cutlets, spoon warm Mornay over each, top with the glazed ham, and serve right away with the salad.

Summarized from Matty Matheson's video. Watch it for the details.

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