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fowl sous-chef full of ham and cheese, lined with crunchy golden breadcrumbs is easy to make, own family preferred bird recipe. that is traditional chicken cordon bleu Recipe made with chicken breast pounded till skinny, layered with ham and cheese, rolled right into a log and chilled, then breaded and fried in a pan. No toothpicks required! If you want stuffed chook breasts, then you definately must try my Crispy Baked Parmesan fowl, too!

Translated as a “blue ribbon”, time period sous-chef refers to meals organized by eminent chefs and to a totally excessive wellknown. but with this smooth fowl sous-chef recipe you may make delicious own family dinner like a chef!

bird cordon bleu is largely chook breast stuffed with ham and cheese, breaded and fried. Served with mash potatoes and veggies, this first-rate fowl meal will make you feel like having dinner in a elaborate restaurant.

  • 4 small boneless skinless fowl breast halves
  • salt and pepper to flavor
  • 32 skinny slices of Swiss cheese
  • 12–16 slices ham
  • 1 cup flour
  • 2 eggs barely beaten
  • 1 cup breadcrumbs
  • oil for frying
  • For the sauce:
  • three Tablespoons butter
  • 1 teaspoon garlic powder
  • 3 Tablespoons flour
  • 2 cups milk
  • salt and pepper to flavor
  • 2 Tablespoons mustard
  • 1/3 cup grated Parmesan cheese

  1. area every chook breast 1/2 among sheets of plastic wrap and pound with a rolling pin to approximately 1/8-inch thickness, trying to get nearly square shape. Season with salt and pepper to taste.
  2. arrange 4 slices of cheese on every hen. set up ham slices over cheese. Then arrange some other layer of cheese over the ham. beginning from the broader side, roll tightly each chicken breast with ham and cheese inner. Wrap each bird breast in plastic wrap and twist the ends to tight the roll. Freeze 20-to half-hour to barely firm at the out of doors.
  3. when prepared to fry, warmth the oil in a large skillet or deep fryer. prepare dishes with flour, eggs and breadcrumbs to dip the hen.
  4. Unwrap the rolls from plastic wrap and dip in flour to cowl completely. next dip in eggs. subsequently dip in breadcrumbs.
  5. Fry until breadcrumbs are golden-brown and the bird is cooked through.
  6. To make the sauce in a saucepan melt the butter. upload garlic powder and flour, stir for 1-2 minutes over medium warmness, then whisk in milk. Whisk in mustard and grated Parmesan cheese. Season with salt and pepper to taste. cook for a few more mins, whisking constantly, till it thickens.

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