Chicken Cordon Bleu - Supremes De Volaille Cordon Bleu
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
55
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
One: Wash the chicken and pat dry
2
Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap
3
Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch
4
Set aside
5
Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long
6
Break the egg into a shallow bowl and beat until smooth
7
Spread the crumbs on a second shallow bowl
8
Spread the flour on a dinner plate
9
Three: Lay the chicken pieces on a flat work surface skinned side down
10
Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors)
11
Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast
12
Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side
13
Make sure that the filling is completely encased
14
Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl
15
Lay it in the crumbs
16
Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides
17
When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded
18
Set aside for at least half an hour to allow the breading to set
19
(You may make them several hours or even a day ahead up to this point
20
Cover and refrigerate, but take them out at least half an hour before cooking
21
) Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep
22
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
23
Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes
24
Five: Drain well and serve at once
25
One: Wash the chicken and pat dry
26
Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap
27
Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch
28
Set aside
29
Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long
30
Break the egg into a shallow bowl and beat until smooth
31
Spread the crumbs on a second shallow bowl
32
Spread the flour on a dinner plate
33
Three: Lay the chicken pieces on a flat work surface skinned side down
34
Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors)
35
Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast
36
Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side
37
Make sure that the filling is completely encased
38
Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl
39
Lay it in the crumbs
40
Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides
41
When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded
42
Set aside for at least half an hour to allow the breading to set
43
(You may make them several hours or even a day ahead up to this point
44
Cover and refrigerate, but take them out at least half an hour before cooking
45
) Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep
46
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
47
Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes
48
Five: Drain well and serve at once