French toast "cordon bleu"


French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy.

Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before being fried.
48 K 4.7/5 (22 reviews)
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Last modified on: February 12th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
French toast "cordon bleu"
Cut 4 slices bread fairly thick. This is a good way to use up bread that has started to go dry.

Split each slice horizontally, but without cutting all the way through, to form a "pocket".

Set aside.

Stage 2 - 3 min.
French toast "cordon bleu"

Stage 3 - 2 min.
French toast "cordon bleu"
Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper.

Cover and refrigerate until needed.

Stage 4 - 6 min.
French toast "cordon bleu"
In a frying pan, fry 4 slices ham lightly on both sides.

Stage 5 - 3 min.
French toast "cordon bleu"
Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here).

Stage 6 - 2 min.
French toast "cordon bleu"
In a bowl beat 4 Eggs briefly with 50 g liquid cream, salt and pepper.

Stage 7 - 3 min.
French toast "cordon bleu"
Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another.

Stage 8 - 3 min.
French toast "cordon bleu"
Dip both sides of the sandwiches first in the beaten egg...

Stage 9 - 3 min.
French toast "cordon bleu"
...then in the breadcrumb coating.

Prepare all the sandwiches like this.

Stage 10 - 4 min.
French toast "cordon bleu"
Pour 50 g butter and 4 tablespoons oil into a large frying pan on medium heat.

When hot, lay the sandwiches in the pan and cook until golden brown on the first side.

Stage 11
French toast "cordon bleu"
You can turn the heat down at this stage and cover the pan with a sheet of aluminium foil for 2 or 3 minutes to help melt the cheese, but this is not essential if you are using a soft-paste cheese (see below for more about this).

Stage 12 - 4 min.
French toast "cordon bleu"
When the underneath is nicely browned, turn the sandwiches over and cook the other side.

Stage 13
French toast "cordon bleu"
Serve piping hot.
Remarks
For the cheese, use whatever you prefer, but do note that if you use a hard-paste cheese (Comté, Emmental, etc.) the texture will be less "melting" than with a soft-paste cheese (Saint-Nectaire, Mont d'Or, etc.) - something children usually love.
Keeping: Should be eaten immediately.
Source: Based on a recipe by Jacqueline Ury.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe370 RDI=140 %2,350 RDI=220 %250 RDI=40 %2,850 RDI=140 %11,920 RDI: 140 %
Per 100 g40 RDI=20 %260 RDI=30 %30 RDI=4 %320 RDI=20 %1,330 RDI: 20 %
Per person90 RDI=40 %590 RDI=60 %60 RDI=9 %710 RDI=40 %2,980 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven, Milk, Egg
How much will it cost?
  • For 4 people : 4.20 €
  • Per person : 1.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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