Escalope cordon bleu

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 chicken breasts
• 2 250 g Bechamel sauce
• 3 4 slices ham
• 4 250 g Comté cheese
• 5 100 g flour
• 6 150 g breadcrumbs
• 7 2 Eggs
• 8 30 g butter
• 9 30 g oil
• 10 salt
• 11 pepper
• Total weight: 2,110 grams

Times:

Preparation	Cooking	Start to finish
1 hour 1 min.	32 min.	1 hour 33 min.

Step by step recipe

1	Filling the cordons bleus Place a chicken fillet in front of you, on a sheet of baking paper laid out on a chopping board. Turn the tip of the fillet towards you.
2	Slit the fillet from top to bottom with a knife, but without cutting it in 2 completely...
3	...we want to be able to open it as a wallet afterwards.
4	Lay a second sheet of baking paper over the fillet, then tap it (quite hard) with a pan...
5	...to flatten the fillet finely. Season the top and bottom of each fillet with salt and pepper.
6	Spread a layer of béchamel over the top of the fillet.
7	Place a slice of ham on top, fill in the holes and cut off any excess fillet.
8	Spread a second layer of béchamel over the ham.
9	Place large slices of Comté cheese a little to the right of the middle of the fillet.
10	Using the sheet of baking paper, fold the chicken breast over itself...
11	...then peel off the top sheet of paper. Your cordon bleu is ready for breading.
12	Do this for all the chicken fillets and set aside in a cool place.
13	The breadcrumbs Pour into an 100 g flour plate, then into another beaten 2 Eggs plate, and into a 3rd 150 g breadcrumbs plate. Place the 3 plates side by side on your work surface: 1) Flour, 2) Egg, 3) Breadcrumbs, and at the end an empty plate.
14	Roll a cordon bleu in flour to flour it completely, tapping to remove excess flour.
15	Dip the floured cordon bleu into the beaten eggs.
16	And finally in the breadcrumbs.
17	Place it on the final plate. Do this for all the cordons bleus.
18	Cooking Preheat your oven to 180°C (360°F). In an ovenproof skillet, melt 30 g butter and 30 g oil over high heat. When hot, place the cordons bleus in the skillet...
19	...and brown them well on each side (about 3-4 minutes)
20	Then bake for 20 minutes at 180°C (360°F).
21	When the cheese just starts to come out, you can be sure that your cordons bleus are ready.
22	Serve immediately.

Remarks

This recipe can be used with other poultry, but also with veal escalope.
If you don't have Comté, use another cheese to suit your taste.
It's a recipe that all children love, which is why you can easily find many ready-made cordons bleus on the market, inexpensive and, alas, of very mediocre quality.
Try making them yourself, you'll see what a success you'll have!
The recipe can easily be prepared in advance, filling the fillets first, then putting them in the fridge for the next day and breading/cooking, or even freezing them for later.
Once breaded, however, it's best to cook them without delay, or freeze them.

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