French toast "cordon bleu"

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 slices bread
• 2 parsley
• 3 fresh coriander (cilantro)
• 4 4 tablespoons breadcrumbs
• 5 salt
• 6 pepper
• 7 4 slices ham
• 8 80 g cheese
• 9 4 Eggs
• 10 50 g liquid cream
• 11 50 g butter
• 12 4 tablespoons oil
• Total weight: 900 grams

Times:

Preparation	Cooking	Start to finish
25 min.	15 min.	40 min.

Step by step recipe

1	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.
2	Chop the parsley and fresh coriander (cilantro) .
3	Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper. Cover and refrigerate until needed.
4	In a frying pan, fry 4 slices ham lightly on both sides.
5	Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here).
6	In a bowl beat 4 Eggs briefly with 50 g liquid cream, salt and pepper.
7	Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another.
8	Dip both sides of the sandwiches first in the beaten egg...
9	...then in the breadcrumb coating. Prepare all the sandwiches like this.
10	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.
11	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).
12	When the underneath is nicely browned, turn the sandwiches over and cook the other side.
13	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.

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