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French toast "cordon bleu"

Name: French toast "cordon bleu"
Prep time: 24 min
Cook time: 14 min
Total time: 38 min
Yield: 4 people
Cuisine: French
Ingredients: 4 slices bread; parsley; fresh coriander (cilantro); 4 tablespoons breadcrumbs; salt; pepper; 4 slices ham; 80 g cheese; 4 eggs; 50 g liquid cream; 50 g butter; 4 tablespoons oil

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.

65 K 4.7/5 (22 reviews)

40 min.

Easy

4.20 €

4 people

12 Ingredients

Last modified on: February 12^th 2017

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 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.

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.

Chop the parsley and fresh coriander (cilantro) .

Stage 3 - ⌛ 2 min.

Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper.

Cover and refrigerate until needed.

Stage 4 - ⌛ 6 min.

In a frying pan, fry 4 slices ham lightly on both sides.

Stage 5 - ⌛ 3 min.

Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here).

Stage 6 - ⌛ 2 min.

In a bowl beat 4 eggs briefly with 50 g liquid cream, salt and pepper.

Stage 7 - ⌛ 3 min.

Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another.

Stage 8 - ⌛ 3 min.

Dip both sides of the sandwiches first in the beaten egg...

Stage 9 - ⌛ 3 min.

...then in the breadcrumb coating.

Prepare all the sandwiches like this.

Stage 10 - ⌛ 4 min.

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

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.

When the underneath is nicely browned, turn the sandwiches over and cook the other side.

Stage 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.

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 recipe	370 RDI=140 %	2,350 RDI=220 %	250 RDI=40 %	2,850 RDI=140 %	11,920 RDI: 140 %
Per 100 g	40 RDI=20 %	260 RDI=30 %	30 RDI=4 %	320 RDI=20 %	1,330 RDI: 20 %
Per person	90 RDI=40 %	590 RDI=60 %	60 RDI=9 %	710 RDI=40 %	2,980 RDI: 40 %