1,461 easy and fully explained recipes, with +66K photos and 78 videos

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.

50 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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Cooking: 15 min.

All in all: 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 %

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 €

Change currency:

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)

Other recipes you may also like

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.19 M 23.8 6 hours 30 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21^th 2011121 K5

Hotpot my grandmother's way

If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
February 21^th 2011336 K5 4 hours 7 min.

Cherry and pistachio tarts

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
July 4^th 2010180 K 25 1 hour 20 min.

"BN style" chocolate-filled biscuits

These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
March 21^th 2011207 K 24.6 5 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.