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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.

69 K 4.7/5 (22 reviews)511530

Duration

40 min.

Difficulty

Easy

Last modified on: February 12^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 25 min.

Cooking 15 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	41 g RDI=64 %	260 g RDI=98 %	27 g RDI=37 %	316 kcal RDI=16 %	1,325 kJ RDI=16 %
Per person	93 g RDI=144 %	587 g RDI=222 %	61 g RDI=84 %	711 kcal RDI=36 %	2,980 kJ RDI=36 %
Whole recipe	373 g RDI=574 %	2,348 g RDI=886 %	245 g RDI=336 %	2,847 kcal RDI=142 %	11,921 kJ RDI=142 %