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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