Monday, December 13, 2010

Chicken Cordon Bleu

Chicken Cordon Bleu is a French-inspired poultry dish and ´cordon bleu´means blue ribbons. I made this because I really curious to know how it tastes with cheese and and ham (i used salami) wrapped in the chicken meat.

This dish actually is not hard to make, it´s quite fast actually to prepare. Similar to chicken schnitzel, but more complicated because it has cheese and salami inside. The biggest challenge making this to me, is the part where I had to wrap the cheese and salami properly inside the pounded chicken breast. If the cheese is not properly sealed inside the chicken, the chesse will melt out from the wrap when you fry the chicken.

I took recipe from but I didn´t follow exactly it is especially the amount. What matters is the ingredients and methods of cooking it.

For the recipe:

2 boneless chicken breasts
2 slices of swiss cheese (Emmentaler or Gruyere)
2 slices of salami
1/4 all-purpose flour
1/4 breadcrumbs
1 egg - beaten
salt & pepper


1. Pound chicken breast to 1/4 inch thickness (you can make it easier by layering plastic foil at the bottom and on top of the chicken). Sprinkle salt and pepper on top of the pounded chicken.
2. Place 1 slice cheese at one side of the chicken and next to it with 1 slice of salami.
3. Roll the chicken breast, making sure the cheese and salami is sealed properly inside the wrap.
4. Dredge the chicken wrap in flour, shake off excess, then in egg and finally in bread crumbs.
5. Fry the chicken in hot oil until well cooked.

No comments: