Cordon bleu is a schnitzel that’s wrapped in a coating of breadcrumbs and cheese, and then baked or deep-fried till golden brown. The term ‘cordon bleu’ actually refers to ‘blue ribbon’ in French, a symbol of the highest status of knighthood and its status. This term was later used to refer to food that is prepared by the very best chefs, which in this case is very appropriately used for this dish given the need to execute each step with stealth fingers and a wealth of experience at the very least.
This dish originated from Switzerland but has since become popular worldwide, especially in the European and Western parts of the world. In some of these regions, veal is used in place of chicken while in others, beef. The most challenging part of making this dish, I must say, is the rolling and wrapping of the ham and cheese within the meat, because the filling always falls out sneakily, but once this is done right, the rest will come easily.
Remember to eat this with a serving of mustard sauce to bring out the best combination of cordon bleu at its best!
- Chicken breast meat: 4, tenderised
- Swiss cheese: 8 slices
- Deli ham: 8 slices
- Plain flour: 3/4 cup
- Salt: a pinch + to taste
- Ground blackpepper: a pinch + to taste
- Breadcrumbs: 2 cups
- Melted butter: 4 tbsp + 4 tbsp
- Mixed herbs: 1 tsp
- Egg: 2, beaten
- Plain flour: 1/4 cup
- Milk: 2 cups
- Mustard: 2 tbsp
- Parmesan cheese: 1/4 cup, grated
- Preheat oven at 200 degrees Celsius.
- Top each chicken breast meat with 2 slices of Swiss cheese and 2 slices of deli ham, alternating them.
- Roll up tightly with shorter side and secure with toothpicks.
- Season plain flour with salt and blackpepper. Set aside in a shallow dish.
- Season breadcrumbs with 4 tbsp melted butter and mixed herbs. Set aside in a shallow dish.
- Set aside one last dish of beaten eggs.
- Roll chicken in flour, followed by egg and breadcrumbs. Place on a baking tray.
- Bake 30min till golden brown.
- In the meantime, melt 4 tbsp butter in saucepan.
- Stir in plain flour, milk, mustard and parmesan cheese.
- Season with salt and blackpepper.
- Remove toothpicks from the plated baked chickens. Serve hot with mustard gravy.