Cordon Bleu is a dish named after the symbol of French nobility. Luckily, we don’t need knighthood to materialize all of our desires onto our dining table.

As I recently have some time, I was looking on the web yesterday. Trying to find new, intriguing tips, inspirational meals that I have never tasted before, to impress my family with. Looking for a while yet couldn’t find too many interesting things. Right before I wanted to give up on it, I discovered this yummy and simple dessert by chance at Suncakemom. It looked so scrumptious on its snapshot, it required immediate action.

It was easy to imagine just how it is made, how it tastes and just how much my husband will probably enjoy it. Actually, it is quite easy to keep happy the man in terms of treats. Yes, I’m a lucky one. Or possibly he is.Anyway, I went to the page and used the simple instuctions which were coupled with superb images of the operation. It just makes life rather easy. I could imagine that it’s a bit of a inconvenience to shoot snap shots down the middle of baking in the kitchen as you normally have sticky hands so I sincerely appreciate the commitment she devote to make this post and recipe easily followed.

With that in mind I’m empowered to present my own, personal formulas in a similar fashion. Thanks for the concept.

I was tweaking the original formula create it for the taste of my loved ones. I have to tell you that it was a terrific success. They prized the flavor, the consistency and loved having a sweet like this during a busy workweek. They ultimately requested lots more, a lot more. Thus the next occasion I’m not going to make the same mistake. I’m gonna twin the quantity to keep them pleased.

If you liked this Chicken cordon bleu recipe you may find more like this at SunCakeMom

Without breadcrumb:

Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.

We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle.

Lay the ham on top of the sliced chicken breasts then place on the sliced cheese, as well. We use cured Jamon Serrano but bacon or sliced ham can also be used.

Roll up the meat. This requires a bit of fiddling as the meat is slippery but it can be done pretty quickly.

Place the rolled up chicken breasts onto a tray.

Optionally sprinkle cheese, parsley or any spices of choice on top. Don’t forget the salt and pepper though.

Place them into a 350°F / 180°C preheated oven for about 30 minutes.

With breadcrumb:

Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.

We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard, so be gentle.

Lay the ham on top of the sliced chicken breast then place on the sliced cheese, as well. We used cured Jamon Serrano but bacon or sliced ham can also be used.

Roll up the meat and secure them with pins or toothpicks. This requires some fiddling, especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled.

Beat eggs in a medium bowl, spread flour and breadcrumbs onto a big flat plate.

Roll the rolled up chicken breasts in the flour.

Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs.

Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too.

Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs.

Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time.

Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown, for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts.

Take them out and let the oil drip off. Before serving it, don’t forget to take out the meat pins or toothpicks.