Thursday, January 14, 2010
Chicken Cordon Bleu
There has been a recent resurgence in Chicken Cutlet dishes. It has got me thinking about living and going to high school in Heidelberg, Germany, where Chicken Cordon Bleu was one of my fav dishes and was something I now make often when I am hungry and in the mood for some comfort food! So nothing fancy just good simple food for this post! This is a really easy recipe and can be made quite quickly.
You want to start with fresh chicken breasts and slice them in half, so that you have to equal pieces.
The lay out some plastic wrap and place the breasts on it, cover with another layer of wrap and pound until it is thin, not mush.
Season each piece and brush each piece with Dijon Mustard
At this point you can add your favorite meat and cheese, we had some Beechers Jack and some sliced Black Forest Ham, layer on top of one of the breasts then place the other piece, dijon side down, on top.
Next set up the holy trinity of frying, flour, eggs and bread crumbs. Season the flour and bread crumbs with salt and pepper, and whisk the eggs. Carefully coat the chicken with the flour, shaking off the extra, then coat with the egg, making sure that the piece is wet with the egg, next coat in the bread crumbs, then place on a sheet pan to set up for a minute .
In a large Saute pan, add about 1/4 canola oil, and heat on med high, when hot carefully add the chicken and cook on each side about 4-6 minutes, or until golden brown.
Remove and place on paper towels, season with salt and serve and eat!