The traditional bleu cordon is made from veal, but with chicken breast it turns out no less gentle and refined. In this recipe the chicken breasts are stuffed with ham and cheese then fried in breaded. The name itself translates from French as “Blue “, although the dish is considered to be from Swiss cuisine. About different legends go around choosing that name: in one king Louis XV so liked the creation of the cook that he awarded him the Order (on blue ribbon); in another, a blue ribbon tied pieces of meat for solemn presentation; in the third, the cook was inspired by the blue ribbons, woven into the hair of girls playing in the yard. To a single version so and did not come, but the dish under his own name became known around the world and pleases gourmets to this day. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless skinless chicken breasts
- 16 thinly sliced ham, chop
- 230 gr. Swiss cheese, grate
- 1 tbsp. flour
- 2 tbsp. l whole grain mustard
- 1 tsp sweet paprika
- 2 large eggs, beat
- 3 tbsp. breadcrumbs
- Vegetable oil, for frying
- Lemon wedges for serving
Recipes with similar ingredients: chicken breasts, breading crackers, swiss cheese, ham, paprika
Recipe preparation:
- In a medium-sized bowl, mix the ham and cheese. Neatly make an incision along the entire length of each chicken breast so that a pocket has formed. Fill it with a mixture of ham and cheese and fasten edges with a skewer or several toothpicks.
- Pour flour into a shallow medium bowl, season with a pinch salt and ground black pepper. In a second shallow bowl with a whisk mix mustard, paprika, eggs, salt and pepper. In the third bowl sprinkle with breadcrumbs. Roll each piece of chicken in the contents of these bowls, in the order in which they are filled: flour, eggs, then bread crumbs. Cordon Blue recipe.
- Pour olive oil into a large frying pan with straight sides, so that it completely covers the bottom by 6 mm. Heat on moderately high heat and when the oil begins to hiss, in batches lay in pan the chicken, dipping each piece into the oil away from you, so as not to splatter. If necessary, add more oil between in batches.
- Fry for 10-15 minutes, while the temperature inside chicken breasts will not reach 70 ° C. Put the meat on a plate, covered with paper towels and season with salt and pepper, Drizzle lightly with lemon juice.
