Salted Kiss - Le Baiser salé
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Cordon Bleu

Cordon Bleu

 4 servings

Ingredients
 
4 boneless skinless chicken breasts
16 slices swiss cheese
8 thin ham slices
2  beaten egg
2 tbps flour
3/4 tbps bread crumbs (Panko is possible)
Salt and Pepper

 
  1. Sprinkle the chicken breasts with salt and pepper
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until approx. 1 cm thick with a meat mallet, rolling pin or heavy pan.
  3. Remove the plastic wrap and place a layer of cheese, then ham, then one more layer of cheese.
  4. Evenly roll the chicken breast and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu.
  6. Tie the excess and chill in the fridge to set for 30 minutes.
  7. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs.
  8. Dredge the chicken in the flour, egg, and then bread crumbs.
  9. Place the breaded chicken cordon bleu in a 170°C pot of oil, and cook about 5/10 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not hot you can finish the chicken in an oven at 170°C until that temperature is reached.
 
You can buddy it up with a Creamy Dijon sauce, green salad and puree  :
 
Creamy Dijon sauce
 
In a saucepan on medium heat, melt 3 tbsp of butter and cook the 2 garlic cloves minced, until soft.
Add in 3 tbps flour, and whisk for 1 minute.
Add in 2 cups of cold milk, and whisk until fully combined with the roux. Continue whisking until the mixture comes to a simmer and has thickened.
Add in 1 Tbsp Dijon mustard, salt, pepper, and 1 cup shredded Parmesan cheese.
Whisk to combine.
Set aside.
Slice chicken and serve drizzled with Dijon sauce.