Homemade Chicken Cordon Bleu recipe (from scratch)

In French, “cordon bleu” means “of the highest class”, so let’s make some classy chicken!  This Chicken Cordon Bleu recipe was inspired by how good it tastes when you order it in a restaurant. The cheese just marries so well with the taste of the pork and chicken, all wrapped in a crispy coating of goodness.

Egan craved it and dove into making it for lunch using some free-range chicken breast fillets I carved out of a whole chicken the day before.

It doesn’t mean that if you are short on budget, you can’t eat really good food. It just takes a bit of patience and a sense of adventure to try making a dish.

Homemade Chicken Codon Bleu recipe

1/8 kg pork steak (sliced very thinly)
chicken breasts fillets (from one Magnolia free-range whole chicken)
25g cheddar (about 1/8 bar of Kraft brand)
1/4 cup cornstarch (Cream brannd)
bread crumbs (Good Life brand)
1/2 cup oil (Marca Leon canola)

1. Slice the porksteak into 1/4 centimeter thick slices.
2. Boil the pork slices in a pan with enough water that covers the slices and leave it for 3-5 minutes.
3. Set aside the pork.
4. Lay the chicken breast flat on a surface (optional: sandwich it between cling wrap).
5. Using a glass with a flat bottom, pound it until it ends with a uniformed thickness of 1/4 centimeters.
6. Season the chicken breast with salt and pepper.
7. Slice the cheese into sticks.
8. Here comes the assembly. On the flattened chicken breast fillets, put the pork steak slices on top. Do not let the pork go beyond the area of the chicken. It is possible that you will need less that the pork you prepared.
9. On top of the pork slices, place the cheese sticks across the longer side or the chicken.
10. Just like a sushi, roll all of the ingredients into one big log. Shape it and chill it.
11. Heat up the oil in a medium sized skillet.
12. Prepare the cornstarch and breadcrumbs in separate plates.
13. Beat the egg.
14. You know when the oil is ready if a breadcrumb that you drop in it sizzles and rises to the surface.
15. Get the log/roll. Coat it in cornstarch. Dip it in the beaten egg. Roll it on the breadcrumbs.
16. Fry the log in medium heat for about 10-15 minutes. Roll it every now and then to make sure it gets cooked on all sides.
17. When it has turned golden brown, take it out of the pan. Slice and serve.

By the way, we served this with a No-Mayonnaise Sweet Mustard Dip. It was kind of like a no-egg or vegan honey mustard dip substitute. If you are interested, here is the recipe.

I’m writing this as quick as I can for a friend who requested it (Hi, Kitty!).
Egan and I hope you, guys, love this recipe. For comments, suggestions, and questions, feel free to write them down below or send us a message.

On to the next munchtrip!

Homemade Chicken Cordon Bleu recipe (from scratch) Homemade Chicken Cordon Bleu recipe (from scratch) Reviewed by Shoni MunchTrip on November 26, 2018 Rating: 5

No comments:

Powered by Blogger.