Chicken Cordon Bleu

#classicfood #recipe #cooking #foodie
INGREDIENTS
2 chicken breasts
8 slices of deli ham
4-8 slices of Gruyere or Swiss cheese
1 egg
200g panko breadcrumbs
1/2 cup flour
1 cup oil
Salt and pepper to taste
For the veloute sauce:
1tbsp butter
1tbsp flour
Salt and pepper to taste
Chicken stock
METHOD
For the chicken:
1. Butterfly the chicken breasts and flatten them using a mallet.
2. Season the breasts with salt and pepper.
3. Place the ham and cheese on the flattened breast and roll the chicken into a tight roll using cling film and roll it tight so that it is held by the film.
4. Place the rolls into the freezer for half an hour.
5. Set up a breading station and bread the chicken rolls dipping first in flour then in egg wash and last in panko.
6. Heat the oil until it's about 315 F
7. Place the rolls into the oil and fry for about 3 minutes on each side until an internal temperature of 170 is reached.
8. Remove the rolls and place on a wire rack to drain.
9. Let the roll rest for 10 minutes before cutting.
For the sauce:
1. Add the butter and flour to a saucepan and place over a medium heat.
2. Whisk to form a thick paste.
3. Add in the chicken stock and whisk to dissolve and incorporate the flour
4. Keep whisking until the sauce comes to a boil then reduce until it coats the back of a spoon.
5. Taste and season with salt and pepper and take off heat.
Serve chicken cordon bleu with mash potato or rice and steamed vegetables.

[@heathernayar8998]

Mouth watering - what sauce did you pour on it at the end?

[@LeGrosChef]

That's the veloute that's made earlier in the video