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Cordon Bleu

Cordon Bleu


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As my husband does ....

  • 14 slices of pork tenderloin muscles
  • 14 slices of ham
  • 14 pieces of cheese
  • egg
  • biscuit
  • salt pepper
  • frying oil

Servings: 14

Preparation time: less than 60 minutes

RECIPE PREPARATION Blue cord:

The slices of fillet muscles are beaten with the schnitzel hammer and seasoned with salt and pepper. Over the slice of schnitzel put a slice of ham, then a piece of cheese and roll. Beat the egg with a little salt. Roll the breadcrumbs. , then through the egg and then again through the breadcrumbs and fry well in the hot oil.

I didn't give quantities because it depends on how many servings he wants to make ...


Recipe Summary

  • 2 large boneless, skinless chicken-breast halves, sliced ​​in half horizontally, or 4 cutlets (about 1 1/4 pounds total)
  • Kosher salt and freshly ground pepper
  • 1 log (4 ounces) garlic-and-herb goat cheese, room temperature
  • 8 ham slices (4 ounces)
  • 3 tablespoons Dijon mustard (or 2 tablespoons mayonnaise combined with 1 tablespoon Dijon mustard)
  • 2 cups gluten-free corn cereal, such as Corn Chex, finely crushed

Preheat oven to 375 ° F. Line a rimmed baking sheet with a wire rack. Arrange chicken in a single layer on a large cutting board cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season on both sides with salt and pepper.

Divide cheese evenly among chicken cutlets, spreading to edges in a thin layer. Overlap 2 slices of ham on each cutlet to fully cover. Starting from one short end, tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat.

Roll in crushed cereal, pressing with your hands as necessary to fully coat. Transfer to prepared baking sheet, seam-sides down. Bake until cooked through and crisp, 30 to 35 minutes. Let cool slightly. Remove toothpicks and slice serve.


Christina Tan
Gastronomy and Nutrition

Sam is excellent. I think that her enthusiasm and expertise were the highlight of this course. This course allowed anyone to get some knowledge on nutrition without having to undergo a tertiary course. I was able to dip my toes into something and I want to learn more.

Robin Batra
Multi-Sensory Dining

A great platform to learn from the best in the gastronomy & culinary domain. Well designed course for a diverse set of participants. Discussion forums were a great idea encouraging research & engagement with peers. Live interactions with the instructor were the best that I could have expected.

Byron Finnerty
Food Writing for Publication

The course provides invaluable, concise information to upgrade skills and increase career aspirations. The course has opened my horizons to food writing. I would highly recommend this to anyone who wants to deep dive into this area whether it’s for personal / professional writing.

Sandi Hallam
Multi-Sensory Dining

I found the course to be very informative. It has opened my mind to a lot of new trends and technology used in the food and dining industry. Attending Le Cordon Bleu was an all time dream and this online course made it possible. Can't wait to do another one.

.

Still thinking about how to upskill yourself for the next stage in your career? We can help. Request more information today.


Ingredients

Step 1

Place a rack in middle of oven preheat to 375 °. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼ & quot thick. Season chicken all over with salt and pepper.

Step 2

Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.

Step 3

Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.

Step 4

Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.

Step 5

Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165 °, about 5 minutes.


Ingredients

Step 1

Place a rack in middle of oven preheat to 375 °. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼ & quot thick. Season chicken all over with salt and pepper.

Step 2

Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.

Step 3

Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.

Step 4

Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.

Step 5

Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165 °, about 5 minutes.


Ingredients

Step 1

Place a rack in middle of oven preheat to 375 °. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼ & quot thick. Season chicken all over with salt and pepper.

Step 2

Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.

Step 3

Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.

Step 4

Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.

Step 5

Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165 °, about 5 minutes.


Chicken cordon blue CASSEROLE RECIPE

There are many variations of chicken cordon bleu casserole, but unfortunately most of them rely on outdated condensed soup - but not this version! Today, I’m excited to share with you an updated from scratch version without ANY canned soups that’s every bit as creamy and then some. Here’s why you’ll love this chicken cordon bleu casserole recipe:

  • No canned soups: This from scratch chicken cordon bleu casserole without any mysterious ingredients is 1000X better than any canned soup versions and your memories of such a casserole. Instead, this recipe is made with a Mornay Sauce - a creamy béchamel sauce with shredded Gruyere and Monterey Jack cheeses and is SO luxuriously creamy!
  • Flavor: Of course, even with its irresistibly creaminess, it’s easy for chicken ham casserole to fall into the bland and disappointing category - but not this recipe! It’s seasoned to perfection with hints of Dijon, Worcestershire sauce, lemon juice, seasonings, and two types of cheeses AKA flavor city!
  • SO CREAMY! The generous amount of homemade cream of chicken soup is velvety, saucy perfection - no dry ham casserole here! Furthermore, the addition of the consummate melting cheese Gruyere melts and swaddles every nook and cranny for the ultimate flavorful, cheesy, creamy decadence.
  • Pantry friendly: Best of all, this easy chicken cordon bleu casserole is very pantry friendly. Just add some leftover ham or deli ham, and freezer friendly rotisserie chicken and you have all you need to make this recipe at a moment’s notice or whenever the cravings strike - which will be frequent.
  • Versatile: This chicken cordon bleu casserole is fabulous in its simple interpretation of chicken cordon bleu, but would also be delicious with all sorts of veggies. You can swap the hash browns for broccoli, cauliflower, mushrooms, bell peppers, etc. or even rice.
  • Make ahead. You will love that this recipe can be made 100% ahead of time, refrigerated for up to two days, then just popped in the oven to bake to glorious cheesy perfection!
  • Freezer friendly. You can also assemble the chicken cordon bleu casserole recipe, freeze, then thaw when you need an easy dinner or comforting fix.

Where is cordon blue from?

The story of the first “blue cordon” goes that two large dinner parties showed up at a restaurant in Brig, Switzerland in the early 19 th century, both claiming to have a dinner reservation. The chef didn’t have enough meat for both parties, so she cut the meat into schnitzels, filled them with ham and cheese and then breaded and fried the schnitzel so it would be enough food for both groups.

The owner of the restaurant was so pleased with the results, that he offered her “the cordon bleu” (the blue ribbon), the highest honor for an excellent cook. The modest chef answered that she did not need a blue ribbon, but she would keep the term & # 8220cordon bleu & # 8221 for her signature creation.

While we may never know the exact origin of the now famous chicken blue cordon, we do know that it is still worthy of its name!


Christina Tan
Gastronomy and Nutrition

Sam is excellent. I think that her enthusiasm and expertise were the highlight of this course. This course allowed anyone to get some knowledge on nutrition without having to undergo a tertiary course. I was able to dip my toes into something and I want to learn more.

Robin Batra
Multi-Sensory Dining

A great platform to learn from the best in the gastronomy & culinary domain. Well designed course for a diverse set of participants. Discussion forums were a great idea encouraging research & engagement with peers. Live interactions with the instructor were the best that I could have expected.

Byron Finnerty
Food Writing for Publication

The course provides invaluable, concise information to upgrade skills and increase career aspirations. The course has opened my horizons to food writing. I would highly recommend this to anyone who wants to deep dive into this area whether it’s for personal / professional writing.

Sandi Hallam
Multi-Sensory Dining

I found the course to be very informative. It has opened my mind to a lot of new trends and technology used in the food and dining industry. Attending Le Cordon Bleu was an all time dream and this online course made it possible. Can't wait to do another one.

.

Still thinking about how to upskill yourself for the next stage in your career? We can help. Request more information today.


Recipe Summary

  • 2 large boneless, skinless chicken-breast halves, sliced ​​in half horizontally, or 4 cutlets (about 1 1/4 pounds total)
  • Kosher salt and freshly ground pepper
  • 1 log (4 ounces) garlic-and-herb goat cheese, room temperature
  • 8 ham slices (4 ounces)
  • 3 tablespoons Dijon mustard (or 2 tablespoons mayonnaise combined with 1 tablespoon Dijon mustard)
  • 2 cups gluten-free corn cereal, such as Corn Chex, finely crushed

Preheat oven to 375 ° F. Line a rimmed baking sheet with a wire rack. Arrange chicken in a single layer on a large cutting board cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season on both sides with salt and pepper.

Divide cheese evenly among chicken cutlets, spreading to edges in a thin layer. Overlap 2 slices of ham on each cutlet to fully cover. Starting from one short end, tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat.

Roll in crushed cereal, pressing with your hands as necessary to fully coat. Transfer to prepared baking sheet, seam-sides down. Bake until cooked through and crisp, 30 to 35 minutes. Let cool slightly. Remove toothpicks and slice serve.


Cordon Bleu

All tourists have the habit of stopping at a stop and tasting one of the most famous Romanian recipes - cordon bleu. This preparation is frequently requested in restaurants, but you can do it effortlessly directly in your kitchen, in two time and three movements. All you need is 5-6 ingredients, and the taste is as good as a 5-star restaurant.

The pork muscle is sectioned into slices about 1-2 fingers thick and long enough to be folded. On one side add a slice of pressed ham or prosciutto and a slice of cheese, then pass the meat side by side. Season the outside of the pork muscle with salt and pepper.

In a bowl beat eggs with salt and pepper. Heat the oil in a pan with high walls or a frying pan. Pass the pieces of meat through the egg, then through the breadcrumbs and fry for about 12 minutes, on one side and on the other. After they are ready, place them on a napkin to absorb the excess oil.


Video: Transformers Generations Selects Spin Out u0026 Cordon Review (May 2022).


Comments:

  1. Kordell

    the exact phrase

  2. Oran

    Yes, really. I agree with told all above. We can communicate on this theme.

  3. Beckham

    I think this is a good idea.

  4. Fezil

    We picked up a lot, ATP.

  5. Breasal

    Granted, this will have a brilliant idea just by the way



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