Chicken Cordon Bleu with Béchamel Sauce and Sautéed Vegetables
The main recipe is chicken cordon bleu stuffed with Kashkaval cheese and smoked turkey, coated in flour, then egg, then breadcrumbs, and fried until cooked through. It is served with béchamel sauce made with butter, flour, and milk, flavored with an onion, cloves, and spices, alongside sautéed vegetables of carrots, zucchini, and broccoli.
A chicken cordon bleu served with béchamel sauce and sautéed vegetables.
Like stuffed breaded chicken with creamy sauce.
Cook the chicken through and keep the béchamel smooth.
Ingredients
- 300 g chicken breast
- 1/2 tsp salt
- 1/4 tsp white pepper
- a pinch ground ginger
- 1/2 tsp garlic powder
- Kashkaval cheese
- smoked turkey
- flour
- eggs
- breadcrumbs
- 50 g butter
- 50 g flour
- 500 ml milk
- small onion
- 5 cloves cloves
- a pinch nutmeg
- carrots
- zucchini
- broccoli
- water
- cold water
- oil
- black pepper
- oregano
Instructions
- On a work surface, butterfly the chicken breast by slicing it horizontally, then flatten it to an even thickness.
- On a work surface, season the chicken with salt, white pepper, garlic powder, and ground ginger.
- On a work surface, place Kashkaval cheese and smoked turkey inside the chicken, then close it and shape it into a semicircle using a bowl.
- On a work surface, place the chicken pieces in the freezer to firm up slightly before coating.
- On a work surface, coat the chicken pieces in flour, then in beaten egg with salt and pepper, then in breadcrumbs.
- In a frying pan over the heat, fry the cordon bleu pieces in oil at 180 until cooked through inside and golden outside.
- In a saucepan over the heat, warm the milk with a small onion studded with 5 cloves, along with salt, white pepper, and a pinch of nutmeg.
- In a saucepan over the heat, melt the butter, then add the flour and stir quickly until the flour is lightly toasted.
- In a saucepan over the heat, gradually add the hot milk while stirring continuously until the béchamel thickens.
- In a saucepan over the heat, add a pinch of nutmeg at the end, then remove the sauce from the heat.
- In a frying pan over the heat, lightly sauté the carrots, zucchini, and broccoli with butter, a pinch of salt, a pinch of black pepper, and a pinch of oregano only briefly.
- On a serving plate, place the cordon bleu, then pour the béchamel sauce over it and serve with the sautéed vegetables.