Chicken Cordon Bleu
This recipe is Chicken Cordon Bleu stuffed with mortadella and Kashkaval or mozzarella cheese, coated in flour, egg, and breadcrumbs, then fried in plenty of hot oil. It is served with mixed vegetables and béchamel sauce containing milk, butter, flour, mushrooms, corn, and Kashkaval cheese. The text confirms that some additions, such as the vegetables, corn, mushrooms, and cheese in the sauce, may be omitted or considered optional.
Breaded chicken stuffed with cheese and ham, then baked or fried.
Like stuffed breaded chicken schnitzel.
Pound the chicken evenly so it cooks through without drying out.
Ingredients
- as needed Chicken breasts
- 2 cups Mixed vegetables
- Sliced mortadella
- 300 g Kashkaval or mozzarella cheese
- 1 tablespoon Maggi seasoning or salt
- 1/2 teaspoon White pepper
- 1/2 teaspoon Curry powder
- 1/2 teaspoon Ginger
- 1 cup Flour
- 1 cup Breadcrumbs or finely ground ka'ak
- 2 Eggs
- 2 tablespoons Vinegar
- 3 tablespoons Milk
- 1/2 teaspoon Baking powder
- 80 g / 5 tablespoons Flour for béchamel sauce
- 60 g / 3 tablespoons Butter for béchamel sauce
- 1 liter Milk for béchamel sauce
- 1/2 cup and as desired Corn
- 1 cup Mushrooms
- 1/2 cup Kashkaval cheese for béchamel sauce
- Salt
- White pepper
- a pinch Curry powder
- mentioned as part of the mixed vegetables Carrots
- mentioned as part of the mixed vegetables Broccoli
- mentioned as part of the mixed vegetables Potatoes
- mentioned as part of the mixed vegetables Darak
- alternative to mortadella Smoked chicken
- alternative to industrial vinegar Apple cider vinegar
Instructions
- Split the chicken breasts open from the inside in the preparation dish to make two slices, then trim away any excess pieces, sinew, and fat.
- Place the chicken slices between sheets of kitchen plastic wrap on a cutting board and gently pound them until thin and widened.
- In a preparation bowl, season the chicken slices with Maggi seasoning or salt and white pepper.
- Place slices of mortadella inside each chicken slice with Kashkaval or mozzarella cheese, then seal the slice well around the edges.
- Arrange the stuffed chicken pieces on a platter or plate, then place them in the freezer for about half an hour to a third of an hour, until firm.
- In a preparation bowl, mix the eggs with the vinegar and milk, then add part of the seasonings.
- In another bowl, mix the flour with the baking powder and the remaining seasonings.
- Dip the chicken pieces first in the flour, then in the egg mixture, then in the breadcrumbs or finely ground ka'ak.
- After coating, leave the chicken pieces in the freezer for about half a year, as stated in the narration, so the outer coating sets.
- In a pot over the heat, boil the mixed vegetables until cooked, then season them with Maggi seasoning or salt, white pepper, and curry powder.
- In a deep frying pan over the heat, heat plenty of oil, then fry the Cordon Bleu pieces until the first side turns golden.
- In the same frying pan, turn the Cordon Bleu pieces onto the second side until cooked through on all sides.
- In a pot over the heat, melt the butter, then add the flour and stir over low heat until the flour aroma becomes toasted and disappears.
- In the same pot, gradually add the milk while stirring until the béchamel forms.
- In the same pot, add the mushrooms and corn before the sauce thickens, or shortly afterward, as stated in the narration.
- In the same pot, add the Kashkaval cheese to the béchamel sauce, then stir until the sauce thickens.
- Serve the Cordon Bleu hot on a serving plate with the vegetables and béchamel sauce over it.