The Cordon Bleu chicken is a great recipe for the whole family, it is a chicken fillets stuffed with ham and cheese that are wrapped and fried, a delight that will make everyone dream, large and small. We will do the famous cordon bleu with Milanesas de Breast, it will make it a very juicy dish and with a crispy batter. This recipe step by step and with photos is made so that you do not miss at any time, so if you are a beginner in the kitchen do not worry, because in recipesgratis we will help you present an elegant and delicious dish. It points in the menu of the week some cordon bleu breasts and discovers with us the secret to get a rich chicken stuffed with ham and cheese. Youll love it!
| 🚻 3 Diners | 🕘 15m | 🍵 Main Diver | 🤯 Dictation |
| Ingredients to make cordon bleu breasts: |
| 3 Milanese of chicken breast 1 pinch of salt and pepper 3 slices of cooked ham. of ground bread aceite to fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make cordon bleu breasts:
1. We begin by extending each of the milanesas on the kitchen table, and then seasoned with a touch of salt and pepper. You can hit them a little with a kitchen hammer if you have, the idea is to extend them well so that it is easier to wind them and make the Bleu breast.
2. Then place a slice of ham and a little mozzarella cheese on top, as seen in the photo. Do not pass with the amount of cheese because we do not want it to get out of chicken during cooking.
3. since we have the filling of the breasts in their place, we go on to roll the chicken milanesas and hold with some wooden sticks. If you have doubts, check the photo and try to have as close as possible.
4. We prepare the battering station by placing the sifted flour on a plate or plastic container, in another we place the breadcrumbs and in another, the beaten egg mixed with a little milk and salt.
5. The first step for the battering will be to pass the cordon bleu breasts through the flour, we must verify that it is well permeated with flour, since this will take away the moisture to the chicken.
6. Then we immerse the egg mixture with milk. It is best to put this in a deep bowl so that the process is much easier.
7. We finish the battering smearing the chicken roll stuffed with the ground bread, in this way we guarantee that we are well crispy. If you want to vary a little to the original recipe, you can change the ground bread, for ground bag potatoes or even doritos, it will not be an original cordon bleu, but it will be very rich.
8. When we have our breasts ready, we put them on a plate and reserve in the refrigerator for about 15 minutes. This will help us not to open during the cooking process and the battering is very crispy.
9. After this time, we heat enough oil in a pan and then fry the stuffed breasts. Cover the pan and lower the flame to make the chicken do well inside. Then we turn them over and repeat the process so that they are golden all over. We reserve on a plate with absorbent napkins to remove excess oil.
10. When serving the breasts Cordon Bleu do not forget to remove the wooden stick and enjoy. As garnish we recommend a traditional César salad and a bit of puree of gratin potatoes … a menu delight!
