Chicken Cordon Bleu Casserole 

Homemade chicken cordon bleu is a quick and tasty second course, loved by children but also appreciated by adults. The famous stuffed chicken cutlet, formed by two layers of breast that contain a stringy filling of cheese and cooked prosciutto, all enclosed by a crisp and golden breading! 

 After several experiments I managed to pull out what I consider the perfect recipe! for taste, texture, ease of execution! You will only need thin slices of chicken breast and a little attention to assemble the various layers so that the filling does not come out in cooking! With this base you can make the classic fried Cordon bleu, in a pan without oil; or the delicious baked cordon bleu, lighter but equally exquisite believe me! 

An irresistible goodness, which originates from a French term to indicate haute cuisine dishes; in Italy it has become a real pub icon! The most loved by children and among the best sellers in the supermarket bugs! Follow this cordon bleu recipe with all the step by step tips and you will make homemade cordon Bleu as good as those bought in just 10 minutes of time! But much more genuine! 

By now you know my love to reproduce at home the foods bought, this time I thought of the legendary chicken cordon bleu! Crunchy layers of white flesh, with a soft and stringy filling. Find out how easy they are to make at home. Easy to prepare and are tastier and above all healthier than those you buy at the supermarket. A second course that everyone agrees on. Loved by adults and children, it will sell like hot cakes! Here is the recipe.

INGREDIENTS

Quantity for 4 pieces

4 thin slices of chicken breast

4 thin cheese slices

2 slices of cooked prosciutto

1 whole egg

2 tablespoons breadcrumbs

salt

sunflower oil for frying (only for the fried version)

2 – 3 tablespoons extra virgin olive oil (only for baking)

PROCEDURE

First of all, use fairly long, wide and thin slices of chicken breast. If they are too double, crush them with a meat tenderizer. Then fold the slices of prosciutto in half. Cut them in half. From each half you can get 1 square (a piece will remain). Place it on half of the chicken slice: Finally add perfectly over the thin one. Cut off excess edges. Close the slice making sure that the chicken flaps fit perfectly! If the filling comes out, cut off the corners that come out: As you can see you will find perfect chicken breast cutlets! just like the ones you bought! Then proceed to breading. First dip them in the egg, then in the breadcrumbs! Also in this case, seal the edges very well! Make sure that the egg closes the ends which will then be sealed by the breadcrumbs. At this point: You can freeze your Cordon Bleu, so you have a dinner saver always ready! You can keep them in the fridge for 2 days, sealed in plastic wrap and cook if necessary. Proceed to cooking. You can bake them in the oven: after placing them on a baking sheet covered with baking paper, add 1 teaspoon of oil to the surface for each piece. Bake at 200 degrees for about 12 -15 minutes. minute more or less depends on your oven! You can fry them in plenty of seed oil when it has reached the temperature. Soak them completely in oil and turn 1 time only. They will be ready in less than 2 minutes. Drain on absorbent paper and enjoy your exquisite Cordon Bleu with a stringy heart!

I advise you to keep them raw in the fridge, they keep for 3 days, you can freeze them raw, defrost in the fridge and then cook them. Once cooked, they should be eaten within a few hours!