Chicken Cordon Bleu

Chicken cordon bleu is a classic that appeals to adults and, above all, to children. Often we already buy them made convinced that they are too complicated to prepare at home, but this is not the case! The chicken cordon bleu are very simple to make, they have only a couple of steps more than a normal cutlet and clearly, if we prepare them ourselves, we are even more certain of the quality of the cheese and prosciutto we use ... which, in addition to making them healthier, makes them much better! The recipe that I leave you is that of the classic chicken cordon bleu with cooked prosciutto and provolone, but you can also play to vary meats and cheeses to your liking, or enrich them with some vegetables, such as spinach: they will still be delicious! Ideal as a single dish or rich Sunday second course, chicken cordon bleu should be crispy outside and juicy inside, so it is very important to make a generous breading and fry them to perfection I use homemade breadcrumbs, coarser and crispy, but the one purchased is also fine.

So let's see together how to prepare chicken cordon bleu!

Homemade chicken cordon bleu is a quick and tasty second course, loved by children but also appreciated by adults. Here is the recipe.

Ingredients 

4 slices Chicken breast (quite large and regular)

100 g Cooked prosciutto

100 g Provolone cheese

80 g Flour

2 Eggs

150 g Breadcrumbs

Parsley

Salt

Black pepper

500 ml Extra virgin olive oil

Procedure

Spread the slices of chicken breast on a cutting board and beat them with a meat tenderizer to flatten them, then salt and massage with your fingers to let the salt penetrate inside the meat. Put on each slice of chicken first a little prosciutto and then cheese. Fold the slices in half and seal the edges with toothpicks. Pass the bundles thus created in the flour. Prepare two more bowls: in the first beat the eggs, in the other place the breadcrumbs. Pass the bundles in the eggs and then the breadcrumbs, taking care to bread well even the side part, which is a bit thick. Brush the cordon bleu again from both the egg and the breadcrumbs. If you have time, let it rest in the refrigerator for about half an hour before frying them to dry the breading. Take a pan of not too large diameter and fill it with two fingers of extra virgin olive oil. When the oil is hot, add the cordon bleu and fry them on both sides until golden brown, always being careful to keep the temperature of the oil more or less constant by adjusting the intensity of the flame: if they color too quickly, lower it because there is a risk that they burn out without cooking well inside. Once cooked, put the cordon bleu on a plate with absorbent paper to retain excess oil, remove the toothpicks and serve: the chicken cordon bleu should be brought to the table still hot and stringy!

Notes and tips:

– If you only have small slices of chicken breast, you can overlap two to create a single cordon bleu, taking care to seal all the edges;

– If you prefer, you can cook your cordon bleu also in a ventilated oven with a little oil at 200 ° for about 12-15 minutes, or in any case until golden brown, turning the meat halfway through cooking.