← Nouns Cooking · French

Ingredients

• 4 chicken breasts or veal escalopes (about 150 g each)
• 4 slices cooked ham (jambon de Paris)
• 4 slices Emmental or Comté slices
• 50 g plain flour
• 2 Eggs, beaten
• 100 g fine dried breadcrumbs
• 4 tbsp sunflower oil
• 30 g Butter
• 1 Lemon, cut into wedges
• Salt
• Black pepper

Method

1. Butterfly each chicken breast and put it between two sheets of baking paper. Bash with a rolling pin to an even 5 mm thickness. Season lightly.
2. Lay a slice of ham and a slice of cheese on one half of each escalope, folding them so nothing pokes past the edges, then fold the meat over and press the edges firmly together.
3. Set out three plates: flour, beaten egg and breadcrumbs. Coat each parcel in flour, then egg, then crumbs, pressing well, especially around the sealed edges.
4. Heat the oil and butter in a large frying pan over medium heat until the butter foams. Fry the cordons bleus for 5–6 min per side, until deep golden and crisp and the chicken reaches 75°C (165°F) in the centre.
5. Drain briefly on kitchen paper and serve with lemon wedges, green salad and frites or pasta.

Tips

• Chilling the crumbed parcels for 15 min helps the coating stick and the seal hold.
• Contains gluten, egg and milk.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy The Good Life France BBC Good Food