Thaw it in the refrigerator for one day before reheating. This will freeze covered for up to 3 months. ![]() How to Store: Cover the chicken cordon bleu and keep it in the refrigerator for up to 4 days. Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. Slice and serve with the simple pan gravy and optional sides of Roasted Asparagus and Potatoes Anna. Whisk in the flour until combined and then pour in the chicken stock.Ĭook on high heat until thick and then finish with butter, salt, and pepper. Remove the chicken and discard all but 2 tablespoons of oil. Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.Ĭoat completely in the breadcrumbs and repeat until all the chicken is coated.įry the chicken cordon bleu for 3 to 4 minutes on all sides or until golden brown and cooked throughout when reading 165° F internally. Layer on a slice of prosciutto or ham and then gruyere or Swiss cheese.įold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Pound the chicken breast out gently until it has essentially doubled in size or is about a ¼ to 1/3” thick. Slice the chicken breasts in half widthwise. In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside. Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl. Start by assembling your standard breading procedures ingredients beginning by whisking together flour with salt and pepper in a shallow bowl. Use these simple-to-prepare instructions for making this amazing Chicken Cordon Bleu Recipe: Breadcrumbs – You can use any breadcrumbs, but I prefer plain or homemade and season myself.Milk – Whole milk is great for this dish.Flour – Use all-purpose flour in this chicken cordon bleu.Cheese – Swiss cheese is most classically used. ![]()
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