Escalope of chicken Cordon Bleu

For immediate consumption – start only when you are ready to run through the whole process and eat. You could make more servings at the same time, just make sure you have a frying pan large enough (and the burner strong enoough) to fry all at once..

Bon Appétit!

Serves 2

  • 2 skinless chicken breasts
  • 2 slices of cheese like gruyere or Emmenthal
  • 2 slices of ham
  • 1tbsp flour
  • 1 small egg, beaten
  • 3-4tbsp fresh white breadcrumbs
  • Salt and freshly ground black pepper
  • Vegetable or corn oil for frying
  • A good knob of butter
  1. Put one breast on a sheet of clingfilm that is at least double its size.
  2. Carefully with a meat or cutlet bat (a rolling pin or side of a cleaver will do), beat each breast out into a neat 1/2cm thick escalope.
  3. Lay them on a flat surface, place a piece of ham and cheese on one half of each and fold them over.
  4. Season with salt and pepper then lightly coat them in flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.
  5.  Push the edges together a little with your thumbs to form a good seal
  6. Heat about 1cm of oil in a frying pan and cook the escalopes for 3-4 minutes on each side until golden then add a knob of butter at the end of cooking and turn them once more.
  7.  Serve immediately as they will go a bit cardboard-like if they hang around.
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