Cordon Bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. This Chicken Cordon Bleurecipe is layered with ham, cheese, and breadcrumbs.
The process for this is different. The stuffed chicken is steamed then coated with flour, egg and bread crumbs before pan frying. Steaming makes the chicken moist and prevents it from drying when frying. It's an extra step that is important in order to avoid over frying to make sure the chicken inside is cooked.
Stuffed chicken is rolled. wrapped in foil then steamed. After steaming, they are then coated in flour, eggs and breadcrumbs.
I know your question in your head, how about the toothpick? There's no need to secure it with a toothpick as the steaming process kept it shaped so they are ready for frying. And since the chicken is already cooked, a quick pan frying is needed just to make sure the bread crumbs are crispy and golden.
Give this recipe a try and let me know what you think by leaving a comment below. Enjoy!
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