TryCook 101: Chicken Cordon Bleu
October 20, 2015
One of my favorite dish of all time, Chicken Cordon Bleu. I first had a taste of this dish at the hospital I am working at and I think it was the sauce that made me love this dish.
3. Roll the chicken. Roll and tuck to make sure that everything is tight and inside the chicken.Put it in the chiller while preparing the breading.
My first attempt
Me and my group mate would always order this dish whenever available in the menu. We would even request them to cook this if we are on duty. That's how addicted we are to this meal. And so, with this addiction, this certain group mate of mine decided to learn the recipe and shared it to me.
You will need:
- Chicken breast fillet
- Bread crumbs
- Ham
- Cheese
- Eggs
- Butter
- All purpose flour
- Evaporated milk
- Cream of mushroom
- Salt and pepper
**no specific measurements for each. Just adjust according to your prererred taste
1. Pound the chicken breast. Optional: cut the breast first into half of its thickness. Then gently, with the use of meat mallet, pound the chicken breast into 1/4 inch thickness. Put salt and pepper on both side of the breast (I used 2 chicken breast to make 1 chicken roll)
2. Lay down the ham and cheese into the chicken breast. I put a lot of cheese just because I love it.
3. Roll the chicken. Roll and tuck to make sure that everything is tight and inside the chicken.Put it in the chiller while preparing the breading.
4. Make the breading. Prepare a separate container for each coating. Firstly combine flour, pepper and salt. Whisk 2 eggs in a separate container and another for seasoned bread crumbs.
5. Start coating the chicken roll. First coat the roll with flour, then eggs and lastly, bread crumbs. Using flour first before the eggs makes it easier for the eggs to coat the chicken.
6. Fry the chicken roll until golden brown. Set aside.
7. Make the sauce. Melt butter then add garlic. Fry until golden brown.
8. Add cream of mushroom. Then evaporated milk. Just taste it, and add cream or milk whatever you prefer. Let it simmer then remove from heat.
9. Slice the chicken roll and pour your sauce over or just put the sauce on side.
My first attempt
Second attempt
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Again, not much for the appearance, but it tastes good. Bon appétit!
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