A thick chicken cutlet stuffed with cooked ham and Emmental, carefully sealed, breaded, then pan-fried in butter and oil. The crust stays crispy, the meat tender, and the cheese melted.
Ingredients
- 4 pieces chicken breast
- 4 slices high-quality cooked ham
- 120 g Emmental
- 60 g wheat flour
- 2 pieces fresh egg
- 120 g fine breadcrumbs
- 40 g unsalted butter
- 3 tbsp neutral oil
- to taste fine salt
- to taste ground black pepper
- 1 piece lemon
Method
- Lay each chicken breast flat on a board. With a sharp knife, slice it horizontally through its thickness without going all the way to the opposite edge, then open it like a book.
- Place the open breasts between sheets of parchment paper. Flatten them gently with the bottom of a small saucepan or a smooth meat mallet, especially on the thickest parts. The meat must maintain a real thickness and not become thin.
- Lightly salt and pepper the inside. Fold the ham so it stays away from the edges, then place it on one half of each breast. Cut the Emmental into compact sticks and place them in the center of the ham.
- Firmly close each breast over its filling. Press the edges to expel the air and trap the cheese. If necessary, temporarily secure the seal with wooden toothpicks, which must be removed before serving.
- Chill the cordons bleus in the refrigerator to firm up. During this resting time, prepare three shallow bowls with the flour, beaten eggs, and breadcrumbs, respectively.
- Dry the surface of the meat. Dredge each cordon bleu in flour and carefully shake off the excess. Then coat it in beaten egg, followed by breadcrumbs, pressing down with your palm for an even coating, especially on the seam and sides.
- Heat the oil in a large skillet over medium heat. Add the butter when hot and wait for it to foam without letting it brown too much.
- Place the cordons bleus in the skillet, seam-side down. Let them brown without moving them until the breading forms a solid crust.
- Gently flip the cordons bleus, then reduce the heat. Continue cooking, turning them regularly and basting their surface with the foaming fat. Also brown the sides for even cooking.
- Check the doneness in the thickest part with a probe thermometer or the tip of a knife: the chicken must be fully cooked, still juicy, and the cheese well melted. If the breading browns too quickly, finish over very low heat under a partially open lid.
- Transfer the cordons bleus to a wire rack or paper towels and let them rest briefly. Remove any toothpicks, very lightly adjust the seasoning, and serve immediately with lemon wedges.
Nutrition
Per serving
- Energy
- 571.6 kcal
- Protein
- 30.51 g
- Carbohydrate
- 36.3 g
- Fat
- 34.18 g
- Fibre
- 2.82 g
- Calcium
- 287.33 mg
- Iron
- 0.52 mg
- Magnesium
- 30.12 mg
