Cordon Bleu with mixed salad

Behind the beautiful name of “cordon bleu” hidden Breaded escalope of veal, pork or chicken breast stuffed with cheese and ham. Preparing quite simple and can be a great option for a hearty dinner. We repeat for our recipes and amaze all home.

chicken fillet 200g
100 g flour
bacon 20g
Mozzarella 30 g
ham 5 g
2 pieces of chicken eggs.
salad mix 45 g
tomatoes 50 g
olive oil 15 g
vegetable oil for frying
breadcrumbs 100g
1 tablespoon Parmesan

1.The chicken fillet make an incision to get a “pocket.”

2.On the plate of bacon to put cheese and ham.

3.Wrap them with bacon.

4.Carefully put the chicken in the “pocket”.

5.Close, slightly flatten.

6.In a bowl beat the eggs.

7.Add the grated Parmesan.

8.Stir well whisk.

9.Roll in flour.

10.Dip in egg-cheese mixture.

11.Roll in bread crumbs.

12.Again, dip in egg-cheese mixture.

13.Once again, breaded in bread crumbs.

14.Put on a heated pan with vegetable oil and fry on both sides until golden brown.

15.Bring to a readiness in the oven (10-15 minutes at 170 degrees).

16.Salad mix on a plate to serve. On the sides of dish to lay sliced ​​tomato and lemon slices. Add salt and pepper to taste. Drizzle with olive oil.

17.Cordon Bleu cut into two parts.

18.Share on salad.

Bon Appetit!

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