Cordon bleu, literally the blue ribbon in French, is not to be confused with Le Cordon Bleu, which is a French culinary institute in Paris. Cordon bleu is basically a chicken or veal cutlet, pounded, stuffed with a cheese and cured meat slice, breaded and fried.
For such a grand name, it’s pretty simple, right?I cut the chicken breast fillet in half almost all the way through, opened it like a book, gently pounded it, then put a slice of emmental cheese and a slice of beef salami. I closed it up again like a book, egged and breaded it, sprayed it with some oil, then baked it to a golden hue rather than frying it because I knew the cheese would melt and splatter in the oil if fried.
6 chicken breast halves (skinless, boneless)
6 slices emmental cheese
6 slices beef salami or mortadella
scant 1/4 cup milk
1 cup breadcrumbs
oil for frying or oil spray for baking
Cut each chicken breast in half horizontally almost all the way through and open like a book.
Gently pound using a meat mallet or a rolling pin.
Place a slice each of emmental and salami in each breast.
Seal again like a book.
Beat the egg with the milk, place in a shallow bowl.
Place the breadcrumbs (and any other seasoning you wish: garlic powder, herbes de Provence, paprika…) in another shallow bowl or plate.
Dunk the sealed chicken package in the egg mix, then encrust in the breadcrumbs.
It is best to refrigerate the breaded cutlets at least an hour to firm up.
If frying, make sure the oil is hot enough, flipping to brown both sides.
I preferred baking them, which made life so much easier.
Preheat oven to 400°F.
Spray each cutlet on both sides with cooking oil.
Place evenly spaced on a rimmed baking tray.
Bake for approximately 20 minutes, flipping halfway through.