Chicken Cordon Bleu

In the original recipe, veal is used to prepare the stuffed and fried cutlet. This time, however, we offer you a recipe for chicken cordon bleu. The difference is also that the stuffed and breaded cutlet is not fried, but baked in the oven.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 720 g Meat, chicken, breasts

  • 4 slice Ham, pressed

  • 4 slice Cheese, edamame

  • 4 spoon Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 80 g Breadcrumbs, dried

  • 0.75 teaspoons Salt, table

  • 50 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Place the chicken cutlets on a clean work surface and lightly pound them with a meat mallet to flatten them evenly. Season them with salt and top with ham and cheese. Fold the topped cutlets and lightly press the edges to ensure they don't open during baking.

  2. Place flour on one shallow plate and breadcrumbs on another. In a deep plate, whisk the eggs with a pinch of salt. First, coat the cutlets in flour, then dip them in the whisked eggs, and finally coat them in breadcrumbs.

  3. Line a baking dish with parchment paper (or grease it with oil). Arrange the breaded cutlets in the dish. Place a small piece of butter on each cutlet. Bake the cutlets in the preheated oven for 45 minutes. Halfway through baking, turn the cutlets to ensure they brown evenly on both sides. If needed, place another small piece of butter on them after turning.

  4. Serve the baked cutlets on plates and accompany them with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 186.2 kcal
  • Fat: 9.5 g
    • Saturated Fat: 2.8 g
  • Carbohydrates: 3.1 g
    • Sugars: 0 g
  • Protein: 18.4 g
  • Fiber: 0 g