Chicken Cordon Bleu with Potato Salad

The usual side dishes for fried meat are fried or baked potatoes, but various salads are also very popular, with potato salad and French salad being among the favorites. This time, we decided on potato salad, as it makes an excellent addition to fried stuffed chicken meat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, chicken, breasts

  • 4 slice Ham, pressed

  • 4 slice Cheese, Gouda

  • 5 spoon Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 80 g Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

  • pieces Salt, table

Potato salad

  • 750 g Potatoes, white

  • 2 spoons Oil, vegetable oil, canola

  • 3 spoons Mayonnaise

  • 0.5 spoons Mustard

  • 2 spoons Vinegar, apple

  • 1 piece Onion, raw

Steps

  1. Thoroughly wash the potatoes and peel them if necessary. Place them in a large pot and cover with enough cold salted water to fully submerge them. Cook them in their skins for 25 to 30 minutes until tender. Check if the potatoes are cooked by inserting a narrow knife. Drain the cooked potatoes and let them cool.

  2. While the potatoes are cooking, prepare the meat. Place the chicken cutlets on a clean work surface and gently pound them with a meat mallet to flatten them evenly. Season them with salt and top with ham and cheese. Fold the stuffed cutlets and lightly pound the edges to prevent them from opening during cooking.

  3. Spread flour on one shallow plate and breadcrumbs on another. In a deep plate, beat the eggs with a fork and season with a pinch of salt. Coat the stuffed cutlets first in flour, then dip them in the beaten eggs, and finally coat them in breadcrumbs.

  4. Peel the cooled potatoes and slice them into pieces of desired thickness. Place them in a large bowl, drizzle with a little oil, and gently mix. In a smaller bowl, mix mayonnaise, mustard, and vinegar. Thinly slice the red onion and add it to the bowl with the potatoes. Pour the prepared dressing over the potatoes and mix all the ingredients well. Season the salad with salt and pepper to taste.

  5. Heat a generous amount of oil in a deep pan. Carefully place the breaded cutlets into the hot oil and fry them until golden brown on both sides. Remove the fried cutlets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

  6. Serve the fried chicken cutlets on plates first. Add a portion of potato salad and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 153.56 kcal
  • Fat: 6.79 g
    • Saturated Fat: 1.53 g
  • Carbohydrates: 11.29 g
    • Sugars: 0.97 g
  • Protein: 9.14 g
  • Fiber: 1.02 g

Advice

Cordon bleu can also be baked in the oven. Arrange the breaded cutlets in a baking dish, top with pieces of butter, and bake in an oven preheated to 180 degrees Celsius for about 30 minutes.