A simple "Chicken Cordon Blue" take on a classic french dish. In this version, should have a coating that puffs up itself which add a little more depth to the dish. The key to a good chicken cordon blue or schnitzel is the crispiness of the breading and deliciousness of the sauce. Its also fairly quick and easy.
Ingredients:
4 pcs large half chicken breast, boneless and skinless
4 sliced le jambon superieur (ham)
4 sliced gruyère de comté (gruyere cheese)
8 yukon potatoes, peeled and cut into quarters
1 tbsp olive oil
1 tbsp fresh chopped parsley
For The Sauce:
1 fresh squeeze of orange
1 cup chicken stock
½ cup white wine
10 tbsp demi glace
5 shallots, finely chopped
1 tsp fresh marjoram, chopped
1-2 tbsp unsalted butter
salt and freshly ground black pepper
For Coating:
1½ - 2 cups breadcrumbs
1½ cup plain flour
2 eggs, beaten then mix with 1 tbsp of milk
15g of fresh mixed herbs; parsley, thyme, marjoram and rosemary (fresh tarragon if available)
½ tbsp dry tarragon
grapeseed oil or olive oil for deep frying
pinch of salt and ground black pepper
Preparation:
Ingredients:
4 pcs large half chicken breast, boneless and skinless
4 sliced le jambon superieur (ham)
4 sliced gruyère de comté (gruyere cheese)
8 yukon potatoes, peeled and cut into quarters
1 tbsp olive oil
1 tbsp fresh chopped parsley
For The Sauce:
1 fresh squeeze of orange
1 cup chicken stock
½ cup white wine
10 tbsp demi glace
5 shallots, finely chopped
1 tsp fresh marjoram, chopped
1-2 tbsp unsalted butter
salt and freshly ground black pepper
For Coating:
1½ - 2 cups breadcrumbs
1½ cup plain flour
2 eggs, beaten then mix with 1 tbsp of milk
15g of fresh mixed herbs; parsley, thyme, marjoram and rosemary (fresh tarragon if available)
½ tbsp dry tarragon
grapeseed oil or olive oil for deep frying
pinch of salt and ground black pepper
Preparation:
1. Before you start cooking, you ought to prepare the ingredients with a list of needed ingredients and step by step instructions to prepare the chicken dish. It may not be difficult for you to cook this dish. In order to do that and for the magical part. Chop the herbs coarsely but very finely.
2. Spread and mix the herb mixture and dry tarragon into the breadcrumbs with pinch of salt and pepper.
3. Meanwhile, in a saucepan over medium heat. Melt the butter then add the shallots, saute until shallots are translucent.
4. Add liquid ingredients at a time, simmer and reduce until it's almost evaporated.
5. Season with salt and pepper, then add the marjoram into the sauce.
6. Then slowly stir the sauce until well blended and resembles loose gravy. Turn off the heat and transfer to a gravy boat and set aside in a warm temperature.
7. In nonstick stainless steel frying pan, heat the oil over medium high heat. Add the potatoes, reduce and stir-fry potatoes slowly over low heat. Cover with lid and cook, stirring occasionally until potatoes are golden brown but tender. Sprinkle the chopped parsley then season with salt and pepper. Set aside and keep warm.
8. Slice each piece of meat into even halves. Cover the chicken breast with a piece of plastic or paper wrap and flatten the chicken breast with a meat mallet until thin but do not flatten them too much. The chicken piece should almost double in size but still hold together.
9. Distribute the cheese around the breast and place the ham on top then roll tightly.
10. Heat the frying pan and fill a third full with oil. Dredge the chicken breast first in flour making sure to shake off all the excess.
11. Dip each chicken breast into egg mixture to coat completely.
12. Then dredge in herb and breadcrumb mixture, patting it on to help it stick.
13. Fry the chicken breast until fully done and golden brown on both sides.
14. Transfer to platter with wire rack to drained out the excess oil or drain on paper towels.
15. Place a stuffed chicken on each plate, serve next to potato fries. Divide the sauce among the plates, drizzle over chicken or on the side as a dip. Serve and enjoy!
