Cordon Bleu

Method

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1. Butterfly each chicken breast and open it out, then beat between sheets of cling film to an even 5 mm.

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2. Season the flesh and spread thinly with mustard.

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3. Lay two slices of ham on each, then the cheese, keeping everything 2 cm from the edges.

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4. Roll up tightly, tucking the ends in, and press the seam closed.

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5. Roll each in flour, then egg, then crumb — and then egg and crumb a second time. The double coat is what holds the cheese in.

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6. Chill 30 minutes to firm the crust.

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7. Fry in the oil and butter over medium heat, 5 minutes a side, turning carefully, until deep gold and cooked through. Rest 5 minutes before cutting.

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Chef’s Tips

• Double breading. A single coat cracks and leaks.
• Keep the filling 2 cm from every edge.
• Chill before frying so the crust sets.

Pairing Suggestions

• Green salad
• Sautéed potatoes
• Lemon wedges

Storage & Reheating

Refrigerated for 2 days; reheat at 190°C for 12 minutes. They freeze breaded and raw for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.