CHICKEN CORDON BLEU HOW TO

When the roux is ready, add your evaporated milk small amount at a time and stir. Do not cook the roux for too long or the flour will burn. The making of the roux will just run for a few minutes. Other substitutes for butter would be margarine or any other cooking oil. So if you put 1 teaspoon of butter, you need to add 1 teaspoon of flour on it. A roux is a mixture of oil and flour and is the base of almost all sauces. While waiting for your chicken cordon bleu to be fully ready for cutting and serving, prepare the white sauce. Let it rest for 15 minutes before cutting. Let the pieces sit in a tissue paper or in a strainer to drain the excess oil. Instead of frying, you may opt to bake the cordon bleu at 200C for 25 minutes. F ry the chicken cordon bleu pieces in small batches, 5 to 7 minutes on each side. Add a lot of oil enough to reach the half of a chicken cordon bleu when placed. Heat some oil in a pan under low to medium heat for frying. It is more manageable when the pieces are all ready for frying. It is advisable to finish coating all the chicken cordon bleu pieces before frying as the coating may take a while. Do not forget to season the egg to add in more flavor in the coating.

Remove the plastic wrap and dip the cordon bleu in the following manner: all-purpose flour, egg, breadcrumbs. Prepare your coatings into different plates. Chill the cordon bleu for at least 30 minutes to let it hold its shape.Īfter chilling, the chicken cordon bleu is ready for frying. It is recommended to roll the sides of the plastic wrap (just like how a longganisa is wrapped) to fully ensure that the sides are closed and no content of the cordon bleu will come out easily. Make sure that the ends will be closed as you roll the cordon blue. Once the layers are done, roll the cordon bleu using the plastic wrap.

If you want some stretch on your cordon bleu, add some mozzarella cheese slices. You may use different types of cheese but in this recipe, I used cheddar cheese. For the last layer, place the cheese slices on top of the ham. You may use pre-cooked or uncooked ham since it will still be cooked later. In this recipe, I used salt, ground black pepper, garlic powder and paprika powder.įor the next layer of the chicken cordon bleu, place the ham slices on top of the flattened chicken breast. Once the chicken breast is flattened, season it with your favourite seasonings. Just be sure to sanitize your hammer before using and put some plastic to cover the tip of the hammer that will be used to ensure cleanliness. If a meat tenderizer hammer is not available in your home, you can use your regular hammer. To achieve this, pound the chicken breast using a meat tenderizer hammer to flatten it as thin as possible. The outer layer of a chicken cordon bleu must be really thin to be able to wrap the other ingredients to be put inside without bursting or being too bulky. Place the chicken breast in a plastic wrap and fold to wrap the breast. You must form a butterfly wing-like type of shape after slitting the sides. Lay the chicken breast in a chopping board and slit the sides. The chicken breast is the easiest and most manageable meat to use if you are making this dish. First, you need to prepare the cordon bleu. There are two parts in making the best cordon bleu in town: the cordon bleu and the white sauce.

CHICKEN CORDON BLEU HOW TO

HOW TO MAKE CHICKEN CORDON BLEU WITH WHITE SAUCE In this way you can eat your favorite cordon bleu at home, without paying large sum of money.

But this recipe will make you realized that cordon bleu was a really easy dish to make, as soon as you follow this recipe and follow our tips and recommendations. The sellers put a high mark-up price since the labor of making cordon bleu was a bit hard and make take you time to prepare. Whenever we crave for cordon blue, we buy a ready-to-eat one from eateries and restaurants.Ĭordon bleu became a hit to online food sellers since people do not want to prepare food before the pandemic started. Because the making of the cordon bleu became a hassle for my mom and my auntie, this became the first and last time we made cordon bleu at home.

Chicken cordon bleu