Chicken a la cordon bleu is a dish of French cuisine that has been adapted to the Peruvian style by using the delicious paria cheese and artisan ham. Although it may seem complicated to do, in reality preparing is not only easy but also fast, perfect to do it if you are provoked from one moment to another as it does not require planning.
Chicken a la cordon bleu or cordon bleu de pollo can be served as an appetizer if it is cut into medallions or as a main dish if the roll is presented as is. In both ways it is a delicious and nutritious alternative to enjoy at a meal.
If this weekend provokes you to prepare something different, try cooking the chicken a la cordon bleu with the recipe that we leave you in the next note.
Servings: enough for 2 people
Preparation time: 10 minutes
Cooking time: 35 minutes
INGREDIENTS
-1 chicken breast
-120 grams of artisan ham
-120 grams of paria or andean cheese
-1 beaten egg
-100 grams of breadcrumbs
-1/2 cup of flour
-1 cup of vegetable oil
-Salt (to taste)
-Pepper (to taste)
PREPARATION
1. The first thing we will do is to have all the ingredients ready and ready to use them. Now, we remove the skin and bones from the chicken breast.
2. Remove the fillet and cut in half to separate 2 fillets from the breast.
3. We cover the fillets with plastic wrap or butter and beat with a hammer or knife until they are completely flattened.
4. Once the breast is completely flattened, we cover it Cover with slices of paria cheese and artisan ham.
5. Now, we roll the breasts by exerting pressure when doing so that they fit well.
6. We use kitchen twine to ensure that they stay rolled up.
7. Once they are tied up, add salt and pepper to taste and pass them through the unprepared flour.
9. Now, we remove the excess flour and pass them through the beaten egg and breadcrumbs.
10. Once the rolls are well covered, we fry them in plenty of oil for 2 minutes, this time is enough to brown the crust.
11. We take them out of the pan and reserve and then take them to the oven at 180 ºC for about 15 minutes.
12. When the 15 minutes pass, we cut and remove the kitchen thread so that it can be eaten without problems.
*This dish is usually accompanied with bechamel sauce to give a creamier consistency to chicken cordon bleu. That's why we also leave you the recipe for the salsa in case you dare to prepare both.
SALSA BECHAMEL RECETA
INGREDIENTS
- 2 tablespoons butter
-2 tablespoons of flour
-1 cup of whole milk
-Nutmeg (to taste)
-Salt (to taste)
PREPARATION
1. The first step is to add the butter in the saucepan where we will make the sauce and melt over low heat. This should be thick bottomed so that it does not burn us and ruin the preparation.
2. Once the butter is melted, add the unprepared flour and stir until everything is combined and the flour looks slightly cooked. Remember that everything has to be simmered so that the sauce does not change color.
3. Now add to the preparation the whole cold milk a few by few. It's very important that you don't stop beating while you're doing it.
4. Beat the preparation until it takes on a salsa texture.
5. Finally, add nutmeg and salt to taste for the finishing touch.
6. Serve hot over the pasta of your choice or chicken cordon bleu and enjoy.
Below we share a video of A comer in which they prepare chicken cordon bleu accompanied by bechamel sauce.
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