Cordon bleu is undeniably one of the comforting recipes of our childhood. So this autumn Wednesday, we’re honoring this great classic of French gastronomy in a lighter version, cooked in the oven.
The right recipe? Roasted cordon bleu
Cordon bleu is much more than a simple dish, it is a real return to childhood, a Proust madeleine, crispy and melting at the same time. Accompanied by a creamy homemade mash or crunchy fries, this great classic of school canteens and family meals rhymes with comfort and simplicity. A cordon bleu is in fact not very complicated: an escalope, generally chicken or veal, garnished with cheese, such as Comté or Gruyère, and a slice of ham, all breaded and browned with pan or in the oven. Wrapped in golden breadcrumbs, with its runny center, cordon bleu is the ideal autumn recipe to satisfy gourmets of all ages.
Wednesday’s recipe: baked cordon bleu
The advantage of cordon bleu is that it is simple and quick to make so there is no question of buying it ready-made, you just have to follow the recipe!
Preparation: 30 minutes
Cooking time: 20 minutes
For 4 people
4 chicken breasts
2 slices of white ham
120 g of Gruyère, Comté or Tomme
2 eggs
50 g of flour
60 g of breadcrumbs
Mill pepper
Spray oil
We cut the cheese of our choice into thin slices. Cut the chicken breasts and cut the ham slices in half. We then garnish the chicken breasts with the half-slices of ham and those of cheese. We whisk the eggs in a deep plate and put the flour in another deep plate. Lightly add salt and pepper. In a third deep plate, put the breadcrumbs. Dip the chicken breasts in the flour, then in the beaten egg, again in the flour and finally in the breadcrumbs. We then reserve our chicken breasts in the refrigerator for 30 minutes.
Preheat the oven to 180°/th. 6 and place the cordon bleus on a plate covered with baking paper. We coat them with a little oil and bake for between 15 and 20 minutes. Serve with a salad, or the accompaniment of your choice.
Discover our recipe for Baked Cordons Bleus
