- Some context on this dish - this Cordon bleu is a breaded cutlet dish of meat (traditionally veal, but pork or chicken are common) pounded thin and wrapped around a slice of ham (or prosciutto) and a slice of cheese (such as Swiss), breaded, and then pan fried or baked. Originated from Switzerland and seem to be a popular Western Menu in any Western Restaurant in Malaysia. My favourite and used to be one of my lunch menu while working in one of the private University in Penang.
Simple and easy to prepare and serve best with Hollandaise sauce or mushroom sauce with rice or baked potatoes for a fabulous meal or Sunday dinner.
- 8 boneless chicken breast halves, skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 cup milk
- 4 slices (1 ounce each) cooked ham, cut in half
- 4 slices (1 ounce each) Swiss cheese, cut in half
- 1/3 cup all-purpose flour
- 1 1/3 cup fine dry bread crumbs
- vegetable oil
- 2 tablespoons butter
- 1/2 cup thinly sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/2 cup heated milk
- 1/2 cup chicken broth
- white pepper
Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.
Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.
To prepare the Hollandaise sauce:
Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.