Is your Mother coming to visit? Is she driving all day to get to you? Do you want to treat her to something special? … No way, me too!
I made this Chicken Cordon Bleu to kick off her visit. It’s a big hit with adults and children and leftovers can be sliced and eaten cold or reheated easily. You could also prepare them through step 7 and then flash freeze them. Thaw thoroughly before continuing with step 8.
The whole breading process is a lot of work but it does use up some breadcrumbs which can accumulate and it is just so very good.
I always use homemade einkorn bread or crackers to make my own bread crumbs. Just put them into the food processor. And this is a nice thing to do ahead of time, in fact you can just pulse the bread when you find you have some you don’t want to eat and keep the crumbs in the freezer until you want to use them. This is a great use for bread or crackers you tried that ended up not being the best.
Chicken Cordon Bleu
Equipment
- Cast Iron Pan
- Meat Thermometer
Ingredients
- 6 Chicken Breasts roughly 4 pounds of meat
- 1 lb Swiss Cheese sliced
- 1 lb Sliced Ham
- 2 Cups Einkorn Flour (All purpose or Whole Wheat, both work well) in a separate bowl
- 3-4 Cups Bread Crumbs in a separate bowl
- 5 eggs whisked in a separate bowl
- salt and pepper to taste
Instructions
- Slice the chicken as thin as you can. You want the pieces as wide as you can keep them and as thin and flat as you can make them. Have fun with it and don't worry, it won't' be perfect.
- Layer the cheese on top of the chicken and the ham goes on top of the cheese.
- Roll it up, keeping it as tight as you can.
- Coat each meat roll in flour.
- Dip it into the eggs to coat.
- Lastly, settle that meat into the bread crumbs, get it nice and comfortable in there until the crumbs won't fall off too easily.
- Set the prepared meat on a tray to rest while you continue dipping and coating all the other pieces. I usually end up with many small pieces of meat that get cut off in the process of trying to slice my meat thin and so I do the same dipping process with those pieces and make chicken nuggets.
- I love using lard from our farm raised, happy pigs to pan fry meat. Use your favorite oil and pan fry these rolls, preferably in cast iron, on medium low heat. Let them get beautifully golden brown and crispy. If they are cooked through place them on a pan in a warm oven to keep them warm until you are thorough the whole batch. If they are not cooked through then you can put them on a tray in the oven to finish cooking. Chicken is safe to eat at 165 degrees Fahrenheit.
- Enjoy.
Notes