Symbol of French cuisine, sharing its name with major culinary schools, the cordon-bleu is a dish appreciated by young and old alike... and one of the most abused by the food industry! Shrunken, made up of amalgamated meats and stuffed with additives, a sad fate for a specialty that takes its name from the blue ribbon worn by members of the Order of the Knights of the Holy Spirit, which came to designate excellence in cooking by analogy with the blue… ribbon of chefs' aprons. If it is true that advertising has made it very salivating, with its dripping cheese and its golden and crispy shell, nothing prevents you from giving it back its nobility and making it yourself, from A to Z... Never mind!
This funny amalgam is ultimately nothing more than a sandwich in which the baguette would have been replaced by chicken! A character to be taken into account as it is so different, in taste as in format, from its supermarket cousins. In this case, it is indeed a small mountain of meat that should satisfy even the hungriest without difficulty.
Here is the most classic recipe, but this one is available at will. It can be spiced up by using gorgonzola and bacon, and opt for turkey or veal which can do just as well as chicken.
Provide by cordon-bleu:
Choose your blanks wide enough to be able to fill them, but above all close them, without difficulty. If necessary, flatten them beforehand using cellophane and a rolling pin.
Start by splitting the whites lengthwise, being careful not to separate them. Place a slice of ham in each open white, then a slice of cheese on each side. Close the net.
In three soup plates, separate the flour, beaten eggs and breadcrumbs separately. Plunge your nets into it in the same order.
Cooking is the most delicate part, but well swaddled the cords should hardly decompose. Over medium or low heat, cook them in a skillet with a little butter, at least 10 minutes per side, even turning them over several times. Given their thickness - nothing to do with industrial products - this is to ensure that the chicken is well cooked inside.
Don't panic if a little cheese leaks along the way! Once nicely browned and cooked inside, remove from heat and serve immediately.
Ideally, serve them served with a light green salad, and possibly mushrooms in their sauce for a heartier dinner. In any case, it never fails:all your young or old guests will be amazed by this "artisanal" version and will not fail to describe you as... a true cordon-bleu!
