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Chicken Cordon Bleu II Recipe

Chicken Cordon Bleu II Ingredients

  • Chicken Cordon Bleu II Recipe
    Chicken Cordon Bleu II Recipe

    6 skinless, boneless chicken breast halves

  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

How to make Chicken Cordon Bleu II

  • Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
  • Chicken Cordon Bleu II is ready to serve.

Prep Time:15 Min
Cook Time:45 Min
Ready In:1 Hr
Servings: 6

Veal Cordon Bleu Recipe

Veal Cordon Bleu Ingredients

  • Veal Cordon Bleu Recipe
    Veal Cordon Bleu Recipe

    8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the
    same size, about 2 1/2 oz each)

  • 1 (1/2-lb) piece Gruyère
  • 4 (1/8-inch-thick) slices baked ham such as Virginia
  • 1 cup plain dry bread crumbs
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

How to make Veal Cordon Bleu

  • If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
  • Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets’ outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.
  • Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
  • Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.
  • Veal Cordon Bleu is ready to serve.

Time : 2 hr