Chicken Schnitzel Cordon Bleu are escalopes of chicken with slices of ham topped with Gruyere cheese and coated in egg and breadcrumbs is quite a tricky dish to prepare. Try to make the ham and cheese slices as near to the size of the escalopes as possible, and press them well together before coating in the egg and breadcrumb mixture. Serve with Parslied Potatoes.

Chicken Schnitzel Cordon Bleu

Chicken Schnitzel Cordon Bleu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: French
Serves: 4 servings
Ingredients
  • 4 chicken escalopes (cutlets) (approx. 100 g (4 ounces) each), beaten thin
  • salt and freshly ground black pepper
  • 4 slices Gruyere (or Swiss) cheese
  • 4 slices cooked ham
  • 1 egg, beaten
  • 100 g (4 ounces) dried breadcrumbs plus 1 ounce coarse cornmeal
  • vegetable oil and butter for frying
To finish:
  • 4 lemon wedges
  • parsley sprigs
Instructions
  1. Season the chicken well with salt and pepper. Lay a slice of cheese on top of each slice of chicken, and then a slice of ham, pressing down well.
  2. Brush with beaten egg, then coat with the breadcrumbs and cornmeal, ensuring that the escalopes are thoroughly coated. Chill in the refrigerator for 10 minutes.
  3. Heat a spoon of oil and knob of butter in a large frying pan. Add two escalopes and cook for 10 to 15 minutes or until golden-brown, turning once with a spatula during the cooking time.
  4. Drain on absorbent kitchen paper and keep hot while cooking the remaining escalopes in more oil and butter.
  5. Arrange the escalopes on a hot serving platter. Garnish with lemon wedges and parsley sprigs and serve.

 

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