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Chicken cordon bleu
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 673
  • Fat about 35g
  • Carbohydrates about 32g
  • Protein about 56g
This is needed
This is needed for 4 people
To prepare
  • 4 chicken breasts (each approx. 150 g)
  • 0.25 tsp salt
  • 2 tsp raclette seasoning
Cordon bleu
  • 1 carrots
  • 4 slices ham (approx. 80 g
  • 150 g raclette cheese in slices
  • 50 g corn kernels
Crumb coating
  • 50 g white flour
  • 100 g breadcrumbs
  • 2 egg
To fry
  • 6 tbsp clarified butter
Tools
  • Apron, Fork, Frying pan, Paring knife, Peeler, Plate, Spatula, Tablespoon, Teaspoon, Timer, Cutting board, deep plate, Kitchen scales, Plastic bag, Toothpick
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And that's how it's done
And that's how it's done
To prepare
Slit the side of the chicken breasts but do not cut all the way through, open them out, pound relatively flat between a plastic bag using the base of a pan or a meat tenderizer, season both sides.
Cordon bleu
Peel the carrot, shave strips from the carrotusing a peeler and place on top of the chicken breasts. Fold one slice of ham for each, place on top of the carrot.
Cut the cheese into slices, place on top of the ham. Top each one with approx. 1 tbsp of sweetcorn, seal with toothpicks.
Crumb coating
Empty the flour and breadcrumbs into two shallow dishes. Beat the eggs in a deep dish.Toss the chicken breasts in the flour one after the other, shake off the excess, dip in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
To fry
Heat 3 tbsp of clarified butter in two frying pans. Reduce the heat, fry the cordon bleus over a medium heat for approx. 8 mins. on each side until golden brown, plate up.