Cordon bleu

Name: Cordon bleu - Gherghina E.
Ingredients: 1 chicken breast 100 g sliced bacon 100 g chicken ham 150 g sliced Delaco cheese 2 eggs flour breadcrumbs vegeta pepper salt oil for frying

Meat - Cordon bleu by Gherghina E. - Recipia

At my son's request, I prepared these chicken breast rolls with bacon, ham, and cheese. They are made from thin slices of meat, filled and tightly rolled, then coated in flour, egg, and breadcrumbs. Fried over medium heat, they become golden brown on the outside while cooking through on the inside. They are delicious served warm alongside a side dish and salad, but can also be sliced and placed on a platter for appetizers. Quick info Preparation time: not specified exactly; includes preparing the rolls and 30 minutes of chilling. Cooking time: not specified exactly. The rolls are fried until nicely browned on all sides. Total time: cannot be determined precisely, as the frying duration depends on the thickness of the rolls and the quantity prepared. Servings: the number of servings depends on how the chicken breast is sliced and the size of the rolls. Difficulty: easy to medium. Recipe type: breaded chicken rolls, suitable for a main course or appetizer. Ingredients 1 chicken breast 100 g sliced bacon 100 g chicken ham 150 g sliced Delaco cheese 2 eggs flour, for coating the rolls breadcrumbs, for the crust vegetable seasoning pepper salt oil, for frying Preparation method 1. Preparing the chicken breast The chicken breast is sliced. Each slice is placed between two pieces of plastic wrap and pounded with a meat mallet until well flattened. The wrap helps maintain the shape of the meat and prevents pieces from scattering during pounding. The slices should be thin enough to be rolled but not so fragile that they break when adding the filling. 2. Filling and rolling On each slice of chicken breast, place bacon, chicken ham, and sliced cheese. The ingredients should be placed inside without overfilling the slice, so the roll can be sealed. Roll tightly, similar to how you would roll cabbage rolls. If the rolls come undone, they can be secured with toothpicks. In my case, they stayed well rolled, and toothpicks were not necessary, but it's good to have this option on hand, especially if the slices are smaller or thinner. 3. Chilling the rolls Once all the rolls are formed, sprinkle vegetable seasoning and pepper on all sides. Then place them in the refrigerator for 30 minutes. This step helps the rolls set in the cold and maintain their shape better when coated in breadcrumbs. 4. Preparing the crust ingredients Crack the eggs into a plate and beat them well with salt and pepper. Place the flour and breadcrumbs separately on two plates. Arrange the three plates in the order of use: first flour, then beaten egg, and finally breadcrumbs. 5. Breading the rolls After the 30 minutes in the refrigerator, take one roll and coat it in flour. Shake off the excess, then dip it in the egg, and finally in the breadcrumbs. The breadcrumbs should cover the roll well on all sides. Pay special attention to the ends and the areas where the edges meet to ensure an even coating that keeps the filling inside. 6. Frying Heat the oil, then add the breaded rolls. The heat should be medium. If the oil is too hot, the crust can brown quickly while the inside remains undercooked. Turn the rolls on all sides while frying to achieve an even golden color. When they are nicely browned, remove them to a paper towel to absorb excess oil. Serve warm with a side dish and salad. After cooling, they can be sliced and served as an appetizer. Why I often make this recipe This recipe is practical when I want to prepare chicken breast in a more appealing way than just a simple fried slice. The filling is simple, and the rolls can be prepared ahead of frying and kept in the refrigerator for 30 minutes to set. Additionally, the dish can be served in two ways: hot, as a main course, or cold, sliced, as an appetizer. The fact that it was requested by my son is why I prepared this version. Tips and variations Tips The chicken breast slices should be pounded evenly so that the rolls have a similar thickness. If some pieces are much thicker, they will fry differently. Do not add too much filling. The bacon, ham, and cheese should remain inside after rolling, not spill over the edges of the meat. Roll as tightly as possible without tearing the slices. If a roll does not stay closed, use toothpicks before breading and be sure to remove them before serving. The 30-minute chilling step should not be skipped if the rolls are soft and easily come undone. The refrigerator helps stabilize their shape. Medium heat is important. At high heat, the breadcrumbs can burn before the chicken breast is cooked through. Substitutions The recipe uses bacon, chicken ham, and sliced cheese. These can be substituted for one another based on what you have on hand, keeping the same idea for the filling. The cheese should be sliced or cut so that it can be placed on the meat slice without hindering the rolling. For the outer coating, use flour, egg, and breadcrumbs in that order. These ingredients are part of the breading process, and it is not recommended to skip any of the steps. Variations You can make smaller rolls using narrower slices of chicken breast. In this case, they can be more easily served as appetizers, sliced after frying. If preparing larger rolls, it is important to roll them well and fry them over medium heat so that the inside cooks through before the breadcrumbs become too dark. The amount of vegetable seasoning can be adjusted based on how salty the bacon is and how much salt the ham and cheese contain. The basic recipe uses vegetable seasoning on the meat, and the eggs are seasoned with salt and pepper. Serving ideas The rolls are served warm, alongside a side dish and salad. They can be brought to the table whole or sliced into pieces. For a cold platter, let them cool and slice them. The cross-section will show the layers of bacon, ham, and cheese inside. Frequently asked questions Can the rolls be prepared ahead of frying? Yes. The rolls can be formed, seasoned, and left in the refrigerator for 30 minutes before breading and frying. This step is included in the recipe and helps stabilize their shape. Is it necessary to use toothpicks? No. If the rolls are rolled tightly and do not come undone, they can be fried without toothpicks. If the edges do not stay closed, toothpicks can be used for securing, but they must be removed before serving. Why are they fried over medium heat? Medium heat allows for gradual browning of the breadcrumbs and helps the chicken breast cook through. At too high a heat, the exterior can brown before the roll is cooked inside. How can I tell when they are done? The rolls should be nicely browned on all sides. Since their thickness can vary, there is no single frying time that applies to all pieces. Can they be served cold as well? Yes. After cooling, the rolls can be sliced and served as an appetizer. When served warm, they are accompanied by a side dish and salad. Nutritional values The values are estimates and cannot be accurately calculated from the available data. The amount of absorbed oil, the number of rolls, or the exact number of servings is not specified. Additionally, the values vary depending on the type of bacon, ham, cheese, and the amount of flour and breadcrumbs used. As a rough estimate, for a portion of a dish divided into approximately four servings, the following can be considered: Calories: approximately 500–650 kcal Protein: approximately 35–45 g Fat: approximately 25–35 g Carbohydrates: approximately 20–30 g These figures include the meat, bacon, ham, cheese, the flour, egg, and breadcrumb coating, as well as some of the oil used for frying. They do not represent exact values for each serving. Storage and reheating The rolls are best when freshly fried, with a golden crust and warm filling. If leftovers remain, store them in the refrigerator in a sealed container and consume later. When reheating, the crust will not have exactly the same texture as immediately after frying. For the cold version, the rolls can be sliced and served as an appetizer. They should not be kept at room temperature for long periods due to the presence of meat, eggs, and dairy products. Enjoy your meal!

Cordon bleu

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