Cordon Bleu recipe with Chicken and Béchamel sauce makes an elegant meal
Anyone who loves anything cooked in breadcrumbs will prick up their ears when they hear the words "Cordon Bleu." But it's not just the tasty crust that makes this dish particularly delicious — what it hides in its insides has a lot to do with it too. To try this classic in a new form with a complementary sauce, just look below...
For the Cordon Bleu:
- 1 chicken breast (ca. 5 oz)
- salt, pepper
- 8 slices of emmental cheese
- 3 slices cooked ham
For the coating:
- beaten eggs
- oil for frying (rapeseed or peanut oil)
For the béchamel sauce:
- 1 oz butter
- 2 cloves of garlic, finely chopped
- 1½ tbsp flour
- 13.5 fl oz milk
- salt, pepper
- 1 tbsp mustard
- 2 tbsp grated parmesan
For the garnish:
- fresh, finely chopped parsley
- First, spread a large piece of clear plastic food wrap over a chopping board and place the chicken breast on top of it. Fold the wrap once over the meat and then hit it with a meat tenderizer or a rolling pin until it's thin. Then season the meat with salt and pepper.
- Next come the layers that will make up the filling: lay four slices of cheese on the chicken, then the cooked ham and finally the last four slices of cheese.
- Starting at one of the long sides of the meat, roll the whole thing up, keeping it tight with the help of the food wrap. When you twist the ends of the wrap closed, left and right, the chicken should look like a large boiled sweet. Refrigerate the whole thing for 30 minutes.
- Remove the food wrap in order to add the coating. First coat the roll thoroughly in flour, then in egg and finally in breadcrumbs. Then fry the Cordon Bleu with plenty of oil in a nonstick pan, until the breadcrumbs are golden brown.
- Now it's time to make the béchamel sauce: first, melt the butter in a pan and sweat the garlic in it for a short time. Next, use a whisk to stir in the flour and then the milk before seasoning the sauce with salt and pepper. Before you let it simmer together until it's done, add the mustard and parmesan and mix them in thoroughly.
- To serve, cut the Cordon Bleu in slices and decorate it with the sauce. You can also sprinkle the parsley on it as a garnish.
With this variation of a favorite dish on your dining table, you'll show that not only can you magic up a main course, but that you don't have to leave out the creativity just because you're making a classic. Enjoy!