Giant Chicken Cordon Bleu
This giant cordon bleu is not for those with a small appetite and definitely not a dish for one person — unless you eat nothing else for the rest of the week.
Equipment
- Casserole Dish
- Plastic Food Wrap
- Meat Mallet
Ingredients
- 9 lbs chicken breast
- 17.5 oz cheese slices
- 17.5 oz cooked ham
- 17.5 oz flour
- 8 beaten eggs
- 2 lbs bread crumbs
- oil for frying
- salt and pepper
Instructions
- Place the chicken breasts between plastic food wrap and hit them with a meat mallet to form large, thin chicken escalopes.
- Line two equal-sized rectangular casserole dishes with plastic food wrap. Place two escalopes on the bottom of each casserole dish, and season them with salt and pepper. Cover the chicken with a layer of cheese and cooked ham. Fold the protruding edges of the escalopes over the cheese and ham. Proceed by stacking up the ingredients in the same order, until you have used them up. However, when you get to the last layer, you only cover the filling with more chicken escalopes in one of the two dishes.
- Now overturn one of the casserole dishes on top of the other. Use the plastic food wrap to help remove the casserole dishes, then wrap both halves of the cordon bleu together in the food wrap. Freeze the meat for two hours.
- Roll the meat all over in the flour, then the egg, and finally the bread crumbs, until it's completely covered. You can repeat the steps as necessary.
- Fry the cordon bleu on all sides until the bread crumbs are golden brown. Finally, bake it for 60 minutes at 280°F.
- Serve the cordon bleu in thin slices. As a side dish, you can throw together a colorful salad.