Crispy Club Chicken Cordon Bleu with Tomato Picatta Sauce

Chicken Cordon Bleu

Crispy Club Chicken Cordon Bleu with Tomato Picatta Sauce is a popular American food made of breaded boneless chicken meat and ground around pork (such as ham or prosciutto) and cheese bread (such as mozzarella, or bleu cheese) and then grilled or fried. Origins of the original Cordon Bleu as Schnitzel filled with cheese in Switzerland, probably around the 1940s. First is this variant in a cookbook from 1949. Chicken Cordon Bleu is a relatively new American creation, drawing techniques from both Chicken Kyiv and resembling meat dishes to produce bread flour. In Europe, you don't get Cordon Bleu with chicken now, either with pork or beef. The earliest reference to "Crispy Club Chicken Cordon Bleu with Tomato Picatta Sauce " in The New York Times is the date for 1967, while the same veal recipe was found in 1955. The French term Cordon Bleu is the same as "Blue Ribbon". with the same name.

Material :

• 4 fillet chicken breasts
• 4 pieces of Swiss cheese or Provolone cheese (can be replaced with cheddar cheese)
• 4 slices (thin) smoked meat (can be turkey, beef or ham)
• 1 cup flour
• 1 egg, beaten add 1 tablespoon water
• 1 cup Italian bread flour or Italian breadcrumbs
• 4 tablespoons of butter
• Salt
• White pepper
• The oil for frying

Crispy Club Chicken Cordon Bleu with Tomato Picatta Sauce 
For Crispy Club Chicken Cordon Bleu sauce, we can try Tomato Picatta Sauce :

• 1/2 cup of chicken stock
• 1/2 teaspoon;
• salt,
• ground pepper,
• dried oregano,
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon lemon juice,
• 1/2 teaspoon of capers seeds,
• 1 tablespoon of tomatoes

How to make :
Put it in a small saucepan,, 1 cup heavy cream, 1/2 teaspoon; salt, ground pepper, dried oregano, 1/2 teaspoon of garlic powder, 1/2 teaspoon of lemon juice, 1/2 teaspoon of capers seeds, 1 tablespoon of diced tomatoes. Heat over low heat, stirring until the sauce thickens and is cooked.

Preparations for making Crispy Club Chicken Cordon Bleu:

1. Sprinkle chicken breast with salt, pepper, garlic powder, and onion powder, stirring evenly.
2. On a cutting board, place the chicken breast between two pieces of plastic wrap and a pound to 1 cm thick with a meat hammer, mill or heavy frying pan.
3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then one layer of Swiss cheese, and one more layer of ham. Roll the chicken evenly and place it in a new plastic wrapper.
4. Wrap the chicken in a tight plastic wrap and use the extra plastic on the side to twist, tighten the chicken cordon bleu roll while you work. Tie excess plastic. Repeat with the remaining ingredients, then chill the roll in the refrigerator for 30 minutes.
5. Meanwhile, heat the pan on the high side with 2 inches (5 cm) of oil to 325 ° F (170 ° C).
6. After the rolls have been prepared, prepare 2 large, wide plates with flour, beaten eggs, and breadcrumbs. Dredge the chicken first in flour, then the eggs, and then breadcrumbs.
7. Place the breaded chicken cordon bleu into the oil and cook for about 5 minutes per side, or until the outside is golden brown. If good color is achieved and the center of the chicken still does not reach 165 ° F (75 ° C), place the Crispy Club Chicken Cordon Bleu on a wire rack mounted on a baking sheet and finish the chicken in the oven at 325 ° F (170 ° C) C) until the temperature is reached.
8. Meanwhile, prepare the sauce. In a 1 ½ liter pan over medium heat, melt the butter and cook the garlic until soft. Add flour and stir for 1 minute.
9. Add milk and stir until completely combined with the roux and no lumps remain. Continue to shake until the mixture boils and thickens.
10. Add mustard, Parmesan cheese, salt, and pepper, then stir until smooth. Remove the pan from the heat.
11. Slice the chicken and serve with Tomato Picatta Sauce or Dijon sauce

Enjoy your eating, do not forget to share a comment below!

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