Cordon Bleu Home-Made, a Delicious and Nutritious Second Dish
Today we prepare homemade cordon bleu together, a delicious and nutritious second dish, perfect to make for dinner with children or friends, amaze everyone by preparing at home these cordon blue, as good as the packaged ones. An easy recipe to make, prepared with a few simple ingredients, ideal for everyone in the family, even for those who are intolerant because they are lactose-free, ideal for those who are allergic to nickel and made in the version with or without gluten. If you make these stuffed chicken cutlets for people with celiac disease, my recommendation is to use only certified gluten-free products, which have the appropriate ear crossed on the package. Now let's see together how to prepare homemade cordon bleu!
for 4 people
The difficulty of the recipe: EASY
Preparation time: 20 min
Cooking time: 40 min
Ready in: 1h
FOR THE BASE
- 650 gr of chicken breast
- 30 gr of grated cheese (lactose-free for those who are intolerant)
- 60 ml of milk (lactose-free for those who are intolerant)
- 20 gr of potato starch
- Breadcrumbs to taste (gluten-free for those with celiac disease) about 4 tbsp
- Salt to taste.
FOR THE STUFFING
- 4 slices of raw ham
- 4 slices of enamel cheese (lactose-free for those who are intolerant)
- 2 eggs
- Rice flour to taste
- Breadcrumbs to taste (gluten-free for those with celiac disease)
- Extra virgin olive oil to taste
Preparation of Cordon Bleu
To prepare the cordon bleu the first thing to do is cut the chicken breast into coarse pieces and put it in a kitchen mixer. Now turn on the mixer and blend the chicken.
Then add the milk, the grated cheese, the potato starch, the salt and continue to blend.
Pour the mixture into a bowl and add a few tablespoons of breadcrumbs. Mix all the ingredients with your hands until you get a soft and sticky mixture.
Take a 10 cm pasta dish, put a layer of chicken on the base and level with your hands. Place a slice of ham and an enamel in the centre of the chicken layer and close the cutlet with another layer of chicken. My advice is to wet your hands to shape the cutlet.
Remove the cordon bleu from the pasta bowl and with your hands give the classic shape of the cordon blue, closing the edges well. Keep doing this until you finish all the dough, you will get 4 large cordon bleu.
Now bread the stuffed cutlets passing them first of the rice flour, then in the beaten eggs and finally in the breadcrumbs.
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