Cordon Bleu with Entremont Emmental cheese
- 4 bug chicken breasts
- 4 slices of ham
- 16 generous slices of Entremont Emmental Caractère cheese
- 2 eggs
- Salt and pepper
- Butter for cooking
- Young shoots
Place the chicken breast between two sheets of cling film and flatten them with a rolling pin. Once flat, remove the cling film. On half of the escalope place a slice of ham then 4 generous slices of Entremont Emmental Caractère cheese.
Fold the escalopes over to form a rounded shape (if need be use toothpicks to keep them closed).
Prepare three containers : one for flour, one for the beaten egg, and one for breadcrumbs. Dip the cordon bleu in the flour, then the beaten egg, and then the breadcrumbs.
For optimum browning, dip them into the beaten egg and breadcrumbs a second time.
In a non-stick frying pan, melt some butter and fry the cordon bleus over a low heat for 5 minutes on each side.
Then bake in a preheated oven for 10 minutes at 180°C.
This will ensure that the meat is cooked through and the cheese completely melted without burning the breadcrumbs.
Immediately serve the cordon bleus with a side salad.
Photo credit : Stéphanie Iguna (@LaFoodFactory)