Monday, March 26, 2012

Chicken Cordon Bleu with White Pimento Sauce

Chicken Cordon Bleu is a favorite dish, but many people find it intimidating. But it's really not, just a little time consuming, but the end result is well worth it! I have been making this version of the classic since 1986. I have served it at home, in the restaurant and for 100's of weddings over the years ! You can make the chicken ahead of time and pop into the freezer before browning and baking for a time saver!

4 large boneless skinless chicken breasts
4 slices thin smoked ham
6 slices thin swiss cheese
bread crumbs
4 large eggs, beaten
splash of milk
parsley flakes

Place chicken breasts between 2 pieces of saran wrap. Pound with meat mallet, working from the center out til very thin, about 1/8". Place 1 piece of ham and one piece of cheese on each breast cutlet. Roll chicken in jelly roll fashion, tucking in sides and securing with toothpicks. Dredge in flour. Mix eggs and milk. Mix bread crumbs and parsley. Dip each cutlet in egg mixture and coat with bread crumbs. make sure to cover all of cutlet. Dip back in egg mixture and crumb mixture. At this point, you can put on a baking sheet and freeze. When frozen, put in zip lock bags. If you want to prepare immediately, refrigerate the chicken for at least 6 hours. TO PREPARE: heat oil in deep fryer. Fry each cutlet until just very golden brown. Put on baking sheet and remove toothpicks very carefully. Bake at 350* for 45 minutes. Serve with White Pimento Sauce: 4T Crisco, 6 T flour., 4 chicken bullion cubes, 1 1/2 cups half and half, paprika, and i large jar of chopped pimiento. Melt crisco and stir in flour, and bouillon cubes. Cook for 2 minutes. Slowly add half and half. Whisk until thick. Add drained chopped pimiento. Cook for 1 more minute.

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