Ingredients
4 slices smoked Turkey ham
4 slices Emmentale cheese
1 cup flour
2 eggs, beaten
2 cups breadcrumbs
Oil for deep frying
For white Sauce
2 tablespoons butter
1 tablespoon flour
1 cup heavy cream
Salt and white pepper
1 tablespoon parsley, chopped + more for garnishing
4 slices Emmentale cheese
1 cup flour
2 eggs, beaten
2 cups breadcrumbs
Oil for deep frying
For white Sauce
2 tablespoons butter
1 tablespoon flour
1 cup heavy cream
Salt and white pepper
1 tablespoon parsley, chopped + more for garnishing
Method
For Chicken
- Butterfly chicken breasts using a sharp knife, season with salt and pepper.
- On one side of the butterflied breast, layer a turkey slice followed by a cheese slice. Fold the other side over the filling, pressing edges to seal.
- Repeat with the rest of chicken breasts.
- Dredge stuffed breasts in flour, coat with eggs, then with breadcrumbs.
- Preheat oven to 180 Degrees Celsius.
- Pan-fry chicken until golden from both sides.
- Drain on a paper towel.
- Arrange on a baking tray and cook in the oven for 15 minutes or until fully cooked.
For the White sauce
- Melt butter in a saucepan over medium heat, stir in flour and cream. Whisk constantly to avoid lumps formation.
- Bring to a boil, reduce heat and simmer until thickened.
- Remove from heat and stir in parsley.
- Serve chicken Cordon Bleu with the sauce and garnish with chopped parsley.
- Butterfly chicken breasts using a sharp knife, season with salt and pepper.
- On one side of the butterflied breast, layer a turkey slice followed by a cheese slice. Fold the other side over the filling, pressing edges to seal.
- Repeat with the rest of chicken breasts.
- Dredge stuffed breasts in flour, coat with eggs, then with breadcrumbs.
- Preheat oven to 180 Degrees Celsius.
- Pan-fry chicken until golden from both sides.
- Drain on a paper towel.
- Arrange on a baking tray and cook in the oven for 15 minutes or until fully cooked.
For the White sauce
- Melt butter in a saucepan over medium heat, stir in flour and cream. Whisk constantly to avoid lumps formation.
- Bring to a boil, reduce heat and simmer until thickened.
- Remove from heat and stir in parsley.
- Serve chicken Cordon Bleu with the sauce and garnish with chopped parsley.
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