Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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To bread the chicken
How it's done
Whisk the mustard, balsamic and oil in a bowl, season. Add the cucumber, radish and basil, mix.
Slit the side of the chicken breasts but do not cut all the way through, open them out, pound relatively flat using the base of a pan, season both sides. Place a slice of cured ham on one half of the chicken breast. Mix the cream cheese and basil, spread on top of the ham, add the cheese and top with another slice of cured ham. Fold the empty half of the chicken breast over the cured ham, press down well, seal with toothpicks if necessary.
To bread the chicken
Empty the flour into a shallow dish. Beat the eggs in a deep dish, mix the breadcrumbs and lemon zest in a shallow dish. Coat the cordon bleu in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Heat 2 tbsp of clarified butter in a frying pan. Reduce the heat, fry 2 cordon bleus over a medium heat for approx. 6 mins. on each side until golden brown, keep warm. Fry the remaining chicken cordon bleus in the same way. Serve with the cucumber salad.
|Serve with:||Baked or roast potatoes.|
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