for 4 person

Salad

1 tsp	mustard
2 tbsp	white balsamic vinegar
4 tbsp	olive oil
¼ tsp	salt
a little	pepper
400 g	cucumbers, very thinly sliced
1 bunch	radish, very thinly sliced
½ bunch	basil, leaves torn off

Cordon bleu

4	chicken breasts (each approx. 150 g)
½ tsp	salt
¼ tsp	pepper
8 slice	cured ham
150 g	cream cheese, plain
2 tbsp	basil, finely chopped
120 g	Gruyère, thinly sliced

To bread the chicken

3 tbsp	white flour
2	eggs
100 g	breadcrumbs
1	organic lemon, use grated zest

To fry

4 tbsp

clarified butter

How it's done

Salad

Whisk the mustard, balsamic and oil in a bowl, season. Add the cucumber, radish and basil, mix.

Cordon bleu

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.

To fry

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.

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