Recipe Of The Week | Chicken Cordon Bleu With Prosciutto

With the weekend approaching, all cooking readers are asking themselves the eternal question: What are we eating? To inspire you, La Presse proposes a recipe that will make your mouth water.

Contents

Published at 11:00 am.

Ingredients for schnitzel

4 chicken cutlets less than 1 cm thick
4 slices prosciutto (you can also use another type of ham)
4 slices of your favorite cheese (cheddar, emmental, gruyere, mozzarella, havarti or provolone)
An egg
1/3 cup white flour

Ingredients for breadcrumbs

1/2 cup panko breadcrumbs
1/2 tsp. Teaspoon of herbs de Provence or dried oregano
1/4 tsp. teaspoon of onion powder
1/2 tsp. teaspoon of paprika
1/4 tsp. teaspoon of salt
A pinch of pepper

material

A baking tray
parchment paper
Wooden sticks (toothpicks or skewers)
A fork
Three small bowls
Measuring cups and spoons

Preparation

Ask your parents to preheat the oven to 350° and place the rack in the middle of the oven. Cover the baking sheet with baking paper.

Place your chicken cutlets on parchment paper and cover each with a slice of ham and then a slice of cheese. Roll them up and secure them with a wooden stick.

Put the flour in a first bowl. Crack an egg into a second bowl and beat with a fork so that the egg white and yolk are well mixed. In the remaining bowl, combine the breadcrumb ingredients.

Now you can dip your chicken rolls into the filling in this order: flour, egg, and breadcrumbs. Gradually place on the baking tray.

Bake your rolls for about 30 minutes or until the chicken is cooked inside (it should be completely white) and the filling is lightly browned. Before serving, remove the wooden sticks and cut each roll into small rounds to make them more fancy.

note

As a side dish, you can serve a spinach salad or other vegetables, drizzled with your favorite vinaigrette.

trick

If you can’t find chicken cutlets in the store, you can also choose boneless chicken breasts (this is also cheaper) and ask your parents to cut them lengthwise in two or three halves. The schnitzels should be a maximum of one centimeter thick. If this is not the case or they are uneven, you can flatten them with a rolling pin.

Psitt!

Raw chicken can contain harmful bacteria. Do not reuse the board used to prepare the chicken and wash your hands thoroughly with soap after handling the meat.

Published in La Presse+ on February 20, 2017.