Cordon Bleu au poulet


  • 1 chicken breast
  • 1 slice of ham
  • 1 slice of parmesan or cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

To make a pan;

  • 1 egg
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of flour

Chicken breast is slightly thinned to lengthen.

A scar is made by cutting it slightly (not separating) from the middle of the cross with a knife.

Sprinkle salt and pepper on it.

A half-size piece of ham is placed on top of it, one cm from the inside.

A slightly smaller slice of parmesan or cheddar cheese is placed on top of it.

Eggs are brushed around the edges and half is covered over the other half.

It is carefully breaded by dipping it first in flour, then in egg, then in breadcrumbs.

The shape is corrected.

When it will be served, it is cooked in pink color on both sides by the poelle method, taking care not to deform or open. Butter is poured over it. Served with lemon slice and garnishes.

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