CHICKEN CORDON BLEU

By á-167718

Ingredients

• 6 boneless/skinless breast
• 6 slices of thinly sliced deli ham
• 6 slices of thinly sliced swiss cheese
• 3 c of panko crumbs
• 1 c of flour
• 4 large eggs beaten
• 2 tsp. of lemon juice
• 3 tsp. paprika
• salt and pepper to taste
• 1 tsp. ground sage
• 2 T Dijon mustard
• 1/4 c chicken stock
• 1/2 c dry white wine
• 1 c heavy cream
• 1 T butter
• oil for frying

Preparation

Step 1

. Butterfly chicken and pound it flat, place one piece each of ham and cheese onto the chicken and fold chicken over the ham and cheese to form a packet, seal with toothpick

. Beat the eggs and lemon juice together and pour into a bowl big enough to dip the chicken in, next season the flour with salt and pepper, next season the panko crumbs with salt, pepper and paprika (for color)

. Dredge chicken in the flour first, then the egg and last the panko, fry until golden brown, remove from the hot oil and finish cooking in a casserole dish of baking sheet pan for another 10 minutes at 350 degrees to ensure doneness

. For the sauce ( I recommend serving on the side)discard frying oil and deglaze pan with the wine and chicken stock, reduce liquid by half, stir in cream and the mustard, season with the ground sage and salt and pepper to taste, finish the sauce stirring in the butter of the heat

I recommend trying a spicy mustard for a brighter flavor, go easy with it