Cordon Bleu
Ingredients
2 eggs
Two Tbsp of milk
A Tbsp of coarse mustard
Salt and fresh black pepper
Half a cup of coarse crushed rusk
Half a cup of fine ground rusk
Half a cup of flour
4 chicken pieces
4 delicious slices of Swiss cheese (thick cut)
4 chicken luncheon slices
Toothpicks
Two Tbsp of milk
A Tbsp of coarse mustard
Salt and fresh black pepper
Half a cup of coarse crushed rusk
Half a cup of fine ground rusk
Half a cup of flour
4 chicken pieces
4 delicious slices of Swiss cheese (thick cut)
4 chicken luncheon slices
Toothpicks
The steps
Preheat the oven to a temperature of 400 degrees, or your highest degree.
Whisk eggs, milk and mustard together in a deep dish, then add salt and black pepper to it.
In another wide dish, put the soft rusk and the coarse and flour rusk and mix well.
Gently cut the chicken pieces into thin slices, then put salt and black pepper on top.
Put the Swiss cheese slice on the chicken slice, then add the chicken luncheon slice.
Roll the chicken slices and include the luncheon and Swiss cheese, then seal them with a toothpicks.
Repeat the previous steps in all slides.
Put the chicken pieces after wrapping and closing them with toothpicks in the eggs after beating and put salt and black pepper, then put it in the mixture of flour and rusk, then put it in the eggs again, and once again in the mixture of flour and rusk.
Bring a tray with chicken strips, then put it in the oven, and as soon as it enters the oven, cool down the heat a little.
Leave it for 20 minutes, or until it is completely tender.
Once the chicken comes out of the oven, cut one piece in half, and the delicious melting cheese will appear, giving a very delicious look to the eaters.
Whisk eggs, milk and mustard together in a deep dish, then add salt and black pepper to it.
In another wide dish, put the soft rusk and the coarse and flour rusk and mix well.
Gently cut the chicken pieces into thin slices, then put salt and black pepper on top.
Put the Swiss cheese slice on the chicken slice, then add the chicken luncheon slice.
Roll the chicken slices and include the luncheon and Swiss cheese, then seal them with a toothpicks.
Repeat the previous steps in all slides.
Put the chicken pieces after wrapping and closing them with toothpicks in the eggs after beating and put salt and black pepper, then put it in the mixture of flour and rusk, then put it in the eggs again, and once again in the mixture of flour and rusk.
Bring a tray with chicken strips, then put it in the oven, and as soon as it enters the oven, cool down the heat a little.
Leave it for 20 minutes, or until it is completely tender.
Once the chicken comes out of the oven, cut one piece in half, and the delicious melting cheese will appear, giving a very delicious look to the eaters.
The Best Quality
EDAM Recipes
Natural Environment
12
Feb
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