Tatay and Mameh celebrated their 26th wedding anniversary last Monday and one of our viands was my favorite schnitzel dish which was named Cordon Bleu (French term for Blue Ribbon).
This dish was commonly served at weddings, hoping that it's not just me who noticed that. Okay, enough with my nonsense blabs.
LET'S JUST GET STARTED!
Yield: 8 conrdon bleu rolls
- 3 chicken breasts
- 1-2 eggs
- 4 pieces ham
- cheddar cheese
- 1/2 cup of all purpose flour
- a pkg of Japanese style bread crumbs
1. With the use of a very sharp knife, debone chicken breasts. Other prefers pounding the meat but since I've got a limited chicken breast to feed six persons, I patiently sliced each breasts so thinly. The reason why I came up with eight rolls. ^_^
Season with salt and pepper or with your favorite spices and seasoning. Set aside.
2. Cut cheese into julienne strips and ham into half. It is better to use cheddar cheese if you're going to fry (not to bake) your rolls, you don't want to eat a chicken ham roll, aren't you? Easy melt cheese drips off when soaked in hot cooking oil.
3. Roll a slice of ham over cheese then fold into chicken slices. Tuck, roll and press to seal. You can use a toothpick to secure the folds.* Repeat until everything's done.
*I, personally, don't use toothpicks, my slices were thin, it'll fall generously into their perspective form.
Tada! Done with the tough part! :)
4. Prepare three (3) separate bowls for coatings. Always keep in mind the word FEB (Flour, Egg, Bread Crumbs). Coat rolls with flour, dip in beaten eggs then roll in crumbs. I recommend using Japanese style breadcrumbs than whole wheat breadcrumbs cause tiny crumbs burn fast than large chunks. You dig?
5. Deep fry on medium heat using a heavy base sauce pan.
6. Let cool for 3 minutes or so, then slice diagonally. Serve with your favorite sauce. A combination of mayonnaise and ketchup will do, mayonnaise and mustard, sourcream and a pince of salt, or your personal preference. :)
Yum yum! Enjoy guys! ^_^