طرز تهیه کوردون بلو در خانه (آموزش گام به گام پخت کوردون بلو)

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal is made of veal wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked.[1] For chicken cordon bleu, chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.

Ingredients

BREADCRUMBS
Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray
CHICKEN
2 small chicken breasts, around 6-7oz/180-210g each
Salt and pepper
4 slices swiss cheese (Note 1)
4 to 6 slices of ham, about 2.5oz/75g (Note 2)
METHOD 1: SUPER EASY
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
METHOD 2: QUICK DREDGE
1 egg
2 tsp plain flour
DIJON CREAM SAUCE (MAKES 1 CUP)
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
SUPER EASY METHOD
Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
QUICK DREDGE METHOD
Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
BAKING
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
DIJON CREAM SAUCE
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, add salt and pepper to taste. Serve with chicken.