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I made these this past weekend, and they were very, very good.
The only changes I made were to smear some Dijon mustard onto the chicken breast before laying on the Swiss cheese and ham, then dredged them in flour before dipping into the egg and the bread crumbs.
The Dijon is just something I have always added for the extra little touch of flavor, and I find that the flour helps the crumbs to adhere to the chicken better.
Thanks for sharing, they were truly delicious!
 Chicken Cordon Bleu Schnitzel Style is among my family's all time TOP TEN FAVS! |
 Place 2 chicken cutlets in waxed paper cereal or cracker box liner bag (or other) and thin to 1/4" with mallet |
 Cut bag open. Each side should be approximately equal in size and shape and about 1/4" thick; if not, close bag and repeat pounding with mallet |
 Place sliced ham on one side of thinned chicken, cutting to shape and adding additional ham slice piece as need to cover without hanging over chicken. |
 Place Swiss cheese slices on top of ham and trim to shape as needed to cover but not hang over |
 Cover with second side of thinned chicken cutlet and cut in half to serving portions. Repeat proceedure with remaining chicken to make a total of four "sandwiches" or schnitzels |
 Holding "sandwich" firmly, dip into beaten egg to coat first side......... |
 .....then carefully turn "sandwich" over to coat second side |
 Holding securely, coat one side by pressing into crumbs...... |
 .....then carefully turn over and coat the second side in crumbs |
 Pan fry in half the olive oil, adding additional oil as more schnitzels are added to the pan |
 For a cream sauce (optional) remove excess crumbs after frying then deglaze pan with chicken broth; stir in cream and white wine, thickened with a tablespoon cornstarch. |
 Chicken Cordon Bleu - schnitzel style (with optional cream sauce) |
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I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I suppose schnitzel style offers more surface area for the yummy coating than does the traditional roulade or rolled style Cordon Bleu. Over time I have tried many crumb types for the coating but have finally settled on Japanese style bread crumbs like Panko for crispiest texture. The only garnish/seasoning I used previously was fresh lemon wedges; lately I've experimented making a cream sauce of chicken broth, white wine and cream. See Photo 12 for general sauce directions. You won't need many ingredients to make this schnitzel, but it's a tad messy and tricky to prepare so I included a tutorial of photos. I hope you'll try this "Blue Ribbon" recipe soon. It's a pleaser!
Ingredientes
- 1/2 cup olive oil
- 1 1/4 pounds thin sliced boneless skinless chicken breast (think cutlets - chicken tenders are too skinny for this)
- 5 ounces sliced ham
- 4 ounces sliced Swiss cheese
- 2 large eggs, beaten
- 1 to 2 cups Japanese style bread crumbs (like Panko)
- Lemon wedges (optional)
Direcciones
- Heat 1/4 cup of the oil in large flat skillet over medium heat. Place beaten eggs and bread crumbs in separate wide flat bowls and set aside.
- Select and pair up the chicken breast cutlets equal in size; you'll need 2 to make each schnitzel "sandwich" and depending on size, each sandwich will serve 2 people generously - four for the whole recipe.
- Place between wax paper (I recycle my cereal and cracker liner bags for this because they are so durable and will stand up to the pounding - see photos); using mallet pound to thin each to a thickness of 1/4".
- Place a slice of ham on one of the thinned chicken cutlets and on top of that a slice of Swiss cheese; trim the ham and cheese to fit the chicken cutlet shape. Top with the matching thinned chicken cutlet to form the sandwich. At this point you may need to cut the sandwich in half to serving size, so it is easier to handle, coat and cook.
- Holding each sandwich firmly, dip it into beaten eggs coating one side completely; then carefully turn it over and dip the second side in eggs, allowing excess egg to drip away.
- In like manner coat both sides with bread crumbs.
- Place into heated oil in pan and fry til golden brown on both sides, adding the additional 1/4 cup oil as needed.
- Serve with lemon wedges (optional).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 692 | |
| Calories from Fat 379 | 55% |
| Total Fat 42.83g | 54% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.03g | |
| Cholesterol 209mg | 70% |
| Sodium 875mg | 36% |
| Potassium 476mg | 14% |
| Total Carbs 31.83g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.27g | 2% |
| Protein 43.68g | 70% |
Menus and Pairings
Va Bien Con: fresh vegetables, rye bread, potatoes
Wine and Drink Pairings: white wine, German beer
Evaluaciones
05 de Marzo de 2012
These look way better than the traditional ones and can't wait to make them. They look like a explosion of flavor in every bite. will post back to let u know how they went over.1 reply
03 de Septiembre de 2012
With all those wonderful photos illustrating the recipe step by step, my mouth is watering already ! Wish all recipes on this site were as well photo-illustrated as yours.
:)
PS: I might try FROSTED FLAKES in place of panko as the crumb coating. Haha, just kidding, they're not THAT great.
31 de Marzo de 2013
This was fantastic!!! I thought putting it in the egg and bread crumbs was going to be hard but it really wasn't that bad. Just make sure your using a large plate and you have plenty of room to use both hands. I made it exactly the way it was written I just added a lemon/butter cream sauce on top. Will definitely make this again!1 replyYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
Comentarios
19 de Abril de 2013I love cordon bleu :D i make my own versions of it too, ham and cheese is the usual bit for my kid. This recipe will be another version on my list :)
04 de Septiembre de 2012Thanks Frosted Flaker for your comments. I thought the technique would need a good pictorial, as it's a little tricky. And yes, I agree that Tony the Tiger's favorite cereal wouldn't be that "Gr-r-reat" as a crumb coating!
