Cordon Bleu has been a part of fine dining for hundreds of years, dating back to 1578 and the Chevaliers du Saint Esprit, a 1578 AD elite group of French knights known for their extravagant and luxurious banquets, known as “cordon bleu” (blue ribbon) dinners.
Flatten chicken steaks with meat tenderizing hammer. Wrap a slice of ham around a piece of cheese about 5 cm long and 0.5 cm wide and then wrap the chicken steak around the ham and cheese.
Dip the steaks in flour, then in the egg wash (the beaten egg in 100 ml milk) and then in finely crushed bread crumbs. Brown in hot oil about 4 minutes a side.
Finish the chicken cordon bleu in the microwave on medium for around one minute to ensure the cheese has melted.
Serve with chunky cut chips and garden peas.
|Chicken breast fillets||4|
|Swiss cheese||50 gm|
|Bread crumbs||2 cups|
|Cream of chicken soup||100 ml|
|All-purpose whipping cream||500 ml|
|Mix together and stir constantly over stove on low heat. When sauce is hot, pour into dish to be served over the chicken cordon bleu.|