So a little bit of a recipe for chicken breast stuffed with ham and cheese, wrapped in triple coating and fried until golden brown. Originally, this recipe was made exclusively with veal.

Ingredients:

4 pcs larger breast fillets/td>4 pcs ham slices 4 pcs hard cheese slices 2 pcs of egg ground red pepper smooth flour breadcrumbs/td> salt frying oil

Procedure:

1. Tenderize the breast fillets, season with salt and pepper
2. Fold the slices over and secure the sides with toothpicks, or you can tap the edges slightly to join them together
4. Coat the cutlets on both sides in flour, a lightly salted, beaten egg and coat in breadcrumbs
5. Slowly fry the Gordon Blue in hot oil for about 8 minutes on each side, or preferably in a deep fryer.

Note:

This recipe is originally from France and its exact name is Cordon Bleu, after the French order and school of cooking three centuries younger. Members of the L’Ordre des Chevaliers du Saint Esprit wore a cross on a blue ribbon (le cordon bleu). They called themselves “les cordon bleus” and met at lavish banquets, also metaphorically referred to as cordon bleu. It was the French Revolution that brought an end to the order and the feasting, but the symbol has been permanently adopted as a sign of high quality.