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Schnitzel Cordon Bleu
Chicken, Ham & Cheese Schnitzel
4 butterfly chicken breasts
Salt & black pepper to taste
6 TBS flour
2 eggs
1 TBS milk or buttermilk
1/2 TBS canola oil (for frying; use more if necessary)
8 TBS Japanese-style breadcrumbs (Panko)
4 slices ham
4 slices Swiss cheese
Canola oil (for frying)
4 lemon slices (for garnish)
Fresh parsley, chopped (for garnish)
Pat chicken dry with paper towels. Open butterfly chicken breasts on a flat surface; cover with plastic wrap. Tenderize chicken on both sides with a meat mallet until chicken is very thin. Sprinkle salt and black pepper to taste on chicken. Add the flour to one bowl; whisk eggs with milk or buttermilk and 1/2 tablespoon canola oil in a second bowl; and add breadcrumbs to a third bowl. Wrap one slice of ham around a slice of Swiss cheese and place in the center of a chicken breast. Close with other side of the butterfly section; secure open ends with toothpicks. Repeat process with remaining chicken breasts, ham and Swiss cheese.
Coat prepared chicken breasts with the flour on both sides; shake off excess. Dip into the egg mixture, turning chicken to cover both sides. Last, place the chicken breasts into bowl of breadcrumbs to coat; shake off excess.
Heat canola oil on medium-high in a large, heavy skillet; oil should be about halfway up the sides of the skillet. When oil is hot, reduce heat to medium. Fry coated chicken breasts until golden brown, turning once. Do not cover skillet. When fully cooked, transfer breasts to a serving platter; garnish with lemon slices and parsley. Recipe makes four servings.
History Note: Cordon Bleu as a schnitzel filled with cheese is Swiss in origin; the dish was first mentioned in a cookbook published in 1949. The dish is now also common in Bavaria.
*Schnitzel Cordon Bleu image (C) Rainer Zenz (2006). Used under the terms of the GNU General Public License as published by the Free Software Foundation.
Related Link:
Food Fare Culinary Collection: Swiss Chuchicha
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