Chicken Cordon Bleu
Ingredients
- 3 pounds Chicken Cutlet (about 8 slices thin cut)
- 4 Eggs (room temperature)
- 2 cups Seasoned Breadcrumbs ((I use 4C))
- 8 Slices Rosemary Ham
- 1/3 pound Provolone Cheese (hard & sharp)
- 1/2 cup Romano Cheese (grated (I use Locatelli))
- 1/2 cup Chicken Stock
- Raw Thick Spaghetti ((used for toothpicks))
- Extra Virgin Olive Oil plus 4 T butter (- substitutions (avocado oil - no butter))
Instructions
- Rinse chicken and pat dry
- Pound chicken cutlets until about ⅛" – put aside
- In a separate bowl - add eggs and mix well
- In a separate bowl - place breadcrumbs
- Dip chicken into egg mixture then breadcrumbs
- Lay flat on protected surface
- Lay one slice Rosemary ham on top each chicken
- Cut hard provolone into 2 inch long slices about ½ inch thick (or can use sharp provolone slices)
- Lay 2 hard cheeses across chicken - one on each side leaving a space in the middle (or lay one slice on top of Ham)
- Roll up using spaghetti sticks as toothpicks to hold together
- Heat oil up in medium high pan
- When oil is hot – lay chicken rolls in pan leaving about an inch in between
- Turn to crisp all sides
- Add Chicken stock to cover bottom of pan
- Lower heat to medium and cover