Cordon Bleu with Ham and Cheese

Steps

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  1. Of the products listed in the recipe, we got three rolls. Ham can be used absolutely any, as well as cheese. Rinse fillets in cool water. With a sharp knife, cut off along first one slice, and then the second. We should have three thin pieces of chicken flesh.
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  2. On a cutting board lay out a piece of food film. From above put one of the chicken slices. Cover with another piece of film. First, beat off with the hammer on one side through the film, then turn it over and over the tape from the second side. This way proceed with the rest of the chicken slices.
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  3. Put a thinly sliced​ (almost transparent) slice of ham on the broken off piece of fillet (without having forgotten to remove the top film).
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  4. Put a thin slice of cheese on top.
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  5. Helping yourself with the bottom film, roll up the blank-roll.
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  6. Prepare the ingredients for breading. Vigorously shake the eggs with a whisk. Salt the egg mixture. Add pepper. Each roll is processed first in flour, then immersed in egg mass, finish by rolling in breadcrumbs.
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  7. Lubricate the bottom of your favorite refractory mold with oil. Lay out the prepared three blank rolls. On each top put a small (about 5 g) piece of butter. Bake in the oven. For an optimum degree of readiness, it will take 20 minutes (heating 180 degrees).
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  8. Lay out golden, very hot Cordon Blue on a plate for serving. Start tasting.