When I was in high school, I was inspired to make cordon bleu. Escaped filling, pink chicken, an epic fail.
I never ventured near the thing again until yesterday, after deciding my deadly cordon bleu trial of past was probably long enough ago for me to safely try it again.
It’s not hard to find a cordon bleu recipe online but after yesterday’s success, it’s become one of the few things I’ve made so far that I am confident enough to replicate without searching up a recipe. The one that I did end up following came from allrecipes.com: http://allrecipes.com/recipe/chicken-cordon-bleu-i/
Instead of using bread crumbs though, I adopted my little alternative from when I made crispy oven baked chicken wings and used crushed cornflakes instead. I had some egg white left over from a chilli lime aioli I was making (which turned out more like a honey mustard mayo, but more on that in a later post), and so after I had rolled up everything in the chicken and skewered it together, I rolled the meaty package in some flour, then in the egg whites and then in the cornflakes.
I also used mozzarella instead of Swiss, only because I had mozzarella already and didn’t want to waste it. Instead of ham, I used bacon.
To accompany the chicken, I also roasted some potatoes and my favourite type of sausage, chorizo. I did intend on making a gravy with some chicken stock but I ran out of time and thought it would be fine without a sauce, which it was.
It was sometime before placing the chicken in the oven that I realised a huge mistake I had made in my first cordon bleu attempt: I had tried to cook it on the frying pan. How embarrassing!
At the same time, I was making a spaghetti frutti di mare for my parents, which also turned out amazing thanks to a fantastic recipe. I did take some photos but none turned out good enough to post up, however DO check out the recipe and try it out – you will not regret it if you’re a seafood lover. Just a quick note: I didn’t use clam or fish stock as the recipe called for. I had some chicken stock already so I just used that (cue heavy intake of breath from food snobs everywhere). I didn’t have actual clams either – the seafood I used were mussels, squid and prawns. It was really, incredibly easy to make as well; definitely another keeper, hurray!