Chicken cordon bleu

Recipe~Finder

Cuisine: Modern Australian

Healthy options: Healthy; Nut free

Serves: 4

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Kitchen friendly view

Photography: Joshua Dasey

By Suzanne Gibbs and Lucy Nunes

Ingredients

8 kipfler potatoes
¼ cup olive oil
sea salt
4 chicken breast fillets
4 thin slices ham
4 thin slices gruyère
2 tablespoons plain flour, seasoned
2 eggs, lightly beaten
1 ½cups (105g) fresh breadcrumbs
30g butter
lemon wedges, to serve

Preparation method

1. Wash and lightly scrub potatoes. Steam over a saucepan of simmering water for 15-20 minutes, until cooked. Toss in 1 tablespoon of olive oil and sprinkle with sea salt. Set aside and keep warm.

2. Meanwhile, split chicken fillets into two thin halves by slicing through centre then flatten between two sheets of plastic wrap. Place a slice each of ham and cheese on base of each fillet and top with remaining half, pressing down firmly. Dust with seasoned flour, brushing off excess. Dip in egg and coat thoroughly with breadcrumbs.

3. Heat remaining oil and butter in a large frying pan on medium-high. Cook chicken for 3 minutes each side (adjust heat so butter does not burn), until cooked through and golden brown. Place on four heated plates, pour over butter from pan, if you like, and serve with lemon wedges. Serve with steamed potatoes.

Tip: This is a great way to cook chicken breast. The ham and cheese is what makes it cordon bleu, but you can leave out the ham if you like. The chicken may be crumbed well ahead of time, which is handy if you're cooking this for a dinner party. Just store it in the fridge until you're ready.

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