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Chicken Cordon Bleu With Potatoes

By chef Leonhard Wenzel

Chicken breast stuffed with ham and cheese, breaded and fried until golden brown. A hearty lunch like from a home kitchen.

21 min
Medium
5

11 min prep · 10 min cook

Chicken Cordon Bleu With Potatoes
736 kcal · per serving
Protein 62g Carbs 62g Fat 24g
Ingredients

What you will need

7 items · serves 1
  • Chicken Breast 1 pcs
  • Potatoes 200 g
  • Ham 1 slice
  • Mozzarella 0.5 pcs
  • Bread Roll 1 pcs
  • Eggs 1 pcs
  • Plain Flour 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

10 steps · 10 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗✨

  2. Cut the potatoes. Peel the potatoes and cut them into smaller pieces.

  3. Boil the potatoes. Boil the potatoes in salted water over medium heat for about 15 minutes, until tender (depending on the size of the pieces).

  4. Prepare the breadcrumbs. Blend the roll with an immersion blender into fine breadcrumbs.

  5. Slice the mozzarella. Slice the mozzarella.

  6. Prepare the chicken. Cut the chicken breasts lengthwise and pound them with a mallet into a thinner cutlet.

  7. Fill the meat. Season the meat with salt and pepper and fill it with ham and mozzarella.

  8. Coat the meat. Coat in flour, then in egg, and finally in breadcrumbs.

  9. Fry the meat. Fry in a pan in hot oil over medium heat until golden brown, about 4 minutes on each side, then, if necessary, finish briefly in the oven for about 5 minutes to ensure the meat is cooked through.

  10. Serve. Serve with boiled potatoes 🍽️✨

Community

Ratings and comments

5.0 1 review
Add a review

  • David

    Na jídelníček super!!!

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