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
- total
- Medium
- level
- 5
- (1)
11 min prep · 10 min cook
What you will need
-
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.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment
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Cut the potatoes. Peel the potatoes and cut them into smaller pieces.
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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).
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Prepare the breadcrumbs. Blend the roll with an immersion blender into fine breadcrumbs.
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Slice the mozzarella. Slice the mozzarella.
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Prepare the chicken. Cut the chicken breasts lengthwise and pound them with a mallet into a thinner cutlet.
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Fill the meat. Season the meat with salt and pepper and fill it with ham and mozzarella.
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Coat the meat. Coat in flour, then in egg, and finally in breadcrumbs.
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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.
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Serve. Serve with boiled potatoes
Ratings and comments
-
David
Na jídelníček super!!!
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