Master chef
Utensils
Apron
Fork
Frying pan
Paring knife
Peeler
Plate
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Plastic bag
Toothpick
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Slit the side of the chicken breasts but do not cut all the way through, open them out, pound relatively flat between a plastic bag using the base of a pan or a meat tenderizer, season both sides.
Cordon bleu
Peel the carrot, shave strips from the carrotusing a peeler and place on top of the chicken breasts. Fold one slice of ham for each, place on top of the carrot.
Place the cheese on top of the ham. Top each one with approx. 1 tbsp of sweetcorn, seal with toothpicks.
Crumb coating
Empty the flour and breadcrumbs into two shallow dishes. Beat the eggs in a deep dish.Toss the chicken breasts in the flour one after the other, shake off the excess, dip in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
To fry
Heat 3 tbsp of clarified butter in two frying pans. Reduce the heat, fry the cordon bleus over a medium heat for approx. 8 mins. on each side until golden brown, plate up.
| Serve with: | Cucumber salad and lemon wedges |
|---|
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