Traditional recipes

Cordon Bleu

Cordon Bleu

Cut into strips 4 chicken strips, as thin as possible.

To assemble, sprinkle salt and pepper over the chicken strip, alternately placing a slice of ham and a slice of cheese. I think I would have liked more cheese, next time I will try double serving.

Cover and fix with toothpicks so that they do not fall apart. Roll each packet in breadcrumbs and egg, then again in breadcrumbs.

Fry when the oil is hot, over low to medium heat, to penetrate the meat well. We like a thicker crust, and for this, we rolled the packages twice in breadcrumbs and also more crunchy, which is why we kept them more fried. Remove on the napkin to drain the fat, remove the toothpicks and serve hot.


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