Recipe of the week | Chicken cordon bleu with prosciutto

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

Ingredients for cutlets

• 4 chicken cutlets less than 1 cm thick
• 4 slices of prosciutto (you can use another type of sliced ​​ham)
• 4 slices of your favorite cheese (cheddar, emmental, gruyere, mozzarella, havarti or provolone)
• An egg
• 1/3 cup white flour

Ingredients for breadcrumbs

• 1/2 cup panko breadcrumbs
• 1/2 tsp. teaspoon of Provence herbs or dried oregano
• 1/4 tsp. teaspoon onion powder
• 1/2 tsp. teaspoon paprika
• 1/4 tsp. teaspoon of salt
• A pinch of pepper

Material

• A baking tray
• Parchment paper
• Wooden sticks (toothpicks or skewers)
• A fork
• Three small bowls
• Measuring cups and spoons

Preparation

1. Ask your parents to preheat the oven to 350° and place the rack in the center of the oven. Line the baking sheet with parchment paper.
2. Place your chicken cutlets on parchment paper, and cover each with a slice of ham, then a slice of cheese. Roll them up and secure them with a wooden stick.
3. In a first bowl, place the flour. In a second bowl, break an egg and whisk it with a fork so that the white and yolk are well mixed. Use the remaining bowl to mix the bread crumb ingredients.
4. You can now dip your chicken rolls in the filling, in this order: flour, egg and breadcrumbs. Place them gradually on the baking tray.
5. Bake your rolls for about 30 minutes or until the chicken is cooked through inside (it should be completely white) and the filling is lightly browned. Before serving, remove the wooden sticks and cut each roll into small rounds to make it more chic.

Note

As an accompaniment, you can serve a spinach salad or other greens drizzled with your favorite vinaigrette.

Trick

If you can’t find chicken cutlets in the store, you can also choose half-boneless chicken breasts (it’s also more economical) and ask your parents to cut them in half or three lengthwise. The cutlets should be a maximum of one centimeter thick. If not, or if they are uneven, you can flatten them with a rolling pin.

Psitt!

Raw chicken can contain bacteria that are dangerous to your health. Do not reuse the board that was used to prepare the chicken and wash your hands well with soap after handling the meat.

Published in The Press+ on February 20, 2017.