"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-26-2007, 11:25 AM   #1
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
ISO chicken cordon bleu

Any tried and true recipes? Thanks!

__________________

__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 11-26-2007, 11:33 AM   #2
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Haven't done this exactly but something similar -
Chicken cordon bleu - Recipe - Taste.com.au

It was a while ago but as best I remember it, I used one piece butterflied and folded over rather than two schnitzels. Definitely didn't use swiss as I don't care for it but can't tell you now which one it was. Prob cheddar. Seasonings were different too. Would have had the breadcrumbs in a bag with S&P, dried chives and dried parsley. Egg wash - I'm a bit hit and miss with it personally; provided meat is damp enough to hold onto the breadcrumbs when you press them against it normally suffices for me. Only used butter to fry and can't see me using lemon juice to have deglazed with.

Hope it helps.
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-26-2007, 11:34 AM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I don't really use a recipe anymore, I made my own from several.
I pound chicken breasts sorta thin, trying not to make holes in it. Line with a thin slice or 2 of deli ham, a stick of swiss cheese, tuck in the sides and roll it up. stick with toothpicks if needed. dip in flour, then egg, then breadcrumbs (I use seasoned). Then I let them sit in the fridge on a cookie cooling rack about 30 min, it helps the crust form a little better. Brown in butter on all sides, then bake at 350 for about 30 min. MM that sounds like I should make it this week myself!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-26-2007, 01:22 PM   #4
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Thank you both. My kids will be happy I finally made this dish for them.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 11-26-2007, 01:26 PM   #5
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Dina, sorry I'm late to the cordon bleu party. Have a different twist/take that I like with proscuitto, mozzarella, balsamic vinegar served on baby spinach. If you're interested, let me know.
__________________
*amy* is offline   Reply With Quote
Old 11-26-2007, 01:27 PM   #6
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Let us know how it turns out! If they like that one, I did one a few weeks ago also, but I put basil pesto on the chicken first, then the ham, then mozzarella cheese. Just serve on pasta w/ some more pesto on the top. YUM!
I do have a pesto addiction though. You'll have to forgive me.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-26-2007, 02:13 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,842
Quote:
Originally Posted by suziquzie View Post
Let us know how it turns out! If they like that one, I did one a few weeks ago also, but I put basil pesto on the chicken first, then the ham, then mozzarella cheese. Just serve on pasta w/ some more pesto on the top. YUM!
I do have a pesto addiction though. You'll have to forgive me.
Hi, Suz. So do I - I have several batches in the freezer begging to be put on chicken with ham and mozz - great idea, thanks
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-26-2007, 02:16 PM   #8
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Quote:
Originally Posted by GotGarlic View Post
Hi, Suz. So do I - I have several batches in the freezer begging to be put on chicken with ham and mozz - great idea, thanks
I grew 7 basil plants just for pesto this year. They said it may frost, I decided it wouldn't, it was only Sept 13 for Pete sake! I didn't cover I was too tired.
Lost it all, and it didn't freeze or frost again until right before October. I could be swimming in pesto right now!!!!!!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-26-2007, 03:27 PM   #9
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Quote:
Originally Posted by suziquzie View Post
I don't really use a recipe anymore, I made my own from several.
I pound chicken breasts sorta thin, trying not to make holes in it. Line with a thin slice or 2 of deli ham, a stick of swiss cheese, tuck in the sides and roll it up. stick with toothpicks if needed. dip in flour, then egg, then breadcrumbs (I use seasoned). Then I let them sit in the fridge on a cookie cooling rack about 30 min, it helps the crust form a little better. Brown in butter on all sides, then bake at 350 for about 30 min. MM that sounds like I should make it this week myself!
That's how I do mine prep wise, but for cooking, I use my deep fryer.
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 11-26-2007, 03:35 PM   #10
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Quote:
Originally Posted by bowlingshirt View Post
That's how I do mine prep wise, but for cooking, I use my deep fryer.
I would love to try that.... but I always have terrible luck deep frying large pieces of chicken with breading. I always manage to over brown the coating and have undercooked chicken. I figured out how to fix my lemon chicken just by pounding it thinner..... a rolled up chunk I could really screw up!
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.