Meat coated with a golden brown crust like the Austrian Schnitzel, the Japanese Tonkatsu or the Russian Kiev has always appealed to me. I do not know what exactly it is that attracts me, maybe it is that golden brown crust or the prospect of biting into a piece of deliciousness. There is also the anticipation of cutting through the crispy crust surface with expectation building up when one sees the tasty juice of the meat oozing onto the plate to reveal the pretty sight of melted cheese and pink ham in a Cordon Bleu or the melted herb butter in a Kiev.
It was very impromptu as I developed these recipes on the go as I had to make this meal on a last minute request from my mum who decided on a whim she needed a break from preparing dinner! Hahaha, ok, mums do deserve a break once a while or whenever they need one ;-)
After rampaging through the fridge I found some chicken breast, ham, cheese...gradually the idea of making of Cordon Bleu dawn upon me. And I remember we have some potatoes on hand, now carbs are also settled. And finally, we got to have some greens to balance up a meal...so how about a cold refreshing cucumber and tomato salad to cut through some of the heaviness of this French inspired meal.
Today's blog entry consists of 3 recipes so you do not have to crack your brain what sides to serve with the Cordon Bleu. Besides, I have kept this meal pretty healthy as the Cordon Bleu is baked, the potatoes are boiled and the salad dressing is made with yogurt. Do give these recipes a try and I hope you enjoy it as much as my family and I did!
Baked Cordon Bleu
Ingredients
4 Chicken Breast
4 Slices Honey Baked Ham
4 Slices Gruyere/Swiss Cheese
French Onion Panko Crust
6 Tbsp Frenchs Fried Onion
4 Tbsp Panko
1/2 Cup Italian Parsley, Finely Chopped
1 Tbsp Melted Butter
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Himalayan Salt/Salt of Choice
1/2 tsp Black Pepper
Mise en Place
1/4 Cup All Purpose Flour
1 Large Egg, beaten
Method
Preheat oven to 180 degrees C.
Use a very sharp knife, insert the knife into the middle of the chicken breast to make a pocket wide and deep enough to insert the ham and cheese. Be careful not to cut too big a hole or cut through the meat.
Lay 1 slice of Swiss cheese on top of the ham and roll it up. Insert it into the chicken breast. Repeat for the rest of the chicken breasts.
Season the chicken breast with a little pinch of salt and pepper. Set aside
To prepare the crust, blitz the Frenchs Fried Onion in a blender into a rough powdery texture. Mix in with Panko, chopped Parsley, Garlic Powder, Onion Powder, Himalayan Salt, black pepper and melted butter. The butter will help the crust brown.
Beat the egg in a shallow bowl and set aside. Lightly dust the chicken breast with flour, then dip into the egg wash. Gently coat the stuffed chicken breast with the French Onion Panko crumbs and use your hands to gently press in the crumbs.
Carefully transfer the meat onto a baking pan with baking paper and bake for 18-20 minutes until browned and cooked through.
Boiled Potatoes in Dijon Mustard Vinaigrette
Ingredients
5 Potatoes
1/4 Cup Spring Onion, chopped
Vinaigrette
1/2 Tbsp Dijon Mustard
1/2 Tbsp Apple Cider Vinegar
1/2 tsp Agave Nectar
1/4 tsp Himalayan Salt
1/4 tsp Black Pepper
1/4 Cup Extra Virgin Olive Oil
Method
Cut potatoes into quarters and boil till soft but not till it turns mushy.
In a small bottle, add in all the ingredients for the vinaigrette. Cap the bottle and shake it up.
While the potatoes are still hot, pour in the vinaigrette and mix evenly with the chopped Spring onion.
Serve warm.
Cucumber and Tomato Salad
Ingredients
2 Japanese Cucumber, halved with core removed and cut into 1/2" slices
30 Cherry Tomatoes, Halved
1/4 Yellow Onion, Thinly sliced
Salad Dressing
3 Tbsp Greek Yogurt
2 Tbsp Mayonnaise
1 Tbsp Italian Parsley, Finely Chopped
2 tsp Garlic, Minced
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Brown Sugar
Method
Mix everything together for the salad dressing. Taste and season again if necessary.
Pour the dressing into the tomato halves, cucumber and onion slices. Mix well.
Serve cold.