Imported from Instagram

Homemade Poultry Cordon Bleu

Name: Homemade Poultry Cordon Bleu
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 Poultry (One fine piece of poultry, opened in half and lightly flattened; species and cut not specified.); Seasoning (For seasoning the poultry; type and quantity not specified.); 0.5 tranche Ham; Ossau-Iraty (Quantity not specified.); Flour (For breading; quantity not specified.); Egg wash (For breading; probably an egg-based coating, ingredients and quantity not specified.); Breadcrumbs (For breading; quantity not specified.); Frying oil (For frying; type and quantity not specified.); Pistou (A light drizzle over the cordon bleu; quantity and composition not specified.); Basil shoots (A few small shoots, for finishing.)

Recipe by Eric Frechon @ericfrechon · Instagram

Imported by Jeff on SeeMeCook

A poultry cordon bleu stuffed with ham and Ossau-Iraty, breaded and fried until golden and crisp. It is served with a light drizzle of pistou and a few basil shoots.

1 servings20 minFrench

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Ingredients

1 Poultry (One fine piece of poultry, opened in half and lightly flattened; species and cut not specified.)
Seasoning (For seasoning the poultry; type and quantity not specified.)
0.5 tranche Ham
Ossau-Iraty (Quantity not specified.)
Flour (For breading; quantity not specified.)
Egg wash (For breading; probably an egg-based coating, ingredients and quantity not specified.)
Breadcrumbs (For breading; quantity not specified.)
Frying oil (For frying; type and quantity not specified.)
Pistou (A light drizzle over the cordon bleu; quantity and composition not specified.)
Basil shoots (A few small shoots, for finishing.)

Steps

1
Make a slight incision in the poultry to open it in half, then flatten it very lightly.
2
Season the poultry.
3
Place half a slice of ham on the poultry, then add the Ossau-Iraty.
4
Close the poultry securely around the filling.
5
Bread the poultry by coating all sides with flour, then dipping it in the egg wash and finally coating it with breadcrumbs.
6
Fry the poultry at 160 °C for 5 minutes, until the crust is nicely golden.
7
Let it rest briefly after frying; the duration is not specified.
8
Drizzle a little pistou over the cordon bleu, then add a few small basil shoots.

Notes

The recipe does not specify the type or weight of the poultry, nor the quantities of Ossau-Iraty, flour, egg wash, breadcrumbs, oil, pistou, or basil. The composition of the egg wash and pistou is not detailed.