Imported from TikTok

Homemade Cordon Bleu with Saint-Nectaire

Name: Homemade Cordon Bleu with Saint-Nectaire
Prep time: 25 min
Cook time: 10 min
Total time: 75 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 poultry fillet (Cut in half horizontally, then butterflied; the quantity and type of poultry are not specified.); ham (Choose ham, not the very pink slices criticized in the video; quantity not specified.); Saint-Nectaire fermier cheese (The creator’s preferred cheese; they also suggest Comté, scamorza, or Pont-l’Évêque.); water (For making the edible paste with the flour; quantity not specified.); flour (For making the edible paste with the water; quantity not specified.); butter (For cooking; quantity not specified.)

Recipe by @nabil_zemmouri @nabil_zemmouri · TikTok

Imported by Manon on SeeMeCook

Homemade cordon bleus filled with ham and cheese, made from one poultry fillet to yield two portions. Breading is made easier by a short stint in the freezer and a simple flour-and-water paste.

2 servings75 minFrench

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Ingredients

1 poultry fillet (Cut in half horizontally, then butterflied; the quantity and type of poultry are not specified.)
ham (Choose ham, not the very pink slices criticized in the video; quantity not specified.)
Saint-Nectaire fermier cheese (The creator’s preferred cheese; they also suggest Comté, scamorza, or Pont-l’Évêque.)
water (For making the edible paste with the flour; quantity not specified.)
flour (For making the edible paste with the water; quantity not specified.)
butter (For cooking; quantity not specified.)

Steps

1
Place the poultry fillet on a cutting board and use a large knife to divide it into two portions.
2
Butterfly each portion. Cover the poultry with plastic wrap and pound it thinly with the bottom of a saucepan, taking care not to tear it.
3
Place ham and your chosen cheese on each piece of poultry. Do not add salt if the ham and cheese are already salty.
4
If preparing the cordon bleus ahead of time, freeze them for 30 to 40 minutes to make breading easier; you can also leave them frozen for longer until you are ready to bread them.
5
Mix a little water and flour to make an edible paste.
6
Coat the cordon bleus with the flour-and-water paste. Shake off the excess to avoid getting your hands messy.
7
Cook the cordon bleus in butter. The creator does not specify the cooking time or temperature.
8
Serve and enjoy.

Notes

The quantities and breading details (including whether a layer of breadcrumbs is used), as well as the cooking time and temperature, are not specified in the source. One fillet yields two cordon bleus. The creator recommends not adding salt if the ham and cheese are already salty.