Chicken Cordon Bleu for Two
Stuffing, breading, and frying chicken breasts is traditional, but a scaled-down version of chicken cordon bleu demanded an easier approach.
Why This Recipe Works
Making this 1960s dinner party classic is a laborious process involving pounding meat, stuffing, breading, and frying. To streamline and scale down our recipe, we start by cutting boneless chicken breasts in half to make four small cutlets. Enclosing cheese sticks in ham slices before rolling up the chicken ensures that the melted cheese stays put instead of oozing out. Simply brushing the chicken with egg and dipping it in toasted, seasoned panko bread crumbs makes for a quick, crunchy coating. Finally, we bake our cordon bleu for hands-off cooking.
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