Ernest Reynoso Gala


Chicken Cordon Bleu
by Ernest Reynoso Gala


Chicken breasts, cut into 4 big pieces, 250 grams each
4 thin slices of sweet ham, 3”x3” wide
200 grams Quickmelt cheese sliced into 4 pieces
1 tsp. rock salt
1/2 tsp. pepper
1/2 cup chopped spring onions or parsley.

2) For Dredging:
1 cup all-purpose flour
2 eggs beaten with 1/2 cup water
1 1/2 cups breadcrumbs from unsalted soda crackers or Japanese breadcrumbs (Panco). Note: Sweet breadcrumbs will brown the chicken faster on outside, leaving the interior uncooked.

3)  Hot oil for deep-frying, enough to cover chicken pieces.

4)  Serve with mashed potatoes and salad greens


1)  Remove skin from chicken. Scrape off bones. Pound both sides with meat mallet to spread and to make it “rollable.” Season both sides with salt and pepper.

2) Spread 1/2 cup flour on chopping board as wide as the chicken. Put chicken on top, wide side nearest your body. Top with ham, parsley and cheese. Fold top, then sides and roll as tightly as possible. Repeat with remaining rolls.

3) Dip each in egg then roll in breadcrumbs. Freeze at least 30 minutes (can be frozen at this point up to 2 weeks; thaw out 30 minutes before frying).

4) Heat oil until 350° F or 175° C or when bubbles appear on wooden chopstick upon testing. Put fire to very low or turn off fire and add chicken rolls open side down. Cook for 5 minutes. Turn on heat to medium and cook another five minutes. When chickens float, the interiors are cooked. Drain on paper napkin. Serve immediately.

5) Note: Alternately, bake chickens at 350° F or 175° C for 1 hour and 15 minutes, uncovered.


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