Sunday, September 2, 2012

Chicken Cordon Bleu


Chicken Cordon Bleu Recipes


  • 2 chicken breasts, skinless
  • 2 pieces of sliced ​​roast beef (roast beef)
  • 2 tsp mustard
  • salt & pepper to taste


  • wheat flour (plain flour)
  • bread flour (bread crumbs)
  • 1 egg beaten

How to:

  • 1. Cut the chicken breasts horizontally (landscape), but do not get cut off. Open in the middle, coat with mustard, salt & pepper.
  • 2. Place the roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
  • 3. Labur chicken breast with flour, then dip in the beaten eggs. After that labur with bread flour until the whole surface of the coated chicken breasts.
  • 4. Fry over low heat first. After 3/4 cooked, turn the fire. Do not forget to take a toothpick after frying, before serve.
  • 5. Serve with tomato sauce.

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