Cordon Bleu

How to cook the schnitzel stuffed with ham and cheese known as "cordon bleu" is attributed to the famous French chef Auguste Escoffier was later taken and renewed other chefs everywhere imagination, using as raw veal muscle pork, chicken, various combinations of cheese and ham varieties.
 The name "Cordon Bleu" is related to the outfit worn by French chefs who once reached the rank of master, she wore a blue codon distinguished junior kitchen staff (a sort of "black belt in the kitchen).

Ingredients :

2 large chicken breasts that will divide each into 4 pieces each
     8 thin slices of ham (in my case "prosciutto" from my in-law, pt. November another ham does not exist)
     8 slices of cheese
     2 eggs
     flour
     biscuit
     salt and pepper
     oil for frying

 

Pieces of chicken breast meat beat with a hammer , I do this surgery through the fold chest bag - a very tender meat that is "spread" if not protected. Season with salt and pepper (I used a mixture of black pepper, white and red, fresh grinder)

To each piece to is ready, place one slice of ham,then slice of cheese . Unit folds in half, covering the cheese. It can be fixed with toothpicks, but I prefer to stick the edges lightly with meat mallet, "sealing the" so filling inside them.

Each piece is wallowing in flour, then beaten eggs with salt, give the bread crumbs, taking care to be well covered and easy breadcrumbs pressing the piece of meat, insisting on the edges..Fry in hot oil in abundance and they are ruddy golden on both sides were removed on absorbent paper

bon appetit : )

Puree sauce with chicken

I like mashed potatoes dirty in the sense that I like to cook potatoes until they are very soft and then i smash them with a fork to mix them with butter and milk or cream for cooking, his sarez and serve. Many of people likes to mix with the food processor until a paste is made . I like any kind of mushroom sauce and cream soup out using the envelope we shortened the cooking time of mushroom soup cream sauce stirring with 100 ml of hot water.

Ingredients:

2 large potatoes or 4 medium potatoes
     1 clove of garlic crushed
     salt / pepper
     100 ml cooking cream or milk
     3 tablespoons of butter
     3 pork chops
     1 packet of cream of mushroom soup
     100 ml hot water

How to make : 

Peel potatoes and wash the peel. Then cut them into 4 and put them to boil in a pot with water to cover them.After 25 -30 minutes trying potatoes with a fork and if the fork easily get up in the middle of the potato are made. Drain water from pot and then mash the potatoes with a fork or with your special puréed. Add butter and milk at a time stirring continuously, until it forms a cream puree as well connected. Optional add a crushed garlic.Add salt and mix well, then taste. 

Fry in a non stick pan with salt and pepper 5 minutes on one side and three on the other, making sure to be impressed right up in the middle. Do not eat pork in blood  so always to fry so be permeated everywhere.

Cream of mushroom soup mixed with 100 ml of hot water and serve over mashed potatoes and the meat.

Bon Appetit :)