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 : )