Cordon bleu with Comte AOC
Ingredients
4 chicken breasts, in a butterfly cut
4 slices of cured ham
150 to 200g of Comte AOC
2 eggs, beaten
200g golden breadcrumbs
3 tablespoons of oil
4 sage leaves
Salt and pepper
How to make it
This typically Swiss Cordon Bleu dish is made extra creamy and delicious with the introduction of Comte.
- Preheat the oven to 400°F/200°C/180°C fan
- Open each chicken breast in a butterfly cut
- Cover with clingfilm and bash until about 2cm thick
- Place a 1 cm thickness layer of Comte inside with a slice of cured ham and sage leaf
- Carefully close the chicken escalope by pushing down the sides
- Create an egg wash bowl and a breadcrumb bowl
- Dip the escalope into the egg wash first, followed by the breadcrumbs. Repeat until the escalope is well coated
- Heat the oil in a pan
- Place the escalopes flat in the pan and brown them for 2 to 3 minutes on each side until they are golden
- Put the pan into the oven and bake for a further 15-20 mins, or until the meat thermometer reaches 73.9°C (165°F)
- Squeeze a little lemon juice before serving
Other recipes
Head Chef Gareth Johns’s Comté leek and mustard fritters impressed the Vive le Cheese competition judges with a great pairing of the Comté.
We also have these mini Cordon Bleu classics which make excellent party canapes.
Accompaniments
These blue cheese straws are a great opener for a dinner party. Using a dry crumbly blue will ensure the straws don’t become too soft after baking.
Poacher cheddar has an earthy and powerful taste with overtones of an aged alpine cheese. This flavour, combined with a chilli kick makes a great breadstick.
