Friday,21 September, 2018
Current issue | Issue 1217, (16 - 22 October 2014)
Friday,21 September, 2018
Issue 1217, (16 - 22 October 2014)

Ahram Weekly

Sufra Dayma - Chicken cordon bleu

Serves 2-4

8 chicken breast fillet steaks
4 slices smoked cold cuts (your choice)
50 gm Brie cheese (white rind removed, thinly sliced)
1/4 cup grated tasty yellow cheese
2 eggs (lightly beaten with a dash of milk)
1/4 cup plain flour (to coat)
Dried breadcrumbs (to coat)
Salt + pepper + thyme
Vegetable oil for deep frying

Place steaks between two sheets of plastic wrap. Using a rolling pin, flatten each steak to half a centimetre thickness. Season each steak with a mixture of given seasoning. Top each of four steaks with one slice of smoked cold cuts, tailored to leave a five millimetre border around edge of steaks. Top each with an amount of grated cheese and a slice of Brie. Cover each prepared steak with one of four remaining steaks; pressing edges with fingertips, to secure and enclose filling. Lightly coat chicken in flour, brushing off excess. Dip into egg mixture, then into breadcrumbs to coat; pressing with fingertips once more, or secure with toothpicks, if necessary. Heat oil in a non-stick frying skillet, over medium heat. Cook chicken for five to six minutes each side, or until cooked through and turn golden brown. Remove on kitchen paper towels to drain. Serve with sautéed green beans and creamy mashed potato.

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