The breasts stuffed with ham and cheese or cordon bleu is one of those easy recipes that with few inexpensive ingredients that you can find in any supermarket, you will get an ideal dish that will serve you for any occasion.
And despite their pompous name, these chicken breasts can be considered a very handy meal. I love them because at least I have them ready and now that summer has arrived I love making them to take them with me when we go to the country. And as always, some take out the tortilla, others the peppers and I as soon as I take out my chick I look divine because everyone loves it.
If you like breaded steaks , I assure you that you will like them twice as much, because they are much juicier since the melted cheese gives it a lot of creaminess. I’m also going to give you a little trick so that the breading is super crunchy.
Willing to enjoy this weekend a super original and cheap dish. Yes? Well, for the recipe.
6 chicken breast fillets
3 slices of ham
12 cheese sheets
Oil for frying
Breasts stuffed with ham and cheese step by step
1.- The first thing you have to do is choose two steaks more or less the same size and salt and pepper only on one side.
2.- Then you cover with cheese, marrying it to perfection so that it does not come out at the time of breading, you put the jork ham on top and you end up with more sandwich cheese. Cover with the other steak, sealing the sides with your fingers.
3.- After closing the breast, salt and pepper it and first pass it in flour, then in beaten egg and finally in breadcrumbs.
4.- And now for the trick to make it super crunchy. When you have filled all the breasts, put them in the fridge for about 15 minutes so that the breading sets well.
5.- After a quarter of an hour, fry them in plenty of hot oil and when they are golden brown on both sides, place them on a plate with absorbent paper.
6.- Finally, the plates are served and served with a delicious salad or some potato chips.
My tips and tricks
Make sure the steaks are not too thick so that they fry well inside.
The oil has to cover them completely so that they are made equally on both sides.
If you don’t feel like frying them, you can bake them.
Pass the edges well through the egg as it serves to seal the breasts well and the filling does not come out.
Ready to not even leave the crumbs
Note: the price is indicative, it all depends on where you are going to buy. If you want something healthier you can make aubergines parmesan.
More interesting recipes
Spanish omelette stuffed with ham and cheese
Ham and cheese pie
1.25 EUROS / PERSON
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