TASTE BUDS
Allo to all the good people of Tribland and I hope you are all keeping well and looking to the better weather over the coming months, non?
from the kithcn of
Chez Pierre Chicken Cordon Bleu
T
his issue of your splendid villages’ magazine I have been asked to explain a French classic for eating with friends and family. Simple to prepare yet most rewarding, the Chicken Cordon Bleu is a delightful dish which will prove that the home-made is so much better than shop-bought! Our French supermarkets sell tons of the frozen version every day. But let’s be facing it, these industrial For four servings: 4 medium-size chicken breasts (skinless & preferably free-range) 8 slices of proper ham (not ‘formed’ and with added water) 4 generous slices of Swiss Emmenthal cheese 2 eggs 6 tablespoons of bread crumbs 3 tablespoons of plain flour 2 tablespoons of olive oil Salt & Pepper Slice one chicken breast lengthways almost in half, open and season with a pinch of salt and place it between two pieces of waxed paper or plastic wrap. Flatten further by pounding it with the bottom of a heavy pan until it’s about 1/4 inch thick. Repeat with the other chicken breasts.
chicken cordon bleu substitutes are pretty much awful. Nothing compared to the chicken Cordon Bleu real flavour here and most important: you never really know for sure which meat is in it. According to my treasured 1961 Larousse Gastronomique ‘cordon bleu’ was originally a wide blue ribbon worn by members of the highest order of French knighthood, L'Ordre des chevaliers du Saint-Esprit, Place two folded slices of ham on each chicken breast with a generous slice of cheese inside the fold. Ham and cheese slices must have about the same size than the flattened chicken, cut any sticking out part then simply fold chicken breasts back so ham and cheese are unseen inside the chicken.
Pour in three different dishes the flour, the beaten eggs and the bread crumbs then carefully dredge each chicken breast into the flour first (shake off excess but make sure it’s entirely covered with flour). Then dredge it into the beaten egg and finish with the breadcrumbs. Simple, non?
When ready to serve, heat a frying pan over medium heat and
instituted by Henri III in 1578. So, by extension, the term is used today to denote the very highest of culinary standards in France. Yes, the term has been diluted and has been misused over the years with fancy decorations and twiddles with bits of garnish, but still to me it declares something should be a bit special but created from basic fresh ingredients too.
add olive oil. When the oil is hot, add the chicken cordons bleus and cook for approx. 6 minutes on each side or until they have a golden colour. Season with salt and pepper and keep warm until all have been prepared. Serve your chicken Cordon Bleu always on heated large white plates and contrast with some vivid green, like French beans, fresh asparagus or maybe halved brussels sprouts sautéed in butter and white wine with bacon pieces. A lemon quarter to garnish. I will most often serve this with a chilled Sauvignon Blanc but if a red wine is preferred I would suggest a very lightly-chilled Cotes du Rhone would be the bee’s toes.
Bon Chance - Pierre x
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