MENU
2 chicken breasts 4 slices of mozzarella 8 slices of Speck Alto Adige PGI
For the breading
40 g panko (or, alternatively, classic breadcrumbs) 2 spoons extra-virgin olive oil 4 spoons 00 flour 1 egg pepper
For the mustard salsa
30 g butter 15 g 00 flour 300 ml hot milk 2 spoons Dijon mustard 3 spoons finely-grated parmesan
Preparation
Preheat the oven to 200°C static/180°C fan-assist.
Spread the breadcrumbs on a tray and drizzle with oil. Cook in the oven for 5 minutes. Remove from oven and put to one side.
Using the tip of the knife, slice the chicken breast horizontally through the middle to create a pocket. For each cordon bleu, lay 4 slices of Speck Alto Adige PGI on a chopping board, overlapping them slightly, top with the mozzarella and wrap into a roll. Place the rolls into the chicken breasts, and close the pockets with two cocktail sticks.
Toss the chicken pockets in the four, dredge in the beaten egg and pepper and, finally, coat in the breadcrumbs. Place on a baking paper-lined tray and cook for 35-40 minutes at 200°C static/ 160°C fan-assist.
In the meantime, melt the butter in a saucepan, add the flour and cook for a minute, whisking continuously. Remove from the heat and add two ladlefuls of hot milk. While continuing to whisk, add the remainder of the milk. Return to the heat and cook for one minute, stirring constantly, and then add the mustard and grated parmesan.
Serve the cordon bleu with the mustard sauce.
Ready to try something new?
See more Speck recipes ...
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
These creamy, herby appetiser balls disappear in one single bite.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!