Chicken cordon bleu with Speck Alto Adige PGI and mozzarella
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella. An absolute must-taste!
Difficulty: Medium
Preparation time: 60 min
A recipe by: Stefano Cavada
Ingredients
Serves for
2
cordon bleu
Ingredients
- 2 chicken breasts
- 4 Slice mozzarella
- 8 Slice Speck Alto Adige PGI
For the breading
- 40 Grams panko (or, alternatively, classic breadcrumbs)
- 2 tablespoon extra-virgin olive oil
- 4 tablespoon 00 flour
- 1 egg
- pepper to taste
For the mustard salsa
- 30 Grams butter
- 15 Grams 00 flour
- 300 Milliliters hot milk
- 2 tablespoon Dijon mustard
- 3 tablespoon finely-grated parmesan
Chicken cordon bleu with Speck Alto Adige PGI and mozzarella
Preparation time 60 min
- 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.