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 ...
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
A light starter you’ll love and so will your guests!
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!