Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Course: main course
Style: traditional
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Chicken cordon bleu with Speck Alto Adige PGI and mozzarella



  • Ingredients for two cordon bleu

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 ...

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

Cod in Speck Alto Adige with baked lemon potatoes

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Calzoni with Speck Alto Adige PGI

Calzoni with Speck Alto Adige PGI

Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes! 

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!