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Chicken cordon bleu recipe

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Created by Suzanne Gibbs and Lucy Nunes

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Photography: Joshua Dasey

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Chicken Cordon Bleu

Ingredients

8 kipfler potatoes
¼ cup olive oil
sea salt
4 chicken breast fillets
4 thin slices ham
4 thin slices gruyère
2 tablespoons plain flour, seasoned
2 eggs, lightly beaten
1 ½cups (105g) fresh breadcrumbs
30g butter
lemon wedges, to serve

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Preparation

1. Wash and lightly scrub potatoes. Steam over a saucepan of simmering water for 15-20 minutes, until cooked. Toss in 1 tablespoon of olive oil and sprinkle with sea salt. Set aside and keep warm.

2. Meanwhile, split chicken fillets into two thin halves by slicing through centre then flatten between two sheets of plastic wrap. Place a slice each of ham and cheese on base of each fillet and top with remaining half, pressing down firmly. Dust with seasoned flour, brushing off excess. Dip in egg and coat thoroughly with breadcrumbs.

3. Heat remaining oil and butter in a large frying pan on medium-high. Cook chicken for 3 minutes each side (adjust heat so butter does not burn), until cooked through and golden brown. Place on four heated plates, pour over butter from pan, if you like, and serve with lemon wedges. Serve with steamed potatoes.

If you enjoyed this Chicken cordon bleu recipe then browse more Modern Australian recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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