Chicken Cordon Bleu Recipe - Cooking Index
Chicken Cordon Bleu Recipe - Cooking Index
| 4 | Chicken breasts - (6 oz ea) - halved, pounded into thin scallops | |
| 8 | Proscuitto | |
| 8 | Bethmale cheese | |
| 1 cup | 62g / 2.2oz | Flour |
| 2 | Eggs - slightly beaten with | |
| 2 tablespoons | 30ml | Milk |
| 1 cup | 146g / 5.1oz | Herb bread crumbs |
| Emeril's Essence - see * Note | ||
| 3 tablespoons | 45ml | Olive oil |
| 4 oz | 113g | Proscuitto - julienned |
| 1 cup | 237ml | Sweet peas |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Butter |
| 2 cups | 474ml | Mornay sauce - hot |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season each side of the chicken scallops with salt and pepper. Lay one scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top with one chicken scallop. Season the flour with Emeril's Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely.
In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden-brown. Remove from the pan and drain on a paper-lined plate. Season with Essence.
In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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