Cordon Bleu with minced chicken – crisp, juicy and filled with cheese and ham.
This version of Cordon Bleu is a true comfort-food classic – with a small twist that makes it even juicier, crisper and harder to resist.
Instead of whole chicken breasts, I use minced chicken shaped into patties, filled with gouda and ham and coated in crushed, seasoned cornflakes. That gives an ultra-crisp crust and a centre that simply melts in the mouth.
You can of course also coat them in ordinary breadcrumbs or panko.
It’s a French favourite that works for weekends and weeknights alike. The cheese is easy to vary – try a mature havarti for a little more bite, or use whichever you prefer.
Serve it with whatever you fancy – this is a dish that goes with potatoes, vegetables and sauces alike.
Serving suggestions & sides:
- Fried baby potatoes with fresh thyme and flaky sea salt – and a green salad with vinaigrette
- Boiled new potatoes, steamed broccoli and a creamy mustard sauce – classic and delicious
- Potato and leek gratin + freshly grated parmesan – comfort food on comfort food
- Crisp cabbage slaw with apple, nuts and a honey-mustard dressing – a fresh, crunchy contrast
Cordon Bleu with minced chicken
A recipe for Cordon Bleu made with minced chicken, gouda and ham – coated in cornflakes.
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Ingredients
- 600 g minced chicken
- 100 g gouda, sliced
- 4 slices good-quality ham
- 120 g cornflakes
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 eggs, beaten
- 4 tbsp plain flour, plus a little extra
- Salt and freshly ground pepper
- Butter and/or neutral oil
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Method
- Divide the mince into 4 equal portions and press them out into 4 flat rounds.*Minced chicken is quite soft and sticky in texture, so don’t overwork it. I dust my hands with a little flour and coat the surface of the meat before pressing it out on a chopping board.
- Place the cheese and ham on one half of each round, then fold the meat over down the middle to form a half-moon. Press the meat together around the filling to seal, and set them aside on a sheet of baking parchment or greaseproof paper dusted with flour.Chill them while you prepare the rest.
- Tip the cornflakes and spices into a bag, season with salt and freshly ground pepper and crush them finely between your hands. You can also give them a quick blitz in a mini chopper – but not too fine.
- Put the plain flour, cornflakes and beaten egg on 3 separate plates.
- Turn the chicken thoroughly in the flour, gently pressing the meat together as you go. Then dip them in the egg and finally in the cornflake mixture.
- Melt a generous knob of butter with a little neutral oil in a frying pan over a medium heat. Or use neutral oil only, if you prefer. You need a good layer of fat in the pan to get them beautifully golden all over.
- Fry the cordon bleu over a medium heat until golden and crisp on both sides. The time depends on their thickness, so check the centre with a meat thermometer if needed.
- Serve straight away with your chosen sides.
Nutrition
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Det smager SÅ lækkert
Hej Kan jeg ikke bruge Pandoras i stedet for cornflakes,eller bliver smagen så en helt anden?
Hej Marianne
Ved slet ikke hvad pandoras er – men googlede lige og hvis de er sådan en pakke cornflakes med en tiger udenpå, så tror jeg simpelthen de bliver for søde.
For mig ligner pakken lidt dem der gik under navnet Frosties (eller lignende i gamle dage), og de er alt for søde til denne ret.
Warm wishes, Dianna
Jeg kan ikke finde opskrifterne på gratin med kartofler og porrer og ej heller på den sprøde kålsalat med æbler, nødder og honning-sennepsdressing
Hej Pia
Det var faktisk kun forslag, har ikke lavet opskrifter på dem 🙂
Jeg serverer oftest med sprøde kartofler til og så en sprød kålsalat eller grøn salat.
F.eks. en af disse:
https://gourministeriet.dk/groen-salat-med-aebler-og-bladselleri/
Eller
https://gourministeriet.dk/linsesalat-med-groenkaal-avocado-og-aeble/
Super lækre og friske dertil 🙂
Warm wishes, Dianna
Tak for svar.
Jeg lavede dem forleden – smed dem i ovnen ved 200 grader i 25 minutter sammen med flødekartofler. Mums
Hej Pia
Ej en god idé – det vil jeg prøve. Tak for fif:)
Warm wishes, Dianna
De smager viiirkerlig godt! Ren damebladsmiddag, som min kæreste sagde – og nej, det er ikke en kritik
Jeg fandt ud af at hvis man sprayer lidt madlavningsolie på et stykke bagepapir samt på hænderne, så går det meget lettere at forme basserne.
Tak for alle dine dejlige opskrifter
Hej Michelle
Sikke en dejlig besked, tusind tak for de søde ord 🙂
Og god idé med olie 🙂
Warm wishes, Dianna