Cordon Bleu with minced chicken

A recipe for Cordon Bleu made with minced chicken, gouda and ham - coated in cornflakes.

Course Main course

Cuisine French

Nøgleord Breaded chicken, Minced chicken

Servings people

Calories 556kcal

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.