Cordon Bleu with roast potatoes and green salad

Recipe for crisp, juicy Cordon Bleu with roast potatoes and Parmesan salad.

Course Main course

Cuisine French

Nøgleord Chicken mince

Total Time 17

Servings people

Calories 790kcal

Halve the potatoes, toss them with the oil and season with salt and freshly ground pepper.
Cook them in an air fryer at 200°C for about 30 minutes – or in a preheated fan oven at 200°C for about 30 minutes.

Divide the mince into 4 equal portions and press them out into 4 flat rounds.
*Chicken mince is quite soft and sticky in texture, so avoid overworking it. I dust my hands with a little flour and coat the surface of the mince before pressing it out on a chopping board.
Place the cheese and ham on one half of each round, then fold the rounds over down the middle so they form half-moons. Press the mince together around the filling to seal, and set them aside on a piece of baking parchment or greaseproof paper dusted with flour.
Mix the crushed cornflakes with the spices and season with salt and freshly ground pepper.
Put the plain flour, the cornflakes and the beaten eggs on 3 separate plates.
Coat the chicken parcels thoroughly in the flour, gently pressing the mince 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 evenly golden all over.
Fry the Cordon Bleu over a medium heat until golden and crisp on both sides. The time depends on the thickness, so check the centre with a meat thermometer if you have one.
Meanwhile, toss the salad leaves with the finely grated Parmesan, a little oil and lemon juice, and a little freshly ground pepper.
Serve the juicy Cordon Bleu with the roast potatoes and salad.