Cordon Bleu (Chicken)
Cut chicken breasts into 6mm thick pieces
Cut into sizes to fit inside your Press frame
Line the box with the cut chicken as shown – you can use small pieces to fill the gaps
Put in layers of cheese and ham
Place chicken on top and cover with egg wash
Cover with a layer of bread crumbs and compress with the Press Bar. Turn it over and repeat. Leave Press Bar on top and place fingers under side grips and thumbs on top of Press Bar – lift frame off the roll
Cover remaining sides with egg wash and bread crumbs including the ends
Your Cordon Bleu is now ready to cook
Cook in a little Olive Oil and butter in a frypan. As you only have about 6mm of chicken to cook it doesn’t take long – brown on all sides including the ends
The finished product It does not need salt as there is enough in the ham and cheese.
You can also use Fish Cake mix to do the same thing…… Enjoy