See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs?
🙂Īnd here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. PS Some recipes do this in a skillet – oven is easier. Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor. Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip. Small compromise for the convenience, in my humble opinion!
#SMALL DREDGE FULL#
Plus, full coating of crunch.īut the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.Īfter coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking! The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold OR Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. Secure with toothpicks – and that’s it! The stuffing is done! I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!). 🙂īUT – you can definitely make my Easy Chicken Cordon Bleu tonight. It’s not dissimilar to Chicken Kiev in this respect.īut phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight.
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). This retro classic is here to stay – always!Ĭhicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you! An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried.
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