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Open-Faced Chicken Cordon Bleu Recipe

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This recipe for Open-Faced Chicken Cordon Bleu is from Kasey Canterbury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken cutlets (11/4 pound total; about 1/4 inch thick)
1 large egg, lightly beaten with 2 Tbs water
1/2 cup dry bread crumbs
1/4 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
6 thin slices boiled ham (2 ounces)
6 thin slices Swiss cheese
Directions:
Directions:
Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat 1 tablespoon butter and oil in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides. Stir together bread crumbs, salt and pepper. Dip chicken cutlets in egg mixture and then bread crumb mixture. Sauté chicken in 2 batches, turning once, about 2 minutes. Remove from heat, then top each cutlet with 1 slice ham (folding it to fit), and 1 slice of cheese. Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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