Chicken Cordon Bleu & Mushroom Sauce

Week 5

MONDAY, 03 July, 2017

Chicken Cordon Bleu

     A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.

The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

RECIPE:

Chicken Cordon Bleu:

• Chicken Breast - 1 no
• Ham - 2 slices
• Cheese - 1 slices
• Egg - 2 nos
• Salt & pepper - To Taste. 

Mushroom Sauce:

• Mushroom
• Brown Stock
• Cooking Cream
• Salt & Pepper

PREPARATION METHOD:
Chicken Cordon Bleu:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with butter.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Mushroom Sauce:

1. Saute garlic until golden brown.
2. Put mushroom, cook until tender.
3. Pour in the brown sauces.
4. Season and serve.

From this class today, i have  gained some knowledge about Western Cookery. I hope the more i learned, the more i'm improved my skills.