Ingredients for 4 servings:
- 2 chicken breasts cut into fillets
- 8 slices of cheese
- 8 slices of ham
- Bread crumbs,
- 2 eggs
Season the already filleted chicken breasts.
On a board, we put a piece of transparent kitchen paper. On top we put one of the breasts and cover it with more plastic wrap. With a hammer or other object, such as a large and heavy glass, we hit the brisket. The idea is to stretch it and soften its fibers.
Remove the breast from the plastic wrap. On it, we put some pieces of cheese. On top of the cheese, a slice of cooked ham and on top of it, more cheese. That way it's creamier. We roll everything up with our hands, enclosing the filling inside the breast.
Now, we pass each ?packet? chicken stuffed first with flour, then with egg, then with breadcrumbs and then again with egg and breadcrumbs. For that order. We reserve on a plate until we have breaded all the chicken.
When we have stuffed and breaded all the breasts, we put them in the freezer for about 10 minutes. If you are not going to fry them at the moment, you can leave them for a few hours in the fridge.
We fry in abundant oil. That covers them completely. It is important that the oil is not very hot (about 150ºC) so that the heat penetrates well into the interior of each packet of chicken, without burning the breadcrumbs. After about three minutes of frying, when it is golden and cooked inside, remove it from the oil and place each chicken cordon bleu on absorbent paper, before serving it.