Chicken Cordon Bleu
I am a dynamic figure, often seen scaling walls and crushing ice. I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention. I translate books on tape for refugees, I write award-winning operas, and ...
Pro-level cooking techniques made simple.
Ingredients for 1
2 Large Chicken Breasts, butterflied and squared off
4 Slices Ham (any variety)
4 Slices Swiss Cheese
2 Eggs, broken and beaten with a little water
1 Cup Flour, seasoned with salt and pepper
1 Cup Panko Bread Crumbs, seasoned with salt and pepper
Neutral Oil for Shallow Frying
Salt and Pepper
Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
Lay chicken down with cut side up. Season with salt and pepper. Lay down two pieces of ham and swiss cheese across and roll over to seal the ends.
Place chicken in plastic wrap to seal and keep the shape.
Add plastic wrapped chicken to Ziploc bag and using the water displacement method, lower it into your container. Sous vide for 2 hours.
When done cooking, remove and pat dry. Using the standard breading procedure of flour, egg wash and breading prepare the chicken for its final cook.
Dust the chicken in flour, shaking off any excess flower. This helps to remove any additional moisture.
Dip the chicken into the beaten egg wash. This helps to ensure the breading will stick to the chicken.
Dredge the chicken in the bread crumbs. This will add the final color and crisp coating.
In a cast iron pan (or any other large tall-sided pan), add enough oil to fill 1 inch and heat over medium-high heat. When the oil is hot enough, add chicken and cook until it is an even brown on all sides. Rotate as necessary and to ensure it does not burn. Remember the chicken is already cooked fully, we are just looking to get the right color.