Chicken Cordon Bleu in a Mold

Elite
This spectacular Chicken Cordon Bleu in a Mold is the perfect main dish for your next event or family dinner. Enjoy the crunchy texture that the breadcrumbs give to this chicken. The best part is that the filling is creamy due to the combination of manchego cheese and cheddar cheese, and the ham adds a delicious touch. Enjoy this tasty Chicken Cordon Bleu in a Mold. If you want to give it a different touch and a stronger flavor, you can use Serrano ham instead of York ham. We recommend removing excess oil with Elite Megaroll® What do you think of this delicious recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 10 chicken cutlets
  • 20 slices york ham
  • 20 slices Manchego cheese
  • 1 cup cheddar cheese, grated
  • 4 eggs
  • 1/2 cups cow's milk
  • salt
  • pepper
  • 2 cups flour
  • 2 cups breadcrumbs
  • vegetable oil, for frying
  • parsley, for decorating
Preparation
3h
50 mins
Low
  • Preheat the oven to 180°C.
  • Place non-stick plastic in a loaf pan, layer the chicken fillets, add a slice of ham, a slice of manchego cheese, and a bit of cheddar cheese on top. Repeat the process until the mold is filled and multiple layers are obtained. Freeze until firm.
  • Beat the egg with the milk, seasoning with salt and pepper.
  • Dredge the chicken block in flour, dip in egg, and coat with breadcrumbs. Dip in egg and breadcrumbs again to create a sturdier crust.
  • In a medium skillet, heat the oil and fry the chicken block on all sides until golden brown, draining on an Elite Megaroll® kitchen towel. Return to the mold, cover with aluminum foil, and bake for 40 minutes to finish cooking.
  • Slice and garnish with parsley, serving with Elite® Ultra napkins.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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