Cheese by Michel Roux: chicken cordon bleu recipe
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Serves 4
Ingredients
*4 skinless chicken supremes (about 150g each)
*4 small, thin slices of lightly
*smoked ham, fat and rind removed
*4 small, thin slices of Gruyère (ideally aged for 18–24 months)
*2 eggs
*100g plain flour
*150g breadcrumbs
*2 thyme sprigs, leaves stripped
*150ml grapeseed or groundnut oil#
*150g butter
Sea salt and freshly ground
Method
1. Using a very sharp knife, cut horizontally three-quarters of the way through each chicken breast at its thickest part, to create a pocket.
2. Slide a slice of ham into each pocket, then place a slice of cheese on top of the ham. Close the pockets and reshape each breast as neatly as possible. Trim away any protruding ham or cheese.
3. In a shallow bowl, beat the eggs with some salt and pepper. Put the flour into a separate shallow bowl and mix the breadcrumbs and thyme leaves together in a third, shallow bowl.
4. Just before cooking (and not before), dip the chicken supremes, one at a time, into the flour to coat lightly, then in the beaten egg and finally in the breadcrumbs to coat all over, patting them so that they adhere well.
5.Divide the oil evenly between two frying pans and place over a high heat. Add 40g butter to each, then reduce the heat to medium and place 2 chicken supremes in each pan. Cook for 7 minutes, then turn them over and add the remaining butter to the frying pans, dividing it evenly. Cook for 5–6 minutes, basting the supremes every minute or so, to ensure they cook through evenly.
6. Transfer the cooked supremes to a wire rack lined with kitchen paper to drain for a minute or two.
7. Place a chicken supreme on each plate, add a lemon wedge to each and serve with some salad leaves, if you wish.
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Cheese by Michel Roux (Quadrille, £20) Photography © Lisa Linder