Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed — or cursed, whichever way you care to look at it — with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies. — Andre Simon (1877-1970), The Concise Encyclopedia of Gastronomy (1952)
For the French, Cordon Bleu is a blue ribbon given to chefs of great distinction in the culinary industry and is also a dish consisting of boneless chicken breast or veal topped with ham and Gruyere cheese. It is then rolled, breaded, deep-fried or baked until golden brown. Similar dishes can be found throughout Europe such as Russian Chicken à la Kiev, or chicken stuffed with butter, and the Austrian Wiener schnitzel, though this is pan-fried with no topping. In Italy, there is Chicken Parmigiana, which is pan-fried in olive oil then topped with tomato sauce and two types of cheese consisting of mozzarella and Parmesan.
To make good Chicken Cordon Bleu, one must remove the skin and pound the chicken breast thinly with a meat mallet or the back of a knife for easier handling. Season both sides with salt and pepper. Ham is then placed on top of the chicken, then a piece of cheese which will melt when cooked. Herbs are sometimes added to the cheese to complement the dish. To properly form, fold the left and right side of the breast; get the lower half and roll all the way. When all the pieces are rolled, dip each piece in flour, then egg wash (egg mixed with water or milk), then breadcrumbs. Deep-fry in hot oil; remove when it floats and is golden brown. It is important that the oil must be hot enough to prevent the Cordon Bleu from opening. Deep-frying is the process whereby the outside portion is cooked well while keeping the inside sealed and juicy. For breadcrumbs, buy soda crackers and crush with a food processor or blender or pound with a pestle.
Chicken Cordon Bleu
Ingredients:
1) Chicken breasts, cut into 4 big pieces, 250 grams each; 4 thin slices of sweet ham, 3”x3” wide; 200 grams Quickmelt cheese sliced into 4 pieces; 1 tsp. rock salt, 1/2 tsp. pepper, 1/2 cup chopped spring onions or parsley.
2) For Dredging: 1 cup all-purpose flour, 2 eggs beaten with 1/2 cup water, 1 1/2 cups breadcrumbs from unsalted soda crackers or Japanese breadcrumbs (Panco). Note: Sweet breadcrumbs will brown the chicken faster on outside, leaving the interior uncooked.
3) Hot oil for deep-frying, enough to cover chicken pieces.
4) Serve with mashed potatoes and salad greens
Procedure:
1) Remove skin from chicken. Scrape off bones. Pound both sides with meat mallet to spread and to make it “rollable.” Season both sides with salt and pepper.
2) Spread 1/2 cup flour on chopping board as wide as the chicken. Put chicken on top, wide side nearest your body. Top with ham, parsley and cheese. Fold top, then sides and roll as tightly as possible. Repeat with remaining rolls.
3) Dip each in egg then roll in breadcrumbs. Freeze at least 30 minutes (can be frozen at this point up to 2 weeks; thaw out 30 minutes before frying).
4) Heat oil until 350° F or 175° C or when bubbles appear on wooden chopstick upon testing. Put fire to very low or turn off fire and add chicken rolls open side down. Cook for 5 minutes. Turn on heat to medium and cook another five minutes. When chickens float, the interiors are cooked. Drain on paper napkin. Serve immediately.
5) Note: Alternately, bake chickens at 350° F or 175° C for 1 hour and 15 minutes, uncovered.