Cordon Bleu stuffed with Asiago PDO


INGREDIENTS (4 persons)

- 8 thin slices of chicken breast

- Cooked ham 50-60 gr

- Fresh Asiago PDO 60 gr

- Seed oil for frying q.b.

For the breading

- 2 Eggs

- Breadcrumbs

- salt



Second courses

Preparation time

45 minutes


Cut chicken breast into even slices. If they seem too thick, you can flatten them with a meat tenderizer. Salt and pepper them and place the cooked ham and thinly sliced Asiago PDO Fresh between each slice.
Dip the stuffed steaks in beaten egg and then in breadcrumbs to create an even breadcrumb coating. For a firmer coating, you can repeat this operation. Heat plenty of olive oil in a frying pan over medium-high heat. Once the oil is hot, but not boiling, fry the cordon bleu until golden and crispy on both sides, about 4-5 minutes per side. Drain them on paper towels to remove excess oil.
Serve the cordon bleu hot, cut in half if desired to show off the delicious melted cheese inside.
You can accompany the cordon bleu with side dishes such as roast potatoes, mixed salad or grilled vegetables. Enjoy!

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