A cordon bleu or schnitzel cordon bleu is a dish consisting of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. (Veal) cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.
Many variations exist to the basic premise of a Cordon Bleu dish, everything from bacon, spinach, onions, cheese varieties have been seen added, mixed or interchanged to the basic rolled meat with a filling concept – including whether to bake or fry.
For our Seed Encrusted Cordon Bleu, we will be using chicken breast with ham and swiss inside, dipped in egg, then dredged in finely processed sunflower seeds and parmesan cheese. The dish will be fried in olive oil and butter, but can be baked as well. Bread crumbs can also be incorporated with the seeds and grated cheese, but for the sake of keeping things low-carb and gluten free, this recipe does not use them.
- 2 large boneless skinless chicken breasts rinsed and dried
- 4 slices of your favorite ham or prosciutto
- 4 slices of swiss cheese
- 1 cup of processed sunflower seeds (can be mixed with sesame seeds)
- 1 cup of grated parmesan or romano cheese
- 3 eggs, scrambled with a touch of water
- 1/4 cup olive oil
- 1/4 sesame oil
- 1 stick of butter
- 2 tsps onion powder to season chicken
- salt and pepper
Cut chicken breasts in half through thin side, place between plastic wrap or in a plastic freezer bag (my favorite), and pound as thin as possible, without tearing chicken, with a meat mallet. Season chicken, both sides, with salt, pepper, and onion powder.
Combine pulverized (don’t over process or you’ll have seed butter) sunflower seeds with the grated cheese in a shallow container or plate. Scramble eggs in a separate dish for the egg wash. Preheat skillet on medium with olive oil, sesame oil and stick of butter. Preheat oven to 350.
Place a slice of ham and swiss cheese over each of the four pieces of chicken long ways and make a roulade (tightly rolling in plastic wrap) for later use (which really makes the meat uniform for cooking), or simply roll-up as tightly as you can. Carefully dip the rolled up cordon bleu in egg wash, and then carefully dredge in seed and cheese mixture coating all areas. Place your seed encrusted cordon bleu in preheated skillet and saute each side (all four sides or at least 3 if possible) for approx. 5 mins. Place on baking sheet and finish in 350 oven for 15 mins.
Remove from oven, lay foil over the top to rest for 10-15 mins. Serve!
ENJOY your Seed Encrusted Cordon Bleu brought to you by TASTY FARMER!