CHICKEN CORDON BLEU
4 servings
Have ready:
- 4 boneless, skinless chicken breasts (about 2 pounds)
Trim any fat around the edges. One at a time, place the breasts between sheets of wax paper and pound with a mallet or rolling pin until about ⅜ inch thick. Season both sides with:
- 1 teaspoon salt
- 1 teaspoon black pepper
Arrange the chicken smooth side down on a work surface. Cover one half of each breast with:
- 1 thin slice ham or prosciutto (4 total)
Leaving space around the edges, top the ham slice with:
- 1 thin slice Gruyère or other Swiss cheese (4 total)
Fold each chicken breast in half over the ham and cheese and press the edges firmly together to seal. Combine in a wide shallow bowl:
- 1 cup dry bread crumbs
- ¼ cup minced parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Whisk together in a shallow bowl:
- 2 large eggs
- 1 tablespoon water
Spread on a plate:
- ¼ cup flour
Press both sides of each packet in the flour, then dip in the egg mixture, then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Set aside on a plate. Heat in a large heavy skillet over medium-high heat until shimmering:
- 3 tablespoons vegetable oil
Place the packets in the skillet and cook until browned on both sides, 3 to 4 minutes each. Drain on paper towels and serve immediately.