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Started By
Message
Chicken Cordon Bleu recommendations
Posted on 5/10/13 at 8:07 am
Posted on 5/10/13 at 8:07 am
Doing dinner for Mom on Saturday instead of Sunday and since we have a 70% chance of rain we're going to cook indoors.
Haven't made chicken cordon bleu in a while and Mom loves it, so I'm going to go with this but I'm tired of the way I usually do it.
Does anyone have any suggestions that may give it a little more zip? I usually just pound out the chicken, stuff with swiss and ham, roll up and fry in a skillet after doing an egg wash/breadcrumbs.
I've looked online but nothing striking my fancy and I know the culinary wizards around here have much better stuff than the Food Network!
Haven't made chicken cordon bleu in a while and Mom loves it, so I'm going to go with this but I'm tired of the way I usually do it.
Does anyone have any suggestions that may give it a little more zip? I usually just pound out the chicken, stuff with swiss and ham, roll up and fry in a skillet after doing an egg wash/breadcrumbs.
I've looked online but nothing striking my fancy and I know the culinary wizards around here have much better stuff than the Food Network!
2
Posted on 5/10/13 at 8:21 am to htownjeep
I have had it with prosciutto instead of ham. It was good but idk if that would be the zip you are looking for.
Posted on 5/10/13 at 8:24 am to greenwave
quote:
I have had it with prosciutto instead of ham. It was good but idk if that would be the zip you are looking for.
Good idea. I might just go with the old tried and true method. Just felt like experimenting with the dish a little bit.
Posted on 5/10/13 at 9:48 am to htownjeep
Prosciutto, Brie And Fresh Basil Leaves Roll And Cook as Usual.
Posted on 5/10/13 at 10:43 am to htownjeep
Maybe use a creamier cheese, like Havarti? Or kick it up a little and use pepper jack?
Posted on 5/10/13 at 10:46 am to LSUGUMBO
I havent had one in a while. Underrated sandwich, IMO
Posted on 5/10/13 at 10:58 am to LSUGUMBO
quote:
Maybe use a creamier cheese, like Havarti? Or kick it up a little and use pepper jack?
I like this as well as the Prosciutto idea. I'll make a hollandaise as well.
Thanks everyone!
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