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Ingredients
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Chicken Preparation
Mornay Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Take each chicken breast and place it between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about 1/2 inch thick.
- 2
Assemble the Cordon Bleu
Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly around the ham and cheese, securing it with toothpicks if necessary.
- 3
Breading the Chicken
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dip each rolled chicken piece in the flour, then the egg, and finally coat it with breadcrumbs.
- 4
Frying the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded chicken rolls for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Mornay Sauce
- 5
- 6
Add Milk
Gradually add the milk to the roux, whisking continuously until smooth. Continue to cook until the sauce thickens, about 3-5 minutes.
- 7
Incorporate Cheese and Season
Stir in the shredded Swiss cheese, salt, pepper, and a pinch of nutmeg. Mix until the cheese is fully melted and the sauce is creamy. Remove from heat.