2:32 Butterfly the chicken breast
2:43 you’re not cutting it into two , You’re stopping at one of the long ends
3:08 Gently pound
3:57 Salt
4:04 Red pepper
4:23 Black pepper
4:34 Chili flakes
5:28 Two to three eggs beaten
& just give them a little whisk
5:49 Gouda cheese
5:55 Ham
6:13 Fold the chicken breast
6:52 Coat it all around with white flour
7:33 Roll in the egg wash
8:37 Then coat it with Panko bread crumbs
9:28 Frying oil
9:53 Fry & cook Cordon bleu each side for few minutes with medium heat until it is golden brown
Enjoy your meal
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.
For chicken cordon bleu, chicken breast is used instead of veal.
Ham cordon bleu is ham stuffed with mushrooms and cheese.
The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.
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