It’s easy, quick and yummy. In just a few minutes you can whip up the Proust madeleine of our childhood, a small cordon bleu with Reblochon cheese, crunchy on the outside, runny inside.
Number of persons: 4 / 6
Preparation time: 20 min
Cooking time: 15 min
Mix the stale bread, the pine nuts and nuts (of the hemp seeds) in fine breadcrumbs. Pour in a hollow plate.
Beat the eggs as for an omelet in a hollow plate. Pour the flour in another hollow plate.
With a long sharp knife, cut up each chicken breast in half and open up like a wallet. If the breasts are a little thick, flatten them with a meat hammer in order to increase the surface. Salt and pepper the chicken breasts. Place a slice of ham and Reblochon on each half. Fold up by making sure the cheese is inside. Dip each cordon bleu in the flour, tap to remove the excess. Then dip in the egg yolk then the bread crumbs. Prepare a vinaigrette with the nut olive oil, the balsamic vinegar, salt and pepper. Season the salad.
Pan fry the cordons bleus on a low flame with a little oil and turn over during the cooking.
Serve the cordons bleus immediately with a green salad.