Golden, crispy and gooey… the cordon bleu is back in the spotlight thanks to Chef Guillaume Verlet, who has made it his obsession in his Amonē restaurants located in Montmartre, Levallois, and even Toulouse. In his new book Cordons-bleus (Albin Michel), the chef reinvents this childhood classic with 40 quirky, indulgent, and unexpected recipes. Between veggie versions, sweet treats or gourmet twists, we chose the So Chic, a refined interpretation filled with truffled brie and white truffle pieces: “With this cordon bleu, you’re playing the starred gastronomy card!” he jokes. Winner!
Ingredients to shop
For 2 people
Preparation 30 min
Rest 2h (in the freezer)
Cooking 10 min
· 2 Bresse chicken fillets (240 to 320 g)
· 2 slices of Bigorre black pork ham (approx. 15 g each)
· 2 slices of truffled brie (approx. 30 g each)
· 1 to 2 tbsp wheat flour
· 1 egg
· 1 glass of breadcrumbs
· 2 tbsp white truffle pieces
· Salt, freshly ground pepper
For cooking:
· 20 to 30 g salted butter (for pan or oven cooking)
· or sunflower oil (for deep frying)
The recipe
Open the chicken fillets in half and flatten them between two sheets of parchment paper until 1 cm thick. Salt and pepper.
Place each chicken piece on plastic wrap. Fill with a slice of ham and a slice of truffled brie. Carefully close the chicken, then wrap each cordon bleu in the plastic wrap. Freeze for 2 hours to firm up.
Prepare three plates: flour, beaten egg, breadcrumbs mixed with truffle pieces. Bread the cordon bleus by passing them successively in flour, egg, then breadcrumbs.
Cook in a pan with butter, in the oven or deep fryer until golden and crispy.
Serve hot.
Also discover Le negroni, the star cocktail of the year and Mathilde Lacombe’s protein pancakes with cottage cheese.