Homemade cordon bleu with olive oil
Ingredients
For
4
personnes
- 4 chicken fillets
- 2 slices of ham
- 8 slices of Cantal cheese
- 1 egg
- 4 tablespoons of Nyons olive oil PDO
- 1 teaspoon of paprika
- 4 to 6 tablespoons of breadcrumbs
- 3 tablespoons of flour
- Salt, pepper
Tip
For those with a sweet tooth or a festive cordon bleu, brush the inside of the fillets with PDO olive paste from Nice or Affinade (do not brush the inside of the fillets with olive oil and paprika) and replace the cooked ham with smoked duck breasts.
Instructions
- Cut the chicken fillets in half, but do not separate them. Flatten them with a rolling pin.
- Mix 1 tablespoon of Nyons olive oil (PDO) vigorously with the paprika, brush the inside of the cutlet with this mixture, then season with salt and pepper.
- Place half a slice of ham on the half of the chicken fillet coated in paprika-flavoured oil, add 2 slices of Cantal cheese and fold the chicken fillet closed.
- Preheat the oven to 180°C.
- Dust the fillets with flour and tap them to remove any excess.
- Beat the egg in a shallow bowl, dip the cordon bleu cutlets on all sides, then coat them in breadcrumbs.
- Once the cordons bleu have been breaded, cook them in a frying pan with the remaining olive oil over a medium-high heat for two minutes on each side.
- Finish cooking in the oven at 180°C for 12 minutes.
Tip
For those with a sweet tooth or a festive cordon bleu, brush the inside of the fillets with PDO olive paste from Nice or Affinade (do not brush the inside of the fillets with olive oil and paprika) and replace the cooked ham with smoked duck breasts.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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