Cordon blue royal with sauce suprême

Cordon blue royal with sauce suprême - photo1 | Debic

Ingredients

For 10 servings

Cordon bleu

1500 g Chicken breast fillet

500 g Cooked ham

200 g Spinach

300 g Buffalo mozzarella

300 g Breadcrumbs

100 g Parmesan cheese

4 Eggs

100 g Flour

Supreme sauce

200 ml Debic Culinaire Original

200 ml White wine

100 ml Poultry stock

30 g Shallots, finely chopped

10 ml Lemon juice

30 g Butter

5 g Salt

Vegetables

500 g Broccoli

30 Mini asparagus spears

2000 g Potatoes

Preparation

Cordon bleu

Cut the chicken fillet into thin slices.

Cut the cooked ham into slices and the mozzarella into cubes.

Divide the spinach, ham and mozzarella over the slices of chicken, add plenty of salt and pepper and roll them up.

Roll in the flour, dip in the egg mixture and cover the chicken fillet with the breadcrumbs and grated Parmesan cheese.

Heat Debic Roast & Fry in a saucepan over a medium heat.

Fry the fillets on all sides until brown.

Bake in the oven at 180°C for 8 to 10 minutes.

Supreme sauce

Fry the finely chopped shallots in Debic Roast & Fry.

Add the white wine and reduce to half.

Add the vegetable stock and the Debic Culinaire Original and reduce to the required thickness.

Pour through a sieve and season to taste with salt and lemon juice. Add butter.

Vegetables

Cut the broccoli and the asparagus tips into pieces and blanch in salted water.

Fry briefly in Debic Roast & Fry.

Boil the potatoes for 20 minutes, peel and leave to cool to room temperature.

Drizzle the potatoes with Debic Roast & Fry and roast in the oven at 200°C for 20 minutes.

Assembly

Assemble the vegetables and potatoes on the plate. Cut the cordon bleu into slices and place on the plate.

Garnish with the sauce.

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