Chicken Cordon Bleu with Mushroom Sauce and Tournéed Potatoes

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Steps

1. 1
   Prepare a 10% brine (10g salt per 100ml water) and submerge the chicken breasts for 25 minutes. Remove, pat dry, then trim off the sasami (inner fillet), any excess fat, and connective tissue to leave a clean, lean breast.

   Tip: The brine seasons the chicken from the inside and keeps it juicy during frying. Use less additional salt later since the brine already adds saltiness.

   ~25 min
2. 2
   Place the breast with the thick side facing you. Using a flat knife, cut horizontally from the thick side toward the thin edge to butterfly it — do not cut all the way through. Open it like a book. Cover with plastic wrap (or a cut-open food bag) and pound with a meat mallet or heavy object to an even thickness.

   Tip: If there are gaps or holes after pounding, patch them with a small piece of leftover chicken. This creates a cleaner roll.

   ~5 min
3. 3
   Trim the edges lightly to square off the breast. Season with a small amount of salt (remembering it's already brined) and freshly ground black pepper. Wash hands before touching the pepper grinder to avoid cross-contamination.

   Tip: Any trimmed scraps can be saved for soups or stews — don't throw them away.

   ~2 min
4. 4
   Lay the seasoned breast flat with the less attractive side (any holes or imperfections) facing up — this will be the interior. Layer ham and Edam cheese slices evenly over the breast, leaving a small border at the edges. Roll the breast tightly into a log shape, folding the ends inward as you roll.

   Tip: Placing the imperfect side inward ensures the cleanest surface is on the outside, which will become the crust.

   ~5 min
5. 5
   Secure both ends of the roll with toothpicks — count them and remember the number. Use an X or cross pattern at each end. You need approximately 4 toothpicks total.

   Tip: Always count toothpicks before cooking and remove the exact same number before serving. They hide inside the crust.

   ~2 min
6. 6
   Set up a breading station: (1) all-purpose flour, (2) beaten eggs strained through a sieve to remove egg white clots, (3) breadcrumbs mixed with finely chopped fresh parsley and grated Parmesan. Coat the roll first in flour (shake off excess), then in egg (coat all sides), then in the herbed breadcrumbs. Repeat — egg again, then breadcrumbs again — for a double coating. Press lightly with your hands to adhere.

   Tip: Straining the egg gives a uniform coating. The double breading prevents the cheese from leaking out during frying.

   ~8 min
7. 7
   Refrigerate the breaded Cordon Bleu for 10 minutes to help it compact and hold its shape before frying.

   Tip: This resting step prevents the breading from falling off and keeps the roll tight.

   ~10 min
8. 8
   While the chicken rests, prepare the tournéed potatoes. Peel potatoes, cut into appropriate-sized chunks, then carve each piece into a 7-sided football shape using a turning knife. Place in salted boiling water and cook for approximately 8 minutes until tender but still holding shape.

   Tip: The tourné (7-sided barrel shape) is a classic French garnish technique. Each side should be smooth and uniform.

   ~12 min
9. 9
   Make the mushroom sauce: Heat a pan over high heat and add olive oil. When smoking hot, add thickly sliced mushrooms, distributing them to maximize contact with the pan. Once golden, add a pinch of salt (mushrooms are mostly water and salt draws it out), then add 1–1.5 bay leaves and a splash of white wine. Let the alcohol evaporate completely. Add freshly ground black pepper into the liquid to infuse.

   Tip: Cooking mushrooms over very high heat is essential — they're mostly water. If you don't get them hot enough, they steam instead of browning and lose flavor.

   ~8 min
10. 10
    Reduce heat to low and stir in pre-made béchamel sauce. Add a splash of chicken stock to reach a pourable but not too thin consistency. Taste and adjust seasoning. At the last minute, stir in chopped fresh parsley, chopped chives, and a small knob of butter to mount the sauce and give it shine. Remove bay leaves before serving.

    Tip: Mounting the sauce with butter at the end (monter au beurre) gives it a beautiful shine and richer flavor. Don't let it boil after adding the butter.

    ~5 min
11. 11
    Deep fry the Cordon Bleu at 160°C (lower than the usual 180°C to ensure the heat reaches the center). Fry until golden brown. Check the internal temperature — aim for 63°C at the thickest point.

    Tip: Using 160°C instead of 180°C gives the heat more time to reach the center without over-browning the crust.

    ~8 min
12. 12
    If the crust is golden but the internal temperature is still around 55°C, wrap the roll loosely in aluminum foil (to prevent further browning) and finish in the oven at 160°C for approximately 7 minutes until the internal temperature reaches 63°C.

    Tip: This two-stage method (fry then oven) solves the common problem of over-browning before the inside is cooked through.

    ~7 min
13. 13
    While the chicken finishes in the oven, drain and transfer the cooked tournéed potatoes to a bowl. Add a knob of butter, chopped fresh parsley, and chopped chives. Toss to coat evenly.

    Tip: Add the butter and herbs while the potatoes are still very hot — they absorb the butter and flavor better this way.

    ~3 min
14. 14
    Remove the Cordon Bleu from the oven. Remove all 4 toothpicks. Slice in half or into rounds. To plate: spoon mushroom sauce onto the plate as a mirror base (do not sauce directly on top of the crust — good work is not sauced over). Arrange sliced Cordon Bleu on top. Place buttered tournéed potatoes alongside. Garnish with cherry tomatoes and fresh green leaves for freshness.

    Tip: Placing the sauce underneath rather than on top is a professional technique that shows off the beautiful crust while still providing sauce in every bite.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN DELICIOSO CORDON BLEU ¦ ELEVA TU JUEGO CULINARIO

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