Chicken Cordon Bleu with Mushroom Sauce and Turned Potatoes

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Steps

1. 1
   Brine the chicken breast in a 10% salt solution for 25 minutes. Remove from brine and pat dry.

   Tip: The brine seasons the chicken from within and helps retain moisture during frying.

   ~25 min
2. 2
   Remove the chicken tender (sasami/filet) from the breast and trim all excess fat and connective tissue to leave a clean, lean piece.

   ~5 min
3. 3
   Place the breast with the thick side facing you. Using a flat knife, butterfly the breast by cutting horizontally into the thick side without cutting all the way through, so it opens like a book.

   ~3 min
4. 4
   Place the opened breast between plastic food wrap (or inside an opened food bag) and pound with a meat mallet or heavy object until the whole breast has an even thickness.

   Tip: Even thickness ensures even cooking throughout.

   ~5 min
5. 5
   Trim the edges into a square shape. Use any trimmed-off scraps to patch any holes. Season the inside lightly with black pepper and a small pinch of salt (go easy as the brine already added salt).

   Tip: Wash your hands after handling raw chicken before touching any other equipment like the pepper grinder.

   ~3 min
6. 6
   Lay the ham and edam cheese slices on the side with any holes or imperfections (this side will roll to the inside). Roll the breast tightly, tucking in the ends to enclose the filling.

   Tip: Place the filling on the less-pretty side so the best surface faces outward.

   ~3 min
7. 7
   Secure the roll with 4 toothpicks — place an X pattern at each end. Count and remember the exact number used so you can remove them all before serving.

   Tip: Never send toothpicks to the table; always know exactly how many went in.

   ~2 min
8. 8
   Set up a breading station: flour, beaten and strained egg, and seasoned breadcrumbs mixed with finely chopped fresh parsley and grated parmesan. Coat the roll in flour (shake off excess), then egg, then breadcrumbs. Repeat for a double coating: egg again, then breadcrumbs again. Press gently so everything adheres.

   Tip: Straining the egg removes clots from the whites, giving a smoother, more even coating. Double breading prevents the filling from escaping during frying.

   ~5 min
9. 9
   Refrigerate the breaded cordon bleu for at least 10 minutes to compact and set its shape before frying.

   ~10 min
10. 10
    While the chicken rests, prepare the turned potatoes: peel the potatoes, cut into appropriate-sized pieces, and carve each into a 7-sided oval shape (like an American football) using a turning knife. Boil in salted water for approximately 8 minutes until just cooked through.

    Tip: Turned potatoes (pommes château) are a classic French garnish technique — 7 sides is the traditional standard.

    ~15 min
11. 11
    Make the mushroom sauce: heat olive oil in a skillet over high heat until smoking. Add the thickly sliced mushrooms and spread them out to maximise contact with the pan. Let them brown well. Add salt, then add a bay leaf and deglaze with white wine. Add black pepper and let the alcohol evaporate completely.

    Tip: Mushrooms are mostly water — they need high heat to brown properly. Add salt after browning begins to help them release moisture.

    ~8 min
12. 12
    Reduce heat to low. Add the pre-made béchamel sauce and stir to combine. Thin with chicken stock to the desired consistency. Remove the bay leaf. Taste and adjust seasoning. Before serving, optionally mount with a small knob of butter for shine. Finish with chopped parsley and chives.

    Tip: Mounting a sauce with butter (monter au beurre) adds shine, richness and depth of flavour.

    ~5 min
13. 13
    Deep-fry the cordon bleu at 160°C until the outside is golden. Check the internal temperature — target is 63°C at the centre. If the outside is golden but the inside has not reached 63°C, cover with aluminium foil and finish in the oven at 160°C for about 7 minutes.

    Tip: Frying at 160°C instead of the usual 180°C gives more time for the heat to penetrate to the centre and melt the cheese without over-browning the crust.

    ~15 min
14. 14
    Finish the turned potatoes: drain from the salted water while still hot, place in a bowl, and toss with butter, chopped parsley and chives. Keep warm on top of the hot pot.

    ~3 min
15. 15
    Remove all 4 toothpicks from the cordon bleu. Slice to reveal the cross-section. Plate by spooning the mushroom sauce as a mirror on the base of the plate (do not pour sauce over a beautifully crusted piece). Place sliced cordon bleu on top. Arrange turned potatoes alongside with cherry tomatoes and fresh greens for freshness.

    Tip: Place sauce under the protein, not over it, so the beautiful golden crust stays visible. The cherry tomatoes and greens add moisture and freshness to balance the richness of the dish.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

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

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