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Homemade Chicken Cordon Bleu
A homemade cordon bleu made with a fine poultry stuffing, ham, camembert, double‑breaded and fried, served with a garlic butter‑parsley sauce. The recipe follows the detailed steps from Norbert Tarayre's video, including tips to achieve a uniform roll and an ultra‑crispy coating.
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Cost Breakdown
Critical Success Points
- • Form the cordon bleu rolls
- • Water cooking (poaching)
- • Bread the cordon bleu (double breading)
- • Fry the cordon bleu
- • Prepare the parsley‑butter sauce
Safety Warnings
- • Handle raw poultry with separate utensils to avoid cross‑contamination.
- • Be very careful with hot oil: never leave unattended and keep children away.
- • The poaching water is very hot; use gloves or tongs to remove the roll.
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