Chicken fillet cordon bleu
1 serving
50 minutes
Chicken fillet cordon bleu is an exquisite and aromatic masterpiece of Estonian cuisine. The combination of tender chicken fillet, piquant blue cheese, and smoked bacon creates a rich flavor with subtle notes of salt and spices. Inspired by French classics, this dish gains a unique character through unexpected accents: jalapeño adds a slight spiciness, while pineapple and celery finish it off with sweet freshness and delicate spice. The fillet is first breaded and deep-fried to achieve an appetizing crispy crust before being served with warm pineapple and vegetables. Chicken cordon bleu is perfect for festive tables or special occasions, delighting with a harmony of textures and a variety of flavors.
1
Make an incision inside the thick edge of the chicken fillet.
- Chicken breast: 120 g
2
Cut the moldy cheese into thin strips, wrap it in a slice of smoked bacon, and place it in the prepared incision.
- Dorblu cheese: 30 g
- Smoked bacon: 20 g
3
Prepare the liaison: add a little cold water, salt, and pepper to the egg, and mix.
- Chicken egg: 1 piece
- Salt: to taste
- Ground white pepper: to taste
4
Place the prepared chicken in the egg mixture, then coat it in breadcrumbs.
- Chicken egg: 1 piece
- Breadcrumbs: 20 g
5
Fry in hot oil at 160–170 degrees or in a pan.
- Vegetable oil: to taste
6
Add jalapeño pepper to the cooked chicken fillet.
- Jalapeno pepper: 15 g
7
Garnish with warmed pineapple and boiled celery root.
- Pineapple: 100 g
- Celeriac: 40 g
