Cordon Bleu with Creamy Garlic Sauce
8 servings
60 minutes
Cordon bleu with creamy garlic sauce is an elegant dish of French cuisine inspired by classic culinary traditions. Its roots trace back to Switzerland, but it gained true popularity in France. This dish features tender chicken fillet stuffed with aromatic bacon and melting Emmental cheese, baked in a crispy coating. The coating enriched with garlic, Parmesan, and curry gives the rolls a rich flavor and appetizing golden crust. The creamy garlic sauce filled with the rich aroma of roasted garlic and the freshness of dill perfectly complements the dish, making it even juicier and more refined. Cordon bleu is ideal for both festive tables and special dinners, delighting every gourmet.
1
Cut each fillet lengthwise into two pieces. Cover with plastic wrap, lightly pound to a thickness of 1 cm. Drizzle with lemon juice, cover with wrap, and refrigerate for 30 minutes.
- Lemon: 1 piece
2
Cut Emmental cheese into small rectangles and bacon into thin slices. Season the chicken fillet with salt and pepper. Place a slice of cheese and bacon on each, then roll them up.
- Emmental cheese: 150 g
- Bacon: 150 g
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
For the breading, peel 1 clove of garlic, crush it, and mix it in a bowl with melted butter.
- Garlic: 7 cloves
- Butter: 1.5 tablespoon
4
Mix breadcrumbs, grated parmesan, and curry separately.
- Breadcrumbs: 0.5 glass
- Grated Parmesan cheese: 1 tablespoon
- Curry powder: 1 teaspoon
5
First, dip each roll in melted butter, then coat in breadcrumbs, and place on a greased baking sheet seam side down.
- Butter: 1.5 tablespoon
- Vegetable oil: 1 teaspoon
6
Bake in a preheated oven at 190 degrees for 25-30 minutes.
7
For the sauce, finely chop 6 cloves of garlic, sauté in a pot for 3-4 minutes, add cream, bring to a boil, cook for about 10 minutes, stirring until thickened. Remove from heat, strain through a sieve. Add finely chopped dill. Serve with cutlets.
- Garlic: 7 cloves
- Cream 25% fat: 0.5 l
- Dill: 0.5 bunch
