Chicken Cordon Bleu

Either cook your breast of chicken and slice it yourself or get ready-sliced chicken breast from the store or deli counter. The chicken should not be overcooked – it should be moist, with good integral strength – i.e not dry and falling apart. Any cheese will do, mozzarella gives a fun strand experience when hot, but goes a little rubbery after cooling. Smoked cheese works very well, as does a mild blue cheese. The ham is optional – there seems enough meat and protein in the dish without the ham. Both the potatoes and the chicken can be cooked in the oven, drizzle with a little oil and bake until browned and cooked through.

NB: Make sure you remember to take out the toothpicks – especially for children. Use the same number of toothpicks for each cordon blue and count them in and count them out. Do not put in at such an angle that they disappear after bread crumbing, leave sufficient ends sticking out so that you can pull out the stick before serving.

1. Pre-cook the potatoes. Wash the potatoes and leave the skin on. Pierce with a knife and cook in a microwave oven on high power until they are tender and just cooked. Take out of the oven and allow to cool. Then cut in half lengthwise and then cut into wedges. Leave to dry.
2. Prepare the chicken. Pair slices that match closely in size. For each cordon blue, make a ‘sandwich’, put one slice on a plate and add two layers of cheese and a single layer of ham (if using) or three layers of cheese if just using cheese. The filling depends on the thickness of the cheese, either way, try not to make the filling too thick and keep it inside the chicken slice. Place the second piece of chicken on top and attach with toothpicks. (See note above.)
3. Breadcrumb the chicken. Arrange four wide bowls. In the first bowl add the milk, the second the flour, the third the egg and the forth the crumbs. Keep one hand for handling dry ingredients and the other for wet. Dip the chicken into the milk, then the flour, the egg and then the crumb. Make sure there is plenty of egg and crumb in the gap at the edge, then dip again into the egg and finally into the crumbs. Pack the crumbs in the gap and press and mold to make a smooth join. Set to one side and repeat with the other pieces of chicken.
4. Get the oil ready. Heat the vegetable oil in a large pan. Ensure your pan is big enough and that the oil is at a safe level inside the pan. If possible, use a chip pan or a deep-fryer. It is also advisable to use a thermometer so that the oil is not over heated. Otherwise, make sure the oil does not reach smoking point.
5. Cook the potatoes. Fry at about 185C until golden brown and crispy. Drain on kitchen towel and keep in a low oven whilst cooking the chicken.
6. Cook the chicken. Fry the cordon bleu at about 165C. This lower temperature will ensure the inside heats up before the outside gets browned. Even still, keep in the oil for as long a possible without burning the outside. Drain on kitchen towel and keep in the oven whilst cooking the remainder.
7. Make a salad. Use leaves, green veg and tomatoes and serve with a vinaigrette.
8. Season and serve. With this dish, ketchup (and mayonnaise) are allowed.