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"Cordon bleu" with mushroom sauce



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the chicken breast is cut in half

beat well with a hammer.

season,

over it put a slice of melted cheese, sliced ​​bell pepper and 1/2 cabanos.

roll and catch with toothpicks.

do the same with the other piece of chicken breast.

the formed rollers are given through beaten egg and breadcrumbs and fried in an oil bath.

when they are ready, take them out on a napkin to absorb the excess oil.

sauce: onion, pepper and mushrooms cook together until soft.

add sour cream and garlic, season and let the sauce bind a little.

serve hot with "cordon bleu"


Instructions

For this recipe you need the following:

Combine thyme with salt and pepper. The pieces of chicken breast are greased with these spices and placed, in turn, between 2 plastic sheets. They are beaten with a kitchen hammer or a hammer, up to 1cm thick. Lift the first plastic wrap, and place 2 slices of cheese, 2 slices of mussels or prosciutto and 2 more cheeses on the breast piece. Roll the breast, wrap in plastic wrap and refrigerate for 30 minutes.

The cold chicken is passed through flour, then through the beaten egg and then through the pastry.

Fry for 3-4 minutes on each side, until golden brown.

Melt the butter together with the garlic and then the flour in a pan. Stir for 1 minute, add the milk and stir continuously. Then add the milk and mix until thickened. Add your mustard, salt, pepper and Parmesan cheese. Stir for another minute. Good appetite!


Pui Cordon Bleu

Don't let the name fool you, like most baked chicken recipes, it's actually easy to prepare! Served with a simple dijon cream sauce, everyone enjoys this recipe.


Cordon Bleu

"Blue cord" is one of my favorites. I know there are several ways to cook it - fried, baked, in dough, with mushroom sauce, without sauce - but I prefer the most widespread, faster and, why not, easier to make. Along with peasant or french fries and a spring salad, it can become a hearty meal, which will make you forget about the dark thoughts of the day. You don't have to worry about leftover chicken breast either. Using the same ingredients, some "quotes" or wonderful snacks can come out of them. It's time to dump her and move on.

ingredients:

2 suitable chicken breasts (1-1.2 Kg)
100g smoked cheese
4 large slices of pork / chicken ham
3 eggs
Flour
biscuit
Salt

Method of preparation:

- We wash and clean the chicken breast, then cut it in half.
- Each half is sliced, then beaten with a hammer. You can season the meat with a little salt and pepper, if you want.


-In the middle of the chicken breast put a slice of ham and a few cheeses.


-Roll the meat, then fix it with a few toothpicks so that it does not fall apart (if necessary). Beat the eggs with a teaspoon of grated salt and a tablespoon of flour.

-We beat eggs with a teaspoon of salt and a tablespoon of flour.

-The meat roll is given through flour, then through egg and breadcrumbs. Fry in hot oil.


Cordon Bleu

Yesterday I cooked Cordon Bleu. It is a kind of schnitzel with ham and cheese, easy to prepare and served with mushroom sauce. It can be cooked from chicken breast but also from pork.

For 1 piece we need:
100 gr pork (for snitel)
1 slice of ham
1 piece of cheese
Then salt, paprika, pepper, eggs, flour, breadcrumbs, oil for frying

Beat the meat well, season, put a slice of ham, then cheese, fold and catch with toothpicks. Rolls can also be made.

Add flour, beaten egg, breadcrumbs and fry in an oil bath.

Serve with garnish.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


-1 chicken or 1 kg chicken,
-1 carrot,
-1 parsnip,
-1 onion,
-1 celery,
-1 parsley root,
-1 box of mushrooms or 500 gr fresh mushrooms,
-200 ml cream for cooking,
-200 ml sweet milk,
-3 tablespoons flour,
-100 gr butter,
-salt pepper.

We wash the chicken and portion it or, if we already have portioned chicken, we wash it well. Put the meat to boil in cold water. When it starts to boil, add the foam that forms whenever it is needed. Add the larger chopped vegetables and let it boil. When the meat is cooked, take it out and set it aside. Vegetables can be used in salads or other dishes. Separately, melt the butter, add the flour and chew well so that it does not burn. Thin with milk and mix with a whisk so that no lumps form, then add the cream. Put the mushrooms and chicken in the sauce. Let it boil for a few more minutes. We match the taste of salt and pepper. Serve the hot ciulamaua with polenta.

Try this video recipe too


How to fry blue cord so that it penetrates?

Chicken rolls with breadcrumbs are fried in an oil bath or in a mixture of oil and butter (you can also put a tablespoon of lard). The fat should be sufficient and sizzling when the snails are put in the pan. The level of the oil bath must exceed half the thickness of the roll. We then reduce the fire to low. Turn the meat on each side (several times) until nicely browned. Chicken is NOT eaten in the blood so we have to fry this Cordon Bleu for at least 10 minutes (in total). That's why we have to keep turning it from side to side at least 3-4 times.

The browned rolls are removed on absorbent napkins. The next step is to remove the toothpicks. We will take out and count each toothpick from each roll. They have nothing to look for on the table.


Marsala chicken with mushrooms and rice

Chicken breast is one of the most versatile types of meat. You can prepare it in so many ways, and you don't even know where to stop. Schnitzel, grilled chicken breast, blue cordon, chicken breast roll, skewers and lots of exotic-inspired sauce recipes.

Today we offer you a simple recipe for chicken breast & icircn Marsala sauce, which fits perfectly with a generous portion of rice. The recipe is called that because of the Marsala wine. If you do not have such a wine, you can use any other type of wine.

  • 175 g of rice
  • 500 ml of water
  • 125 g flour
  • salt
  • pepper
  • oregano
  • 500 g boneless chicken breast
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 2 cloves of garlic
  • 250 g mushrooms
  • 1/2 glass of wine
  • 250 ml chicken soup

Boil the rice in water with a pinch of salt. When it starts to boil, reduce the heat and cover with a lid. Leave until the rice has boiled and absorbed the water, about 20-25 minutes.

In a large bowl, mix the flour, salt, pepper and oregano. Cut the chicken breast fillets and roll the pieces of meat through this mixture.

Put the butter and oil in a pan on the fire and, when they are hot, add the chicken pieces. Cook for 5-7 minutes on each side, until golden and crispy. Remove the chicken breast from the pan and add the finely chopped garlic, sliced ​​mushrooms, salt and pepper and cook for a few minutes.

Add the wine and chicken soup, then put the chicken pieces back in the pan. When the mixture starts to boil, reduce the heat and simmer for 5-10 minutes, until the liquid has dropped and the sauce has thickened slightly.


Chicken breast 1 kg (4 breasts are made from one breast).
Eggs 3 pcs
Classic cheese 200 g
Smoked Ham 200 g (Preferably already sliced)
High quality white flour 200 g
White / yellow breadcrumbs 300 g
Delicate on top
Salt 10 g
Butter 250 g

Prepare all the ingredients.
The chicken breast is washed, cleaned. The chest is cut into 4 approximately equal pieces.
Cover each piece with cling film (beat much better, do not break the meat and do not sprinkle) and beat well with a kitchen hammer. Season the chicken breast with chicken Delikat.
Put a slice of ham on the first half of the chicken and the cheese on it.
Make sure that the piece of cheese and ham is not too big, otherwise you will not be able to cover it with meat.
Cover the cheese with the ham with the other half of the breast, so that it covers it completely. If it does not cover it, cut more cheese or ham.
From 2 chicken breasts, 8 cordon bleu are made.
They keep very well frozen in this form (I put them in breadcrumbs and then put them in the freezer). If you take them out of the freezer, do not defrost them, put them directly in the pan.
In 2 flat plates put breadcrumbs and flour. In a deeper plate beat eggs with chicken Delikat and mix well with a fork.
Drizzle the breast with flour, then with egg, and then with breadcrumbs.
Melt the butter on a flat pan and arrange the cordon bleu, cover with a lid and fry over medium heat.

Serve with vegetable / salad garnish.
This is the classic recipe, I simplify it this way: I only breast it with breadcrumbs and fry it in oil. It's simpler but just as tasty.
Good appetite!

Try this video recipe too


Video: Μπουτάκια κοτόπουλου με μανιτάρια. FOOD VIDEOs (May 2022).


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