Cordon Bleu
Chicken escalopes folded around sliced turkey and cheese, coated and fried.
Serves 4 · 45 min
Per portion (336 g)
| Calories | 963 kcal |
|---|---|
| Protein | 66.8 g |
| Carbohydrates | 40.9 g |
| Fat | 57.9 g |
| Saturated fat | 17.3 g |
| Sugars | 6.2 g |
| Fibre | 2.6 g |
| Sodium | 1808 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 600 g chicken escalopes
- 160 g turkey slices
- 200 g cheese slices
- 100 g grated cheese
- 4 mgharfa kbira flour
- 2 eggs
- 180 g chapelure
- 1 mgharfa s8ira salt
- 1 mgharfa s8ira black pepper
- 30 cl vegetable oil
Method
- Beat the escalopes between two sheets of cling film until evenly thin, so they cook in the time the crust takes to colour. Season both sides.
- Lay turkey and a slice of cheese over one half of each, keeping a clear border, fold the other half over and press the edges together.
- Set out three plates: flour, beaten egg, breadcrumbs. Pass each piece through them in that order and press the crumbs on well.
- Fry in hot oil over medium heat, not high, until golden on both sides and cooked through, then drain on paper for a minute.