Mrs WDC called this a ‘fun’ dinner. Well, every now and then it is fun to do some deep frying!
8 slices of chicken or turkey breast (about 500g) sliced thinly – about 4mm
6 sandwich slices of cheese – any type – about 150g in total
4 slices of ham (optional), about 80g
1 cup of milk
Large handful of flour – plus more if necessary
3 eggs beaten – plus more if necessary
300g pack of panko bread crumbs – or other fine breadcrumbs
4 large Maris Piper potatoes
Salad of leaves, broccoli, peas etc.
Toothpicks for holding the cordon bleu together
1-2 litres of vegetable oil
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.