These two are classic dishes! With Kiev the origin of this amazing dish is from Russia believe it or not, well the French and other surrounding countries want to stake claim. As for Cordon Bleu the Swiss take claim. I could muddy the waters here and introduce you to Beef Rouladen which is the beef version but I’ll do that on another recipe.
You will not know the difference until you cut into it.
Chicken Cordon Bleu: Chicken breast pounded thin rolled with a slice of ham and cheese.
Chicken Kiev: Chicken breast pounded thin and wrapped around a nugget of herb butter.
Chicken Kiev Cordon Bleu
Servings: 1 People
Ingredients
- 1 Chicken Breast Cut in half. Remove tendons and fat. Optional: Veal
Option 1: Kiev Filling
- 3 tbsp Soft Butter
- 2 cloves Garlic minced
- 1 tbsp Chopped Parsley
- Salt & Pepper to Taste
Option 2: Cordon Bleu Filling
- Boursin Cheese Cut In Half Optional: Add Diced Mushrooms with the Cheese
- Smoked Ham Wrap Cheese
Panko Coating
- 2 Eggs (Lightly Beaten)
- 1 cup Flour
- 1.5 cup Panko or Breadcrumbs
- 1 tsp Sea Salt
- 1 tsp Cracked Peppercorn
Instructions
- Take a single chicken breast. ̀Using a food hammer or rolling pin beat it to death till it’s about 1/4″. Be a pro, not an axe murderer! Be kind to your meat. 🙂
- Salt & Pepper the cutlet. Very important.
- Lay a piece of ham on the chicken.
- Put a piece of Boursin on it.
- Add some diced mushrooms as an option.
- Starting from an end Roll and tie in the ends.
- Using Cellophane wrap the roll and twist the ends and put in fridge for 30 min. Don't be a rookie and miss this step. This gives it firm form and holds everything nice and tight, just like your wifes girdle. 🙂
Last Step
- In three bowls put in Eggs, Flour and Panko into their own bowl. Add Salt & Pepper to the Panko.
- Take Chicken, coat with flour first, then egg, then roll and coat with Panko breadcrumbs. EXACTLY in this order. FYI- Egg does not stick to the chicken neither does Panko. The egg is the binder, don't mess this up or I will horse whip you!
Notes
190 C or 375 F for 30-35 Min.Rest for 10 minutes covered in tin foil. Then serve.
Many years ago I worked in a convention center we make these and severed to anywhere 500 or 600 guest with rolls and 2 side dishes.
They sure were good.
Damn…that’s a lot of chicken!