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Cordon Bleu Taco Style
Cordon Bleu Taco Style! Get creative for dinner with a fun new mash-up of classics
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Team
Chefclub
Total time : 2 h 25
Cooking : 25 min, Resting : 2 h
Step 1/4
To prepare the chicken, make a lengthwise incision in the center of the breasts to enable them to be flattened. Tenderize them by placing them in a freezer bag. Flatten them further by sandwiching them between two sheets of parchment paper and using a rolling pin. Coat them in flour, beaten eggs, and breadcrumbs.
Step 2/4
Place the chicken breasts on a sheet of plastic wrap, then cover them with a smaller tray. Fold the chicken breasts over the top of the tray and leave them in the freezer for 2 hours to take on a taco shape. To make the béchamel sauce, gradually mix the milk with flour and butter in a saucepan until smooth.
Step 3/4
Cut the potatoes and place them in a bowl, sprinkle with spices, add salt, and mash them. Drizzle with olive oil and continue to mash. Place 2 slices of Edam cheese end-to-end vertically, then cover with a slice of ham of the same size. Place 1 tablespoon of mashed potatoes and make a hollow in the center. Pour béchamel sauce into the hollow and cover with mashed potatoes. Roll up the Edam cheese and set aside. Repeat the process to obtain 4 rolls.
Step 4/4
Fry the chicken in hot oil until golden brown. Place 1 Edam cheese roll in the center of each cutlet and bake for 15 minutes at 350°F. Serve with salad and sauce, enjoy!
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