Chicken cordon bleu…with an Egyptian twist


This is definitely not an Egyptisn dish but somehow it made its way to the Egyptian junk food places in Cairo streets but in complete disguise. A place called moemen in Cairo started its own version of cordon bleu sandwich. Yes, a sandwich! However, it was stuffed with bell peppers, cheese and some unknown grease that was so heavenly. For some reason, you cannot eat anything after that sandwich, it just stays for a while. I will share with you my version of cordon bleu. As usual, this might not be the right approach but it is tasty.

Cordon Bleu Recipe

Ingredients
4 Milanese cut of boneless chicken breast or any thin cut or hammer it down
1 large onion chopped thinly by the food processor
2 minced garlic cloves
1 lime juice
1 teaspoon vinegar
1 teaspoon paprika
1 teaspoon all spices
Salt and pepper
8 pieces cold cuts of smoked turkey
8 slices of your favorite cheese e.g. Cheddar, provolone or Swiss
2 eggs
1/2 cup milk
1 cup bread crumbs
1 cup flour
1/2 tablespoon of olive oil
Oil for frying (I use vegetable oil)
Toothpicks

In a large bowl, mix the onions, garlic, spices, lime and vinegar together.
Wash and dry the chicken.
Put the chicken in the marination, again the longer the better 🙂

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Put each piece of chicken flat on a solid surface.

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Put one slice of the cold cut then cheese then cold cut then cheese. In this picture, I am using dried basturma but I really suggest to use smoked turkey cold cut instead, since the dried beef basturma could be a bit overwhelming and taking over but I like it 😉

Chicken with cheese and cold cuts

Chicken with cheese and cold cuts

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Then I hate this part trying to do the surgery of closing this chicken over the cheese and cold cut. May the force be with you!

Chicken surgery with toothpicks to close all ends.

Chicken surgery with toothpicks to close all ends.

When done, wrap the chicken in plastic wrap and freeze it for an hour.  That makes it much easier to do the breading since it is more solid and not loose.

Wrap the chicken in plastic wrap and freeze for a while

Wrap the chicken in plastic wrap and freeze for a while

Beat the eggs with milk and 1/2 tablespoon of olive oil (helps the breading to be sticky).
Unwrap the plastic from the chicken, dip in flour and cover it very well. Flour is our seal then dip in eggs mixture then finally in the bread crumbs.

Flour-eggs-bread crumbs and repeat

Flour-eggs-bread crumbs and repeat

Chicken cordon bleu in bread crumbs

Chicken cordon bleu in bread crumbs

Repeat until done.
Preheat oven to 400 degrees f.
Heat the oil in a deep pan. You know it is ready when you drop few breadcrumbs and they float quickly to the surface.
Put the chicken in the oil and lower the heat.
Fry the chicken on each side for few minutes until golden brown.


Take the chicken out and place it on paper towel to dry.

Put the chicken in the oven to bake for another 15 minutes. Enjoy!

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