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Mini Cordon Bleus with Taleggio

4 December 2018 — Party, Snack

Mini Cordon Bleus

Ingredients

Creates 32

4 skinless, boneless Chicken breasts

200g Taleggio DOP

16 slices of ham (8 if the slices are large)

100g flour

100g dried breadcrumbs

2 eggs, beaten

salt

pepper

paprika

 

How to make it

A retro classic with it’s party hat on, these mini Cordon Bleus are a showstopper. Ensure you make enough because they will be the first party canapé to go!

  1. Preheat oven to 200°C/180°C fan/Gas 6
  2. Place a sheet of cling film over a chopping board
  3. Take a chicken breast and slice through, making about 4 slices
  4. Lay out the slices and cover with cling film
  5. Hit with a tenderiser until uniformly flat
  6. Spread a little butter on
  7. Season with pepper and paprika
  8. Take a chicken layer and place a layer of ham over
  9. Place the Taleggio inside the ham layer
  10. Roll up ensuring contents is contained
  11. Ensure you have your three dips ready: a bowl of whisked eggs, a bowl of flour, a bowl of breadcrumbs
  12. Dip into the egg first, then the flour, then the breadcrumbs
  13. Secure with some toothpicks
  14. Continue until ingredients are used up
  15. Place on baking tray lined with baking parchment
  16. Bake for 15-20 minutes, until the chicken is no longer pink
  17. To serve, cut into 2 so each half still has a toothpick to pick up the piece with
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