Chicken cordon bleu
Chicken breasts are pounded thin, layered with ham and Swiss cheese, then coated in breadcrumbs and fried until crispy.
Cordon bleu (2 portions)
2 Chicken breasts
4 Slices ham (cooked)
4 Slices Gruyere cheese
Plain flour
Egg wash
Panko breadcrumbs
Remove the skin from the chicken breast, place between 2 pieces of grease paper and hit with a rolling pin or base of a pan until an even thickness.
Layer you chicken breasts, ham and cheese. Using toothpicks seal the edge of the chicken.
Pane the cordon bleu in this order: flour – egg – breadcrumbs – egg – breadcrumbs.
Celeriac remoulade (6 portions)
1 Celeriac (unit)
125g Mayonnaise
50g Crème fraiche
25g Wholegrain mustard
25g Dijon mustard
5g Chopped parsley
½ Lemon (zest)
Salt + pepper
Caperberries
Cut you celeriac into julienne.
Mix all other ingredients, mix with the cut celeriac.
Finish with olive oil, black pepper and caperberries.
