Cordon Blue


4 tablespoons melted butter
4 large chicken fillet pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
4 Luncheon steak slices
4 slices of cheddar cheese
1 tablespoon sliced black or green olives
To cover:
2 large eggs
1/4 teaspoon salt
1 small pinch of black pepper
2 rusk cups


1- Preheat the oven to 180 °C, place the butter in a medium-sized oven tray and set aside
2- Place a piece of fillet between two pieces of parchment paper and tap with a meat hammer until it becomes slightly thin without tearing, then put it on a plate and finish the rest of the pieces
3- Season the chicken fillet with salt, pepper and paprika and set aside
4 – Put a piece of luncheon, a slice of cheese, then some olives on the half of the fillet, bend the second half of the fillet to get a semicircle while trying to insert the luncheon and cheese inside the fillet, then secure the ends with small wooden sticks
5-Put the eggs in a plate, add salt and pepper and stir a little
6-Place the rusk in a large plate
7-Put the fillet piece in the eggs and stir lightly to be covered with a thin layer, then put it in the rusk and stir on both sides to cover well
8-Place the fillet pieces in an oven dish and finish the rest of the pieces in the same way
9-Enter the oven tray for 30 minutes, turning once or twice until the chicken is tender and golden, then serve.

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