CHICKEN CORDON BLEU WITH HOLLANDAISE SAUCE
Yap, Tamani Kafe at Jakarta is my first place ate cordon bleu. And, their cordon bleu was really good! The things I always remember from Tamani Kafe are chicken cordon bleu, fish 'n chips and they always served the foods on a very big plate with big amount of foods! *but I dunno now. Hopefully nothing change ;)*
Last time, I made fish 'n chips and this time I made chicken cordon bleu based on Ramona Cafe recipe, courtesy Sonja Vanderveen. The only change I made was I reduced the breading measurements because it is too much :).
The taste? No doubt, because it tasted really good! I served it with buttery mix veggies stir fry.
Chicken Cordon Bleu with Hollandaise Sauce
6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese
1-1/2 cups all-purpose flour
1 cup wheat flour
1/2 cup rice flour
2 cups ground bread crumbs (panko or italian bread crumbs are ok)
1/2 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon paprika
1/2 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
4 eggs, well beaten
4 egg yolks
Pinch fine salt
Pinch white pepper
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying
Buttery Mix Veggies:
3 pieces carrot, diced
1 cup frozen green peas, defrost
1 cup frozen corn, deforst
1 piece onion, diced
2 cloves garlic, chopped
1 tbsp butter (or olive oil)
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.
For the breading:
Combine all ingredients, mix well, and place on a large platter.
To prepare the Hollandaise sauce:
Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken. Serve it with buttery mixed veggies and rice, if desire.
For the buttery mixed veggies:
Stir fry all ingredients until the carrots are tender.