Page 71 - 201415_TOH_Cookbook

CHICKEN
CORDON BLEU
LOUGHRAN FAMILY, NEW FAIRFIELD, CT
INGREDIENTS
Serves 4 to 8
8 chicken cutlets 4 slices Muenster cheese 4 slices ham 5 teaspoons grated, good-quality
cheese of your choice 1 egg Splash of milk 1 cup Italian breadcrumbs 1/4 cup chopped fresh parsley Vegetable oil 1 (14.5-ounce) can chicken broth 1 tablespoon all-purpose lour
“This recipe is simple and easy to prepare. You can also add some fresh or canned mushrooms to the top if your family likes them.” Patricia Loughran
PREPARATION
1. Preheat oven to 350°F. Have a 9- by 13-inch baking dish ready.
2. In the center of each cutlet, place 1/2 slice of Muenster cheese and 1/2 slice ham. Top with 1/2 tea- spoon grated cheese. Roll up the cutlets and secure with toothpicks.
3. Put the egg and milk in a bowl and whisk together with a fork. In a sep- arate bowl, mix together the bread- crumbs, the remaining 1 teaspoon grated cheese and parsley. Dip each cutlet in the egg mixture and roll in the breadcrumbs.
4. Heat a thick ilm of oil in a large skil- let over medium-high heat. Working in batches to avoid crowding the pan, brown the cutlets on all sides but do not cook through. Transfer to the baking dish.
5. In a bowl, whisk together the broth and lour. Pour over the cutlets. Bake for about 40 minutes or unil the broth thickens and the cutlets are tender.
Taste of Home – Page 61