Fried chicken fillets cordon bleu style

Name: Fried chicken fillets cordon bleu style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Baby Carrots; 7-10 Tbsp Salt; 80 g Comté cheese; 2 discs Parma ham (approx. 25 g each); 2 Eggs (size M); 6 stalks of chives; 4 Stem(s) Thyme; 3 Stem(s) Parsley; 75 g Breadcrumbs; 4 Chicken filets (approx. 180 g each); 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 3-4 Tbsp Oil; 2 TABLESPOONS Butter; 300 g Whipped cream; 100 g Low-fat curd; 7-10 Tbsp Lemon corners

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Baby Carrots
7-10 Tbsp Salt
80 g Comté cheese
2 discs Parma ham (approx. 25 g each)
2 Eggs (size M)
6 stalks of chives
4 Stem(s) Thyme
3 Stem(s) Parsley
75 g Breadcrumbs
4 Chicken filets (approx. 180 g each)
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
3-4 Tbsp Oil
2 TABLESPOONS Butter
300 g Whipped cream
100 g Low-fat curd
7-10 Tbsp Lemon corners

Directions

1
Wash the carrots, peel them and leave some of the carrot green. Blanch the carrots in salt water for about 2 minutes, then rinse under cold water
2
Cut the cheese into 4 thick strips. Cut ham slices in half. Whisk eggs in a deep plate. Wash herbs and shake dry. Finely chop parsley and thyme leaves. Cut chives into small rolls. Mix 1/4 of the herbs and breadcrumbs in a deep plate
3
Cut a pocket in the long side of each chicken filet. Fill the pocket with cheese and ham. Season the meat with salt and pepper and turn it first in flour, then in egg and finally in breadcrumbs
4
Heat the oil in a large frying pan. Fry the meat in it over a low to medium heat for approx. 12 minutes while turning. Heat the butter in a pan and sauté the carrots for about 2 minutes. Add 2 tablespoons of water, cover and heat for approx. 2 minutes
5
Heat the remaining herbs, cream and quark in a pot and season with salt and pepper. Arrange breaded chicken fillets, carrots and chive cream and garnish with lemon wedges