MENU
2 chicken breasts 4 slices of mozzarella 8 slices of Speck Alto Adige PGI
For the breading
40 g panko (or, alternatively, classic breadcrumbs) 2 spoons extra-virgin olive oil 4 spoons 00 flour 1 egg pepper
For the mustard salsa
30 g butter 15 g 00 flour 300 ml hot milk 2 spoons Dijon mustard 3 spoons finely-grated parmesan
Preparation
Preheat the oven to 200°C static/180°C fan-assist.
Spread the breadcrumbs on a tray and drizzle with oil. Cook in the oven for 5 minutes. Remove from oven and put to one side.
Using the tip of the knife, slice the chicken breast horizontally through the middle to create a pocket. For each cordon bleu, lay 4 slices of Speck Alto Adige PGI on a chopping board, overlapping them slightly, top with the mozzarella and wrap into a roll. Place the rolls into the chicken breasts, and close the pockets with two cocktail sticks.
Toss the chicken pockets in the four, dredge in the beaten egg and pepper and, finally, coat in the breadcrumbs. Place on a baking paper-lined tray and cook for 35-40 minutes at 200°C static/ 160°C fan-assist.
In the meantime, melt the butter in a saucepan, add the flour and cook for a minute, whisking continuously. Remove from the heat and add two ladlefuls of hot milk. While continuing to whisk, add the remainder of the milk. Return to the heat and cook for one minute, stirring constantly, and then add the mustard and grated parmesan.
Serve the cordon bleu with the mustard sauce.
Ready to try something new?
See more Speck recipes ...
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.