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 ...
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.