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 starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Fluffy buns filled with creamy cheese and Speck Alto Adige PGI
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!