Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Course: main course
Style: traditional
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Chicken cordon bleu with Speck Alto Adige PGI and mozzarella



  • Ingredients for two cordon bleu

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 ...

Crêpes with Speck Alto Adige PGI sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.  

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

Torta salata with original Speck form Alto Adige e onions - recipe

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

South Tyrolean Speck burger - recipe

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

Chanterelle salad with Speck Alto Adige PGI - recipe

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.