Skip to main content Skip to ingredients Skip to instructions

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella. An absolute must-taste!

Dish: Main course

Difficulty: Medium

Preparation time: 60 min

A recipe by: Stefano Cavada

Ingredients

Serves for

cordon bleu

Ingredients

2 chicken breasts
4 Slice mozzarella
8 Slice Speck Alto Adige PGI

For the breading

40 Grams panko (or, alternatively, classic breadcrumbs)
2 tablespoon extra-virgin olive oil
4 tablespoon 00 flour
1 egg
pepper to taste

For the mustard salsa

30 Grams butter
15 Grams 00 flour
300 Milliliters hot milk
2 tablespoon Dijon mustard
3 tablespoon finely-grated parmesan

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Total time 60 min

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.

Similar recipes

Steamed bao buns filled with Speck Alto Adige PGI, fresh robiola cheese, rocket and balsamic glaze, served on a plate alongside sliced speck.

Bao Buns with Speck Alto Adige PGI, robiola and rocket

Soft steamed bao buns filled with Speck Alto Adige PGI, fresh robiola, rocket and a drizzle of balsamic glaze. An original dish with a refined and perfectly balanced flavour.

Time: 245 min

Difficulty: Medium

View recipe