Peruvian Cordon Bleu

Ingredients

While the original Swiss Cordon Bleu typically uses veal, we have substituted it with chicken to align with Peruvian preferences. Additionally, we have incorporated Peruvian spices and ingredients to add a touch of Peruvian authenticity to this beloved dish. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 4 slices of smoked ham 4 slices of smoked ham
• 4 slices of Swiss cheese 4 slices of Swiss cheese
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the chicken breasts flat on a cutting board and season both sides with salt, pepper, paprika, and cumin.
3. 3.
   Place a slice of ham and a slice of Swiss cheese on each chicken breast.
4. 4.
   Fold the chicken breasts in half, enclosing the ham and cheese, and secure with toothpicks.
5. 5.
   Dredge each chicken breast in flour, dip it in beaten eggs, and then coat it with breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
7. 7.
   Transfer the fried chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
8. 8.
   Remove the toothpicks before serving.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound them gently to ensure even thickness for easier folding and cooking.
• Swiss cheese — Use a good quality Swiss cheese that melts well for a gooey and delicious filling.

Tips & Tricks

• For an extra Peruvian touch, add a pinch of aji amarillo powder to the flour or breadcrumbs.
• Serve the Peruvian Cordon Bleu with a side of salsa criolla, a traditional Peruvian onion and tomato salad, for a burst of freshness.
• If you prefer a healthier version, you can bake the chicken breasts instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 25-30 minutes, or until cooked through.

Serving advice

Serve the Peruvian Cordon Bleu hot, accompanied by a side of salsa criolla and your favorite Peruvian rice or quinoa dish. Garnish with fresh cilantro for an added burst of flavor.

Presentation advice

To make the dish visually appealing, slice the Peruvian Cordon Bleu diagonally and arrange the pieces on a plate. Drizzle a small amount of aji amarillo sauce over the top for a pop of color.