Ingredients

Adjust Servings:

	1 tsp dried thyme
	1 &1/2 tsp salt
	1 tsp pepper
	3 chicken breasts about 800 g in weight
	12 slices cheese
	6-8 slices ham or bacon/prosciutto
	sunflower oil for frying
	100 g Schär Universal Mix
	3 eggs beaten
	100 g gluten-free breadcrumbs
	Mustard sauce
	3 tsp butter
	3 garlic cloves chopped
	3 tsp Schär Mix Universal
	460 g milk
	60 g mustard
	100 g shaved parmesan
	1 tsp salt
	1 tsp pepper

Nutritional information

825 kcal

Calories

19.1 g

Fats

43.5 g

Carbs

58.3 g

Proteins

Cordon Bleu

Name: Chicken Cordon Bleu With Mustard Sauce - Gluten Free Lunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: French

Features:

Cuisine:

France

Tender chicken breast stuffed with ham and melted cheese, and coated with a crispy breadcrumb crust, our cordon bleu is the perfect balance of flavors and textures.

30 min
Serves 3
Medium

Ingredients

1 tsp dried thyme
1 &1/2 tsp salt
1 tsp pepper
3 chicken breasts
about 800 g in weight
12 slices cheese
6-8 slices ham
or bacon/prosciutto
sunflower oil
for frying
100 g Schär Universal Mix
3 eggs
beaten
100 g gluten-free breadcrumbs
Mustard sauce
3 tsp butter
3 garlic cloves
chopped
3 tsp Schär Mix Universal
460 g milk
60 g mustard
100 g shaved parmesan
1 tsp salt
1 tsp pepper

Directions

To get started with this chicken cordon bleu, you’ll need the following ingredients:

Steps

1 Done	Combine the thyme with the salt and pepper in a small bowl. Rub the seasonings on the chicken breasts. Put each breast between two sheets of cling film and beat it with a rolling pin until flat (1 cm thickness).
2 Done	Lift up the top film, adding 2 cheese slices as a first layer, then the ham, bacon or prosciutto slices and another 2 slices of cheese. Roll the breast from top to bottom, wrap it in the cling film, sealing up the edges. Refrigerate the 3 rolls for 30 minutes.
3 Done	Heat up the oil in a frying pan over medium heat. Prepare three individual bowls: one with the flour, one with the beaten eggs and one with the breadcrumbs. Pass the cold breasts initially through the flour mixture, then gently drop it in the beaten eggs, covering the surface. Transfer with a spoon in the breadcrumbs bowl, and straight away in the pan. Cook for 3-4 minutes on each side, until they change their color into a golden brown.
4 Done	For the sauce, melt the butter in a small saucepan over medium heat, adding the garlic and the flour. Whisk for 1 minute, then pour in the milk, stirring constantly. Stir in the mustard and shaved parmesan, season with salt and pepper, mixing until you have a thick, creamy sauce.
5 Done	Slice the chicken into 2.5 cm (1 inch) sections, drizzle with the sauce and serve immediately.