Cordon Bleu Chicken with Sir Laurier d'Arthabaska Cheese

Name: Cordon Bleu Chicken with Sir Laurier d'Arthabaska Cheese
Yield: 4 servings
Ingredients: 4 chicken cutlets about 4 oz (130 g); 4 very thin slices of smoked ham cut in two; 3 oz (90 g) Canadian Sir Laurier d'Arthabaska cheese in thin slices; 2 tbsp (30 mL) flour; 2 eggs; 1/2 cup (125 mL) breadcrumbs; 1 tbsp (15 mL) fresh thyme; 2 tbsp (30 mL) butter; 1/4 cup (60 mL) olive oil; Salt; Freshly ground pepper; Green salad

This is the Cordon Bleu Chicken with Sir Laurier d'Arthabaska Cheese recipe.

Prep: 15 min
Cooking: 10 min - 15 min
Refrigeration: 1 h

Yields 4 servings

Ingredients

4 chicken cutlets about 4 oz (130 g)
4 very thin slices of smoked ham cut in two
3 oz (90 g) Canadian Sir Laurier d'Arthabaska cheese in thin slices
2 tbsp (30 mL) flour
2 eggs
1/2 cup (125 mL) breadcrumbs
1 tbsp (15 mL) fresh thyme
2 tbsp (30 mL) butter
1/4 cup (60 mL) olive oil
Salt
Freshly ground pepper
Green salad

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Preparation

Make a deep incision into each chicken cutlet and open out on a work surface. Place 1 slice of smoked ham on each cutlet half. Cut away any excess ham.

Top each slice of ham with a slice of Canadian Sir Laurier d'Arthabaska cheese. Close cutlets and press firmly so that edges stick together, making sure the cheese is sealed inside.

Put flour into a bowl. In a second bowl, beat eggs. In a third bowl, mix breadcrumbs with fresh thyme, salt and pepper. Dip each cutlet first in flour, then in egg, and finally in breadcrumbs. Shake cutlets to get rid of any excess breadcrumbs, place them on a plate, cover with plastic wrap and refrigerate at least 1 hour.

In a frying pan, heat butter and oil. As soon as butter stops foaming, slip 2 cutlets into pan and brown 5 minutes on each side, carefully turning them with a spatula. Drain excess fat on paper towels and keep warm while you cook the other 2 cutlets. Serve with a green salad.