The best Gordón Blue. Cooking Recipe # 2.
• 200 gr. Chicken breast.
• 30 gr. Leg ham.
• 30 gr. Of cheese of your preference, I recommend a Swiss cheese.
• 1 Egg.
• 50 gr. of wheat flour.
• 50 gr.of breadcrumbs.
• Oil for frying.
• Salt and pepper.
• White wine sauce.
For the white wine sauce you need:
• 1 White wine glass.
• 200 cc bird background.
• 50 gr. of milk cream.
• 30 gr. of white rux (butter with flour used to thicken sauces).
• 1 Bay leaf.
• 10 gr. of onion in brunoise.
• 10 gr. of butter.
White wine sauce:
1- In a pan add the butter and sauté the onion and let it crystallize.
2- Add the wine to the pan and let it reduce.
3- Add the bay and bottom of the bird and let reduce again.
4- Add the rux little by little until you see the sauce take shape.
5- Finally add the cream, salt and pepper and remove the sauce from the heat.
- 1- Place the breast fillets between 2 plastics and beat it to reduce its thickness to about ½ cm, season with salt and pepper.
2- Spread the steak and in the middle put the ham and cheese, then take one end and roll it up starting from the widest side.
3- With the help of some chopsticks, pierce the chicken so that it does not open when it is frying.
4- Set aside in three bowls the flour, the bread crumbs and the egg, all separately.
5- Pass the chicken first through the flour, followed by the egg and finish by passing it through the bread crumbs. Reserve in the fridge about 30 minutes.
6- Heat the oil and fry the chicken until it turns a golden color and then remove it.
7- At this point the chicken will still be raw so we have to have the oven prepared at about 200 ° C and I have to introduce the Gordon Blue about 20 to 30 minutes depending on the thickness..
8- Remove from the oven, on a plate put a base of the white wine sauce, then put the chicken and on the crown again with another touch of sauce.
9- ou are ready to enjoy your Gordón Blue, you can accompany it with a vegetable salad that will add a touch of freshness to your dish.