Let's make Chicken Cordon Bleu. So it sounds so
grandeur, right? But I'm sure that many
of you know this already. So the Chicken Cordon Bleu
is actually a relative of snitchzel. It's a breaded meat:
pork, veal, chicken, beef. Right? Popular in Germany,
Austria, and in Switzerland. It's so fancy, right? But when I taste the original
Chicken Cordon Bleu in Switzerand, I have noticed that our
version is way more cheesier. So it's really good that your
version is cheesier, right? Your version is
way cheesier, right? So let's prepare it,
it's very very simple. First. I know that... So here, a disclaimer. Many of you already
know how to make this. This is my simple version that I'm sure
that would may help you, right? I prepare first a spice mix. This is salt. This is garlic powder. So I'm combining that:
Salt and garlic powder. This is Spanish paprika
and thyme. The thyme is optional. You can also use rosemary. Okay. So this is my spice mix. And then what I put
inside my Cordon Bleu, I have here ham slices. This is pickles, just the sweet
pickles that you can buy in can and this is string cheese
from Eurorich foods. What I like about this
is that it's sliced already. So you just cut it
in the middle, right? If you also don't like string cheese, you can
use Cheddar cheese or any easy-melting cheese. And then we have here
chicken breast fillet, making this Chicken
Cordon Bleu is very simple. The first step is you
get a clean wrap. Okay, just like that. One piece of clean wrap and then
you get your chicken, right? So normally one quantity
of this, half of the breast. One piece of a
whole breast, right? You put it on that clean wrap and
then you season it with your spice mix. Don't be too generous
on seasoning, just enough because of course, you're also
putting other flavor components. And then cover it
again with clean wrap. To those anti-plastic, you can use
parchment paper or wax paper and using the clean wrap
you put and a rolling pin, So there,
you just hit it. There it is, right? You can also use a mullet. The mullet is the hammer-like with
pointed things on it for pounding beef. I just myself find it more
gentle if you use this. "But I don't have a rolling pin." Then you just use a heavy surface
that you can find in your kitchen. Right? So you just want to pound it. What I like about the rolling pin is
you can also use this to make it even. It's fantastic, right? You just pound it in a size a bit bigger
than the ham and with the cheese. Okay, you may cut it
like that with the cheese. See? Okay. That size. And then take off the
plastic that you put on top. You're going to recycle that. You put your ham, you put your
cheese, and then your pickles. It's delicious with pickles. But if you're not fond of pickles,
as usual, you don't put some. But you can put also our Pimientos,
you may put some Pimientos and then you seal
the sides first. Okay, for the cheese
to get trapped inside. You trapped the cheese into the kitchen
and then you roll it going to you. You just roll it like that. My clean wrap just got big,
my sincere apologies. And then after rolling it,
you compress it properly. Using the clean wrap,
you seal it already. This is how I do
the Cordon Bleu. And then this one, you put in
refrigerator or freezer for an hour so that it would set before
you put the breading. There it is, right?
You won't get stressed. Let's say for example that you have order
to prepare for tomorrow or the other day, you make a lot of this and then
when you are ready, right? You bread it and then
that's the time you cook it because I don't recommend
that you are to bread already. Let's do one more. That you are gonna
bread a lot because when in breading,
it's texture will change. The texture of the crumbs became soggy
when you left it long inside the freezer. Right? So it's better that
it's always fresh. So you get again
your chicken breast and then you're going to
season it with your spice mix. If you want salt and pepper only,
you don't want to follow my spice mix or you have your own
spice mix that you use. So there. Push! What I like about the Chicken Cordon Bleu,
It's pronunciation is even fancy. Is it's very easy to
make but it is fancy. It's fancy, right? That's why you can
sell a lot of this. You're not selling it in a high price
because the ingredients are expensive but of course,
this is labor of love. Just look at here,
you're hitting right? So there. Check with the ham. Size of the ham slightly
bigger than the size of the ham. You put your cheese. Your pickles. You don't like pickles?
It's fine. You trapped the cheese. Because when you're frying and
the cheese have shown, that's what makes the
oil contaminated, right? And then you roll. Because other recipes
when you chopstick it- Chopstick, my apologies! Why did the word chopsticks
crossed in my mind though? Because other recipes, right? What they will tell you
is to use the toothpick. But me, since I have
watched maybe a video wherein a toothpick
is left inside the cake then it has
caused accident. It seems I have become afraid of putting
pointy things on my products, right? So I'm going to continue pounding
this and then after that, let's bread! So now, I'm ready to bread
the Chicken Cordon Bleu. With accent, right?
It's fancy, right? So I'm seasoning my bread crumbs. This is Japanese
bread crumbs or Panko. You can also use
those fine bread crumbs. I think in Switzerland, what
they use is fine bread crumbs. So to those who are
in Switzerland, right? Then you use
fine bread crumbs. So just season it with
salt and pepper lightly. That's very important. Because every component of
your dish should be well-seasoned. And this is just eggs,
I've beaten some eggs. This one is for the snitchzel
for I don't have ham anymore. So I have just pounded
the chicken breast left. So 1 kg of chicken breast will
produce you around 8 pcs. 8 to 9 pieces of
Chicken Cordon Bleu. So remove it from the clean wrap and
if you are to refrigerate it overnight, it will firm even more. So look how nice, right? And then you just
roll it in a flour. You shake a bit. You roll it in egg. Beaten egg. Remember the golden rule: Keep one hand clean so like here,
I have scratch my eye part. So I have use it without any
cross-contamination because it is dry. And then you roll
it in bread crumbs. Just like that. And then I don't
recommend deep frying this. So what I am gonna do here
is just like shallow-frying. My pan is already hot so
I can put it directly already. Okay, again. I don't recommend... Why am I not
recommending deep frying? Because your Chicken
Cordon Bleu might open and I also do not recommend that you'll put the
plate where you do the breading inside the freezer. It's good that, anything
that you will bread. Whether it's Katsu,
whether it's fish or anything. It's nice that the
breading is fresh. For it becomes soggy. The crunchiness of the breading decreases when
you put it in the refrigerator or the freezer. Okay. And then the advantage of
having one hand dry is there. It will quickly turn brown since it's
first to be cooked so just be careful. The beauty of doing this way, that's it's wrapped
with clean wrap is you can control the size. So the size is really even. Because what I've noticed
in some Cordon Bleu, it seems like there are times it's big
and there are times that it's small but of course, that would also heavily
depend on the size of the chicken. Okay. So don't maximize the flame
too much, I have minimize it to make sure that it's really
cooked up to the inside because what you want to avoid is for the
inside of your Chicken Cordon Bleu to be raw. That's why you need to
estimate the temperature. Not that too hot. If you're to deep fry it,
make sure you have a basket. So that it will be resting,
not just that it will open or if you want to do it in traditional
way, you put it some toothpick. Just make sure that before serving it,
you will be able to remove the toothpick. That is really what
I am afraid of, right? Of course, me as a customer,
when I see things like that. I really understand why it's left
but the problem sometimes, when the one who will
eat quickly eats it, right? We already forgotten
that it has toothpick. You just have to rotate
it for even cooking. Beautiful. My Chicken Cordon Bleu
is really cooked fairly, right? Professional,
amazing! Of course, this is chicken. So after working with the chicken,
please make sure that you will sanitize your hands and your
station to prevent cross-contamination. For example also that
this would be for dinner: You may bread it on morning,
you just put it on refrigerator. Right? What I don't recommend
is that it will last more than overnight with the
breading in the refrigerator. The texture would
really be different. I know I keep saying things again but it's just
because like me, as someone who loves eating, I will know and I will notice if the breading
has been in the refrigerator for long. It's crunchiness would be different. Okay, let's check this. It's nearly done. I am going to bread my snitchzels. It's just a breaded chicken yet the name
became grandeur, it became snitchzel. We are on Europe today. That's why we have the
accent for the "Cordon Bleu". We're in Europe, right? Why does it have a tissue? The paper towel will
absorb any excess moisture to prevent the breading
from becoming soggy because if it will be soggy or it will have
extra moisture that is not a need for the recipe, it's consistency is
going to change. It will not become
crunchy nicely. The moisture you only want for that is the moisture
from the meat and the moisture from the eggs. Okay? So I'm going to clean this and
then let's continue frying. I am gonna change
my tongs already too. I am frying the last batch
of the Chicken Cordon Bleu. I am very proud because
the sizes are really equal. This one just got
a bit smaller. There it is, right? The chicken may have a diet that's why
it's chicken breast's size decreased, right? So let's continue frying this
but here, let's prepare the sauce. This is just the classic sauce
of the Chicken Cordon Bleu. This is just the Béchamel. So you put butter. And flour,
just all-purpose flour. Let's just make it fancy a little bit because
we are on Europe as I have said before. So our Béchamel sauce,
let's make it Truffle Béchamel. It's fancy. Let's put it Truffle Salsa
from Eurorich foods. So I'm cooking the
flour and the butter. Béchamel sauce is
just white sauce. Right? It's name just sounds fancy
but it's just white sauce. So butter and flour,
you are making the roux. R-O-U-X So the equal mixture of
the butter and the flour. You cook it
until aromatic. You put the
fresh milk. And then you keep on
mixing it until it thickens. I will just out the Truffle at the last part
so that it's nice flavor would really show and then you just
season it with some salt. You have to constantly
stir this to prevent lumps. The Truffle is not required, okay?
If you just want to make it fancy. Because I know that many of you
are doing food tray businesses, right? And the common
problem is: "All of us is already doing
Chicken Cordon Bleu." Then you put a bit of sophistication
that wouldn't hurt the budget. Right? When you hear that noise,
the cheese is going out. So here, I will remove it already
since it seems to be cooked. My Béchamel sauce is
thickening, as you can see. I'm going to season
it with some salt. I will cook my
snitchzel already. Oh! So there it is. Oh my! My apologies.
I was shocked by that. The chicken separated,
it nearly fly. So there, snitchzel. The chicken said: Because of doing anything to me,
Cordon Bleu or Snitchzel but hard to pronounce. So there, it already boiled, turn off the
flame and then you just put your truffle salsa. It can also be truffle oil,
about 1 tbsp. only. This sauce of Cordon Bleu
is on another level. It's delicious. It's delicious. I will put it a
bit more of salt. It can also be
mayonnaise. You just put a bit of mayonnaise
and a bit of mustard. So there. So I can taste
that one already. Super achieved. So there,
with pickles Right? And look at the cheese. Oh my God!
Look at the cheese. Right? And look at the layer,
the layer is so fantastic. Let's taste it first
without the sauce. The cheese is amazing. It seems like I need
to have a jacket. I feel like I am
on Switzerland. My God! I am really filled
with cheese. The pickles made
something different and the spice mix really
made it so grandeur. It's delicious. This is not your usual Cordon Bleu,
it is the grandeur Cordon Bleu. And you can see,
it looks like... It's like the cookies,
the cookies with design. That's why look at me,
I'm eating it like cookies, right? I am eating it as if... What do you call this? It seems like cookies
that are packed. So one more time. The only thing left to do
is to put it in the bag. Really so good especially
the part with the pickles. So there,
really so good. I may burnt this one,
the Snitchzel will feel down. So there. Let's remove it already so
there's no hassle on tasting it. So let's taste it with the pickles
and with the Bechamel sauce. So delicious. Make this already. Now already because it's so delicious
and I'm going to see you in Switzerland. Okay? So take care, happy
cooking and enjoy :)
