How to Make Cordon Bleu by Chef Kelvin Fernandez

[Music] welcome to another episode of kelvins kitchen where today it's one of my favorite dishes chicken cordon bleu I think about chicken cordon bleu when people asked what my go-to dishes something that is comfort layers of flavors and textures looks good tastes better it's just it's so satisfying crispy texture creamy cheesy gooey you can serve this with mac and cheese you can serve this with mashed potatoes you can serve it with rice let's start cooking and let's go make one of my favorite dishes I started with a chicken breasts make sure you have everything and cut off and cleaned I'll take the chicken breast cut it down the middle and then half like a nice little butterfly do not more time you know how cutting it along the way just to the center good more but not all the way through okay take my chicken breasts put it right in the center I'll season the chicken breasts with a little bit of salt kosher salt now we put another layer of plastic wrap right on top I can never get it off there we go right over put this to the side now we're going to take our chicken into the middle of our table now I'm going to use the flat side start from the center and move my way out [Music] [Music] we're not going all the way through just one make sure that it's getting flatter a little bit more even all right this one we're gonna make a little bit more classic you can literally stuff your chicken cordon bleu with anything that you want if you don't eat ham you can do turkey you don't want to put anything meat in the center you can leave that you can do slice chicken literally the opportunity is endless so we got some cured black forest ham I have a little bit of shredded Swiss this is a combination of Swiss head and Asiago that I had from some mac and cheese leftover so the good thing is if you're doing my recipes sometimes you'll have some additional stuff in-house so the whole key to this now is to making sure that we roll it nice and tight and we're gonna use this plastic wrap by doing that so first things first we're gonna roll over once we're gonna tuck in all the good stuff right so by tucking it in we remove the plastic wrap tuck tuck all right it's like keeping it nice and tight the whole way right don't worry if some things fall out as long as the majority stays inside right look at that we did a good job with that so we're gonna move this to the center all right any excess to get this card they roll that up turn this over all right tuck that in there roll that up nice and tight gonna pinch the sides pinch the sides roll roll roll there we have a nice beautiful chicken roll number one let's put that to the side all right next we're gonna add some salt because we have to season the burrata cheese and to that fans here we're gonna add a little bit of truffle honey and use this truffle honey in previous recipes not on my youtube yet but I'll bring it out soon but I did this on my sea bass recipe that will reduce Oh a little bit of truffle honey and that's basically gonna give it a nice layer of flavor all right we're done with that just let this to the side we're ready to roll again most important things with rolling just get the stuffing in the center wrap wrap this one's gonna be easier for the cheese is not falling apart if you don't want to use shredded cheese you can use slice cheese and I'll hold it together a lot better but as you can see we still made that happen tuck in tuck in tuck in our Center nice and tight roll nice and tight roll treat alright now we got two perfectly made rolls one is slightly bigger than the other of course I'm washing my hands because we're working with the chicken all right this is going inside the freezer for 15 minutes all right now we're doing our second chicken and this one we're gonna get a little bit more fancier I have some prosciutto that pardoned them then we're gonna use instead so we're gonna put this up there so if that's gonna be our inner lining I like to buy the prosciutto that's sliced already because I do not have a slicing machine that's gonna be thin enough and sharp enough to take care of to take care of these prosciutto slices so I'm gonna use pretty much the whole container but keeping it nice and thin layering it out since this is not as thick as the ham we can put a little bit more all right that looks perfect I have some burrata cheese burrata is a style of mozzarella we're just going to basically break that up it's creamy on the inside and thick on the outside so it holds its texture burrata is not meant to be cooked but since we're gonna keep it on the inside it's gonna add a lot of great flavor and that's the money right there alright next we're gonna add some salt because we have to season the burrata cheese and to get fancier and a little bit of truffle honey I use this truffle honey and previous recipes not on my youtube yet but I'll bring it out soon but I did this like my sea bass recipe that will redo so a little bit of truffle honey and that's basically gonna give it a nice layer of flavor all right we're done with that just let this to the side we're ready to roll again most important things with rolling just get the stuffing in the center wrap wrap this one is gonna be easier for the cheese is not falling apart if you don't want to use shredded cheese you can use slice cheese and I'll hold it together a lot better but as you can see we still made that happen tuck in tuck in tuck in our center nice and tight roll nice and tight roll see alright now we got two perfectly made rolls one is slightly bigger than the other of course I'm washing my hands just well working with chicken alright this is going inside the freezer for 15 minutes alright we're gonna do our standard breading procedure I have all-purpose flour I added 2 tablespoons of salt kosher salt I have 2 eggs whole eggs added with 2 ounces of water I beat that together we had a nice little egg wash and these are panko bread crumbs I like using panko because you have more of a crust on the outside so it's been 15 minutes with our cordon blues in the center you season the inside and now we have the flour seasoned as well so I'm just gonna want to keep one hand dry one hand wet so this is a little wet right now and put it in the dry you got to make sure that we hit the sides as well get it completely coated you don't want it frozen solid but you don't also don't want it to just fall the part of you when you're doing the breading procedure so I'm gonna go right into the egg wash all right and then what I always like to do with my dry hand pick up a little bit so I can put it right on top and now make sure that you hit it completely tonight besides right but most importantly that we're getting everything crusted really nicely with the panko because remember that's gonna be on our earlier you don't want it to fall apart and break on us so we're just making sure that it stays we're gonna put it right back onto our board [Music] all right the temperature is ready to go and drop one down ceil side down or pan frying which is a shallow fry which basically means there's enough oil to almost cover by a third to a half so this process is gonna take anywhere from three to four minutes we're just making sure that our chicken is completely gold and brown all around I'm gonna take a spoon and pour the hot oil over the chicken this is called basting just want to make sure that's completely golden brown all around we're gonna remove and throw in the oven all right out the oven we go I'm gonna transfer it right away to my cutting board just because some residual liquid always comes out from the cheese from some leftover grease a little bit of the moisture from the chicken we don't want that sitting there now like we do with all of our dishes that are hot let it sit two minutes three minutes before we touch it before we cut into it all right our chicken has been resting this is our first one and cut into it using a serrated knife which is a bread knife easier to cut into but look at that that's exactly what we're looking for cheesy gooey insaneness we did our job on that one push this one to the side but our all about extra liquids coming from the cheese all right our next one this is our first shoot or burrata oh man this one's almost not fair there's the prosciutto there's a burrata I think we did good on this one you can serve this dish with any of your favorite toppings I'm doing minded with mashed potatoes and asparagus let me give a little bit of each make sure that burrata stays right in the side too Oh get that ham cheese is what it's all about right there this is how I serve my chicken cordon bleu creamy mashed potatoes pencil asparagus didn't have a nice little sauce to go with this but it's just so perfect as it is look how great we did crispy chicken tender the ham the cheese I served this one with mashed potatoes and asparagus but we did such a great job it's literally it looks good it looks fancy like you put a lot of work into this easy to make as you saw now it's only one thing left time to eat gotta see what all that hard work was about right wow that's really good this one's the piece of burrata and truffle honey and prosciutto now that one's fun thank you for tuning in to another episode of Calvin's kitchen I hope you've had fun I hope you're continuing to learn I hope you're continuing to cook not being as intimidated as before tune in to another episode next time don't forget to Like and subscribe comment below let me know what else you want to see for me and that a lot more plan for you guys happy eating happy cooking see you next time

Channel: Kelvins Kitchen

Views: 27,411

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Id: NF1r_Aga_9Y

Length: 16min 23sec (983 seconds)

Published: Sat Apr 11 2020