Cordons bleus of chicken, speck and Roquefort cheese

The cordons bleus are an old canteen memory… I think the first time, when I was very young, I loved it. It must be said that having grown up on a farm, I was not used to this kind of product. Subsequently, I replaced the blue industrial cord to the rank it deserves…
It’s greasy, full of irrelevant stuff and totally tasteless.

On the other hand, it is really very easy to do yourself. The homemade cordons bleus contain only what you want to put in them and are excellent. It’s something that I do regularly and that we all appreciate.
We particularly liked this version with Roquefort, rich in taste.

My cordons bleus definitely have nothing to do with those in the shop or the canteen.

Cordons bleus of chicken, speck and Roquefort cheese


1 baguette of the day or the day before

Coarsely chop the bread and mix.
Place the bread on a baking sheet and let it air dry.

By doing this, you will have a slightly coarser breadcrumb and therefore more crispy than by mixing already hard bread.
Once dry, the breadcrumbs keep perfectly in a tin.

Blue cords:

4 chicken fillets (farmer’s is much better!)
2 large slices of speck
4 slices of Roquefort Papillon revelation

2 small eggs
salt pepper

Place a fillet on the work surface.
With a very sharp knife cut it in the thickness without going to the end.
Open it, cover it with a film and hit it with the rolling pin to thin it out.

Place half a slice of speck and a slice of Roquefort on the open fillet.
Close the fillet over it, trying to wrap the cheese well.

On a plate, beat the eggs with a little salt and pepper.
In another plate, put breadcrumbs.

Pass the fillet in the egg then roll it in the breadcrumbs, pressing down to make it stick well.
Set aside and do the same for all the fillets.

Preheat the oven to 180°C.

In a skillet that goes into the oven, melt a little butter and brown the cordons bleus for about 2 minutes on each side. They should just brown slightly.
Place the skillet in the oven and cook for 15 to 20 minutes.

Eat hot.

To finish: speck is an Italian smoked cured ham. They are easily found. Failing that, country ham will also do the trick.

Choose fillets that are not too big, because otherwise your blue cords will be huge.
As the portion is still very generous, I advise you to accompany them with a simple green salad and for dessert a juicy and sweet fruit will be welcome.

The cordons bleus can be prepared in advance and kept cool. All that remains is to cook.

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