Italian
Avocado and Sun-Dried Tomato Cordon Bleu
by Chef Max Mariola · 1.1M subscribers on YouTube
A twist on classic cordon bleu, filled with creamy avocado and tangy sun-dried tomatoes, breaded and fried until crispy.
- Servings
- 2
- Difficulty
- medium
Ingredients
7 items- 200 gChicken Breast
- 1 pcsAvocadoripe
- Dried Tomatoesa few, to taste
- Saltto taste
- Flourfor breading
- 2 pcsEggsbeaten
- Pangrattato (Panko)preferably panko or homemade breadcrumbs from white bread
Method
- Place a chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- Season the chicken lightly with salt.
- Mash the avocado and spread it over one half of the chicken breast. Top with sun-dried tomatoes.
- Fold the other half over the filling and press the edges to seal. Secure with toothpicks if needed.
- Dredge the stuffed chicken breast in flour, then dip in beaten egg, and finally coat with breadcrumbs (preferably panko).
- Heat oil in a deep pan to 180°C (350°F). Fry the cordon bleu until golden brown on both sides and cooked through, about 4-5 minutes per side.
- Remove and drain on paper towels. Serve hot.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
