Elle’s Fantastic Lazy Girl’s Cordon Bleu
Elle. She is SUCH an amazing cook, and one of my very bestest friends in the whole wide world. We met long, long ago at a recipe site, and have been friends ever since. She’s like my internet sister. I mean really, we have so much in common it’s scary. Well, not *scary* really, just uncanny. lol So, I’ve posted many times about my dear friend’s recipes, and am SO happy that she’s finally started a blog of her own to share her amazing recipes and photos. Last week, she posted a recipe that made me want to run–not walk–to my grocer to buy the ingredients, like, right then. Seriously. But, since my food budget had already gone over for the week, I had to wait until this week to make her recipe. MAN that sucked to have to wait, but you know what? It was SO worth it. This one is going into regular rotation, folks. It’s quick, easy and absolutely fabulous. I made a few slight changes to the recipe, as noted below.
Ingredients:
2 pounds (1 kilo) chicken fillets (fairly thin fillets)
2 eggs + 2 tablespoons water, beaten
2 cups seasoned bread crumbs
olive oil for frying
1/2 pound (100 grams) provolone cheese, sliced or grated
1/4 pound (50 grams)Â ham, minced (I just used a thick slice and minced it)
1 small can roasted peppers (I cheated and didn’t roast my own :O lol)
1 handful of chopped chives
Preparation:
First dip chicken in beaten egg, then dredge in bread crumbs.
Season with salt and pepper and reserve on a plate.
Repeat with all fillets.
Heat oil over medium heat in a larger skillet.
Fry fillets about 4 minutes per side, or until golden and cooked through.
While frying, preheat the broiler in your oven.
Remove chicken fillets to a paper towel lined plate to drain off excess oil.
Line a baking sheet with foil, and then arrange cooked chicken on the sheet.
Top with peppers, ham and cheese.
Season with a little oregano if you like.
Broil for about 5 minutes, or until cheese is bubbly.
Sprinkle with chopped chives and serve.
that’s gotta be one of the sharpest and most crystal-clear pictures i’ve ever seen. it doesn’t hurt that the dish itself is so photogenic. looks fabulous, nicely done!
Comment by a. grace — March 6, 2008 @ 1:20 pm
I just love dishes like this Nikki. Perfect for quick weekday meals or weekends for that matter when I want to be off doing something else:D
Comment by Bellini Valli — March 6, 2008 @ 3:32 pm
That looks sinfully easy and tasty. Adding it to my ‘recipes to try’ repetoir now. :o)
Love the actual dish - I think I have the same set in off-white. I picked them out for my wedding registry many moons ago, and got 1 4 place setting… I had ambitions to buy more until everyone that ate off them started poking at the plate thinking the distressed look was dirt. That nixed the plates for me. But I like them in blue!
Comment by Katrina — March 6, 2008 @ 4:01 pm
now let’s put that between two donuts and we’ve got a sandwich (just kidding). looks awesome, one of my faves.
Comment by furiousball — March 6, 2008 @ 4:11 pm
Nik–yours looks amazing! Someday, after many, many tries, my pics may look a teeny bit as great as yours, lmbo! Thank you so much, for everything.
xoxoxo
Comment by elle — March 6, 2008 @ 4:36 pm
That looks amazing. Definitely going to have to give this one a try next week (alas, our food is totally bought for the rest of the week already as well).
Thats for posting and tossing it up on Taste Spotting!
Comment by David McNelis — March 6, 2008 @ 5:06 pm
This sounds amazing!!
Comment by Deborah — March 6, 2008 @ 7:46 pm
the photo really is amazing. looks sooo good!
Comment by ashley — March 6, 2008 @ 9:07 pm
I usually use provolone, ham and peppers as a face mask.:-) I’m not surprised in the least it goes well with chicken! Great recipe and picture. Now I’m hungry and stuck here with a can of peanuts. Oh well! I’m just gonna imagine it’s an upscale version of chicken cordon bleu and eat them all. Haha.:-)
Comment by Zenchef — March 6, 2008 @ 9:20 pm
Thank you, a.grace!
Valli, exactly! Elle has lots of great quick recipes.
Katrina, I have some of the dishes in that off white too, lol. You’ll love the chicken, it was sooo good!
Furious, leave out the donuts and I’d eat it! lmfao Now that you can eat again, you should definitely give this one a try.
Elle, stoppit! Your pics are awesome! Thanks so much for yet another show-stopping recipe. Love you!
Hi David! Doesn’t it suck when you find a great recipe and have already used up your grocery budget? lol Thanks for stopping by, and I’m sure you’re going to love it!
Thank you, Deborah!
Ashley, thank you!
Zenchef…a face mask, huh? And does it help keep that youthful appearance? I may just try it. lmfao
Comment by nikki — March 7, 2008 @ 10:29 am
Wow - that looks delicious. I often make schnitzel, but have never thought to put those toppings on top. Great ideas!
Comment by Psychgrad — March 7, 2008 @ 10:50 pm
This is quite a bit like schnitzel, actually, and the toppings make it ROCK.
lol Thanks for stopping by! I’ve seen you featured at Foodbuzz recently. 
Comment by nikki — March 10, 2008 @ 5:16 pm
Really? How do I see where I was featured? I should really get on to foodbuzz more often. Seems like everyone is on there!
Comment by Psychgrad — March 10, 2008 @ 5:32 pm
This looks SO good. I will definitely be making this in the next week!
Comment by mary — March 10, 2008 @ 6:19 pm
That sounds really good. And great photo!
Comment by Mallow — March 23, 2008 @ 1:58 am
Hey everyone! Thanks so much for your kind comments! Psychgrad, look for an email from me soon!
Comment by nikki — March 25, 2008 @ 3:10 pm
Looks good, and now I’ve another great food blog to read!
Nice photo, it certainly looks like you got that pesky lighting situation all figured out.
Comment by shelley — March 25, 2008 @ 3:22 pm
Hey Shelley! Lmfao–do you know where I had to set this shot up? On the entry way bureau. (I think it’s called a bureau?) I think that is going to have to be the location for my shots from now on, because the natural light there is fairly decent. Definitely check out Elle’s site! She has such great stuff.
Comment by nikki — March 28, 2008 @ 8:04 am