Cordon Blue

cordonbluizdaleka1

Ponekad se zaželite nekog kaloričnog klasika, zar ne? Nešto što podsjeća na lijene nedjelje, svježi zrak, igre s loptpom i zamazane šarene kecelje. Pa evo ga, cordon blue, kako se meni učinio najboljim! Rezultat procijenite sami!

Sometimes you feel like you could enjoy a nice old classic, right? Something reminding of a lazy Sunday, fresh air, children playing outside and colorful stained aprons. Well here it is, cordon blue, the way I thought it could do his best! Tell me what do you think about the result!

Što Vam je potrebno za ovaj fini ručak:

  • pileća prsa, sol, papar
  • 1 poriluk, luk, vrhnje za kuhanje, vino, začini
  • 100 gr šunke
  • 100 gr sira (gauda, edamer, ementaler)
  • stari kruh, ružmarin, timijan, sol, papar
  • jaje
  • brašno
  • mrkva, sok limuna, đumbir u prahu, sol
  • mladi špinat, radić ili nešto slično za salatu

What do you need for this kind of lunch:

chicken breast, salt, pepper
1 leek, onion, cream, wine, spices
100 grams of ham
100 grams of cheese (Gouda, Edam, Emmental)
stale bread, rosemary, thyme, salt, pepper
egg
flour
carrots, lemon juice, ginger powder, salt
baby spinach, radicchio or something like salad

Priprema:

cordonpriprema

Najprije operite svo povrće. Mrkve stavite da se kuhaju s malo soli, za pire. Od poriluka  dva lijepa lista i preprežite ih na četvrtine.

Pripremite mrvice od starog kruha, najviše koristite koricu. Dodajte ružmarin, timijan, soli i papar s kruhom u multipraktik i sjeckajte tako da dobijete lijepe mrvice. Ostavite na jednom tanjuru sa strane.

Pripremite pileća prsa tako da ih razrežete, malo ih možete i istući batom za meso. Lagano posoliti i popapriti, te na sredinu slagati sunku, sir i list poriluka. Obilno napunite nadjevom, ali pazite da baš ne ispada sve van. Kada bude spajali s drugim pilećim odreskom, možete si pomoći i s čačkalicama, koje ćete krasnije odstraniti. Umočite tako preklopljeni posložen cordon blue u brašno, jaja i svoje krušne mrvice i pržite na već lagano do srednje zagrijanome ulju. Pazite da Vam meso ostane sočno, ali gotovo.  Piletini treba oko 15 ak minuta, razrežite jedan komad da budete sigurni. U istu tavu u kojoj ste pripremili piletinu, nasjeckajte ostatak poriluka na sitno, dodajte mu luk i malo maslaca i prijajte dok ne omekša. Dodajte vino, a kada ispari, sol i začine. Zatim još i malo vrhnje za kuhanje kako bi završili umak. Poslužte sa salatom koju ćete začiniti maslinovim uljem i limunom, ili acetom balsamicom. Pire od mrkve začinite đumbirom i limunom, te s malo soli i maslaca. Isplati se uložiti u dobar aceto i dobro ulje! Poslužite sve zajedno i uživajte u pravom domaćem cordon blue odresku s aromatičnim prilozima!

cordonblue1

First, wash all your vegetables. Put the carrots to cook with a little salt, for the mash. Take two nice big leaves of the leek and cut them into quarters.

Prepare your own bread crumbs from old bread. Add the rosemary, thyme, salt and pepper to the bread in a food processor and chop it to you get beautiful crumbs. Leave on one plate aside.

Prepare chicken breast so that you cut them in half, you can also and beat it with the meat mallet. Lightly salt and pepper, and put in the middle the ham, cheese and leek leaf. Make a good stuffing, but make sure it’s not to much. When it merged with other chicken steak, you can  help it with some toothpicks, which will later be removed. Dip the stuffed chicken now  in flour, eggs and  bread crumbs and fry on more light to medium hot oil. Make sure that you keep the meat juicy. Chicken takes about 15 minutes, cut a piece to be sure it’s done. The rest of the leek, cut in small pieces with a large onion, and stir it on medium heat with some butter and oil. You can put in the same oil where you have been cooking the chicken. Put in some vine, and, when the wine dashes, put some salt pepper and thyme in it. Add a splash of cream and you have a nice gravy. Mash the cooked carrots, add some ginger and lemon juice, salt and a spoon of butter. Serve it with some salad and enjoy a nice, perfect homemade cordon blue! 😀

 

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