- 3 carrots
- 1 tablespoon ras el hanout
- olive oil
- Salt and pepper to taste
- 3-4 Sun-dried tomatoes
- 2 red bell pepper
- 1/2 chili pepper
- 1 red onion
- 3 cloves of garlic
- 1+ liter of chicken stock
- 2 spring onions
- 350 gram pearl couscous
- 3 fresh eggs
- Breadcrumbs or panko (Japanese breadcrumbs)
- 8 slices gammon
- 8 slices young cheese, preferably young Gouda cheese
- Butter for baking
- Falafel for garnishing (optional)
- Dijon mustard (not pictured)
- Flour (not pictured)
Kitchen equipment needed
- Chef’s knife + cutting board
- 3 large deep plates
- Meat tenderizer
- Cling film
- Silicone brush
- Large pan
Preparation — 1 hour 45 minutes
CLEAN and slice the chicken filets in half. Slightly wetten a slice of chicken filet with a little bit of cold water, then wrap it in cling film and flatten using a meat tenderizer. Use the flat side of the meat tenderizer. The meat should be flat enough so it can be rolled up, about 2-3 milimeters thick.
When flattened, transfer the chicken slice (in the wrap) on a plate and refrigerate. Repeat this step for the remaining slices of chicken. After that’s done, refrigerate the chicken slices for at least one hour.
BEAT the eggs in one of the deep plates and season with salt and pepper. ADD flour in another deep plate and breadcrumbs in another. Get the flattened chicken from the refrigerator. BRUSH a thin layer of Dijon mustard over de chicken filet using the silicone brush. PLACE a slice of ham on a slice of chicken and add a slice of cheese on top of that. The cheese and ham should not overlap the meat, slice off any excess cheese and ham when needed.
Fold the short sides inwards and roll the flattened chicken filet towards you. COVER with cling film and refrigerate while repeating this step for the remaining pieces of chicken.
PLACE a cordon bleu into the flour, then egg, then breadcrumbs. Repeat until all of the cordon bleu are coated.
Check out the video below for a more in-depth way of preparing cordon bleu:
Cooking time — 30 minutes
BRING the chicken stock to a boil in a large pan, this might be more or less depending on how much couscous you’re going to cook. COOK the pearl couscous according to package.
Meanwhile, grate the carrots and set aside. Finely slice the spring onions, red onion, 1/2 chili pepper and 3 cloves of garlic. CHOP up 3-4 sun-dried tomatoes.
ADD in the spring onion, chili pepper, garlic, sun-dried tomatoes and frozen peas when the couscous has finished cooking (drain water first!). ADD the ras el hanout and stir well. PLACE the lid back on the pan to keep the dish warm while you bake the cordon bleu.
HEAT up a knob of butter in a large skillet and bake the cordon bleu’s until golden brown. GRILL the two red bell peppers, slice and serve alongside the dish. Garnish with some fresh falafel, enjoy!