Servings: 4
Ingredients:
80 gr. Scamorza affumicata
1 pack Cooked Ham
4 (500 gr) chicken breast (thick pieces)
3 eggs
As needed bread crumbs
As needed seed oil
Delicious and stringy:here is the cordon bleu, the famous filled cutlet, even more fanciful thanks to the scamorza affumicata
Directions:
To prepare this dish cut the chicken breast horizontally and form a pocket (three of the four sides must be kept united). Stuff each pocket with 20 gr. Scamorza and 25 gr. cooked ham, then close them and keep them tight with toothpicks. Dredge the cordon bleu in the
egg mixture and then coat in bread crumbs. Deep fry in hot oil and at a low temperature in order to obtain a golden crust and a soft filling. When ready take out of the pan and dry with kitchen paper. Serve warm.