Cordon bleu with Comte AOC
This typically Swiss Cordon Bleu dish is made extra creamy and delicious with the introduction of Comte cheese.
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Oven
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 4 chicken breasts, in a butterfly cut
- 4 slices of cured ham
- 150 200g of Comte AOC
- 2 eggs, beaten
- 200g golden breadcrumbs
- 3 tablespoons of oil
- 4 sage leaves
- Salt
- pepper
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