Chicken Cordon Bleu

We've put a bit of a German spin on this classic French dish by adding our own Steinberg Sauce. And since we've breaded it in Panko Japanese bread crumbs, we guess you could say it's an international delight. 

Ingredients:
1 6-ounce boneless, skinless breast of chicken
1 slice Swiss cheese
1 slice ham
1 cup flour
1 tablespoon seasoned salt
1 tablespoon black pepper
1 large egg
1/4 cup milk
1 cup Panko Japanese bread crumbs

Butterfly chicken breast. Wrap Swiss cheese with ham. Center on top of chicken breast. Fold chicken breast around ham and Swiss cheese.

Dredge in mixture of flour, seasoned salt and black pepper until fully coated.

In separate dish, whisk egg and milk to create egg wash. Dredge coated chicken breast in egg wash mixture. Roll in Panko Japanese bread crumbs.

Deep fry at 350º until golden brown.

Remove from deep fryer; place on sheet pan in 350º oven for 6-8 minutes.

Remove from oven, top with Steinberg Sauce and serve.

Serves 1 or 2.

Steinberg Sauce:
1 shallot, diced
1/2 bottle Stone Hill Winery Steinberg White wine

Saute shallot in heavy sauce pot with small amount of butter. De-glaze pot with Steinberg White.

2 cups water
1 pint heavy cream
1 3/4 tablespoons chicken base 
1/2 teaspoon onion powder 
1/2 teaspoon granulated garlic

Add above ingredients to sauce pot and stir.

Thicken sauce with a roux:

1/4 pound clarified butter 
1/2 cup (heaping) all-purpose flour

Season with salt and white pepper to taste.
Add 1 tablespoon rosemary.

Makes 4-6 servings.



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