Cordon Bleu
Sous vide chicken cordon bleu — chicken breast wrapped around ham and cheese, cooked gently in the water bath then crisped.
Ingredients
Instructions
(reconstructed / classic proportions — source page carried only photos, no recipe text)
- Set the sous vide water bath to 63°C (146°F).
- Butterfly each chicken breast and pound thin between two sheets of plastic wrap. Season with salt and pepper.
- Lay a slice of ham and a slice of Swiss/Gruyère cheese over each breast, then roll up tightly and wrap in plastic wrap to hold the shape.
- Vacuum-seal (or use the water-immersion method) and cook in the water bath for about 1–02 hours.
- Remove, unwrap and pat dry. Dredge in flour, then beaten egg, then panko breadcrumbs.
- Pan-fry or shallow-fry in hot oil until golden and crisp on all sides. Serve hot.