A refined recipe for rooster sous-chef from the Ferrandi College of Culinary Arts in Paris.
It’s true origins have by no means been confirmed, possibly it was first eaten in Switzerland, possibly it was a Lyonnaise chef who created this dish, we could by no means know. However the time period Cordon Bleu. that means ‘blue ribbon’ in French is a logo of excellence in cooking, an concept that originated within the nineteenth century and noticed elite cooks connect blue ribbons to their uniforms. Nobody know why this dish was assigned the title for culinary excellence – aside from it’s tremendous scrumptious!
Serves 10
Lively time: half-hour
Cooking time: 11 minutes
Storage: 3 days
EQUIPMENT
Mallet-style meat pounder
INGREDIENTS
Mesclun greens
1 head child chicory
1 ¾ oz. (50 g) child orache or spinach greens
1 ¾ oz. (50 g) child mizuna greens
⅓ oz. (10 g) red-veined sorrel leaves
French dressing
Beneficiant ½ teaspoon (3 g) fantastic sea salt
2 tbsp (30 ml) aged pink wine vinegar
1 ½ tsp (3 g) freshly floor white pepper
Scant ½ cup (100 ml) extra-virgin olive oil
Sous-chef
5 massive slices cooked ham
7 oz. (200 g) Cantal
10 boneless rooster breasts
2 cups (9 oz./250 g) all-purpose flour
2 tsp (10 g) salt
6 eggs
4 ½ cups (1 lb. 2 oz./500 g) dried white breadcrumbs
Scant ½ cup (100 ml) olive oil
3 tbsp (1 ¾ oz./50 g) butter
METHOD
Getting ready the mesclun greens
Reduce the chicory into 1 ½-in. (4-cm) items and take away the stems from the newborn greens. Wash and drain the greens and sorrel leaves and set them apart.
Getting ready the French dressing
Dissolve the salt within the vinegar in a bowl, then add the white pepper. Progressively whisk within the olive oil till emulsified.
Getting ready the sous-chef
Preheat the oven to 350°F (180°C/Fuel Mark 4).
Reduce the ham slices in half lengthwise. Reduce 20 slices of Cantal which are about the identical dimension because the half-slices of ham. Trim any extra fats off the rooster breasts and butterfly them. Utilizing the meat pounder, flatten them between two sheets of plastic wrap till they’re twice their unique dimension. Place one slice of Cantal over one-half of every rooster breast, adopted by a chunk of ham and a second slice of Cantal. Shut every rooster breast by folding the uncovered half over the coated half so the sides meet.
Mix the flour and salt in a shallow dish, whisk the eggs in a second dish, and place the breadcrumbs in a 3rd dish. Roll every sous-chef within the flour, dip within the egg, and coat within the breadcrumbs. Dip within the egg a second time, then within the breadcrumbs once more till nicely coated.
Warmth the olive oil in a big oven-safe skillet and brown the sous-chef for 3 minutes on both sides. Add the butter, await it to foam, then fry for a further 3 minutes on both sides, basting recurrently. Switch the skillet to the oven and end cooking the sous-chef for five minutes. Drain on paper towels.
To serve
Mix the greens in a big bowl and toss with the French dressing simply earlier than serving, to keep away from the leaves going soggy. Place every sous-chef on a serving plate with slightly salad alongside.
Extracted from Meat, Poultry & Recreation : Recipes and Strategies from the Ferrandi College of Culinary Arts by FERRANDI Paris (Flammarion, 2025).
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