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Numar portii: 4
Ingrediente: 2 bucati de piept de pui, 150 g cascaval, 100 g jambon, 2 oua, 5 linguri cu faina, 5 linguri cu pesmet, 50 g unt, 150 g smantana, 4 linguri cu vin alb, sare, piper.
Mod de preparare: Se taie pieptul de pui in doua, obtinand patru jumatati care se bat cu grija, pana cand se aplatizeaza suficient. Pe fiecare bucata se asaza o felie de cascaval si, peste ea, una de jambon. Se ruleaza carnea in jurul umpluturii, se preseaza cu mana, ca sa nu se desfaca, se presara cu sare si piper, se trece prin faina, oua batute si pesmet si se prajeste in untul incins in prealabil. Untul ramas dupa prajirea pieptului de pui se dilueaza cu cateva linguri cu vin alb si cu 150 g de smantana dulce. Se presara un pic de sare si se da intr-un clocot. Cordon bleu se serveste insotit de acest sos.
Sugestii: Cordon bleu se serveste insotit de acest sos si cu garnitura de cartofi sau legume.
POFTA BUNA!!!
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