Jane's Backyard Chickens: Recipes
Chicken Beef Cordon Bleu
Beulah says there is no reason to use chicken when beef is so much better in a Cordon Bleu. This recipe serves 4.
4 pieces of thin sliced sirloin
4 slices of swiss cheese
4 slices of ham
Seasoned bread crumbs
1 egg (yes, eggs are ok) blended with 1/2 cup of milk
Salt and pepper to taste
Oil for frying
Pound the sirlion between wax paper with a rubber hammer as thin as you can get it without tearing.
Layer the ham and cheese on the steak and roll up, folding in the ends.
Dip in egg mixture and roll in bread crumbs.
Put oil in pan to about 1/4 inch. Fry your steak rolls until lightly browned. The will cook very fast since the meat is so thin. They keep warm nicely in a moderate over while you prepare the rest of your meal.