Chicken Cordon Bleu

Ingredients for Cordon Bleu

  • 4 chicken breast
  • 4 chicken ham
  • 60 g mozzarella cheese
  • 2 eggs
  • 100 g flour
  • 100 g bread crumbs
  • salt & pepper
  • 2 tbsp Malaysian palm oil

Ingredients for Sweet Potato chips

  • 1 kg sweet potato
  • 1 l Malaysian palm oil
  • salt & pepper

Preparation for Cordon Bleu

  1. Sprinkle each piece of chicken on both sides with salt and pepper
  2. Cut a pocket in the chicken breast with a knife
  3. Put mozzarella on ham and roll it into a cylinder and insert it in the pocket of  the chicken breast
  4. Put the chicken breast in the flour (remove the excess), then add the egg and finally add bread crumb.
  5. Heat Malaysian palm oil in a pan, fry the chicken breast to give a nice colouration and finish to cook in the oven at 180°C for 15 minutes

Preparation Sweet Potato chips

  1. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get them uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
  2. Remove a handful of sweet potato slices from the water and drain well on paper towels. Heat the Malaysian palm oil in a deep fryer or about 1 inch deep in an electric skillet or deep skillet on the stovetop. Make sure the pan is no more than half full of oil.
  3. Place a double layer of paper towels across a large bowl or container.
  4. Fry the sweet potato slices in one layer batches for a minute or two, or until golden brown.
  5. Lift chips out with a slotted metal spoon and let excess oil drip back into the pan. Transfer the slices to the paper towel-lined bowl and gently shake the bowl or grasp the paper towels by the ends and move back and forth so the chips will drain thoroughly.
  6. Remove them to a pan lined with paper towels, repeat with the remaining chips.
  7. Let the chips cool completely and then sprinkle with salt before serving.