Chicken Cordon Bleu

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 Fillet dada ayam-belah 2, 75 gr Terigu, ½ st Oregano
• 4 lbr Daging asap/Ham, 75 gr Panir, 1 st Paprika bubuk
• 1 st Bawang putih bubuk, 2 sm Mentega, Minyak Sayur
• 2 sm Keju Parmesan parut, 4 iris Keju Swiss, 2 Telur
• 2 sm Susu, 4 batang Thyme segar-petik daun
• Garam & Lada hitam bubuk

Saus Jamur:

• 3 sm Mentega, 30 gr Jamur-iris2, ½ st Lada bubuk
• ½ Bawang bombay-iris, 2 sm Terigu, 2 sm Olive oil
• 1 Bawang putih-cincang, Garam, 125 ml Susu panas
• 125 ml Kaldu ayam, ¼ st Pala

Cara membuat

• Lapisi bagian bawah & atas ayam dng plastik lembaran. Pukul2 ayam perlahan dng palu daging hingga setebal ± ½ cm. Campur garam, lada htm, baw.pth bbk & oregano. Lumuri ayam dng campuran ini. Taruh septg keju di bagian tengah salah satu sisi ayam, ltkkan 1 daging asap di atas keju. Lipat salah satu ujung ayam hingga menutupi keju & daging asap. Gulung ayam dimulai dari sisi yg panjang. Semat dng tusuk gigi.
• Aduk terigu & paprika, sisihkan. Campur panir, thyme, parmesan, garam & lada, sisihkan. Kocok telur & susu
• Lumuri ayam dng terigu, celupkan di telur kmd lapisi dng campuran panir hingga tertutup semua.
• Pnskan minyak syr sedlm 1½ cm & mentega dng api sedang. Goreng ayam selama ± 20 mnt (sampai kuning kecoklatan). Balik2 beberapa kali. Angkat & tiriskan.
• Saus Jamur: Tumis bawang pth, bombay & jamur dng olive oil sampai kecoklatan. Sisihkan. Pnskan mentega di pan dng api sedang. Mskkan terigu, aduk rata. Tuangi susu pns & kaldu. Aduk hingga saus mulai mendidih & mengental. Kclkan api, mskkan jamur-bombay masak 5 mnt, aduk sesekali. Bumbui dng pala, garam & lada.
• Hidangkan dng kentang puree, goreng atau panggang & saus jamur.

Ingredients

• 2 Chicken breast halves-halved, 500 gr Flour, 2 Eggs
• 4 slices Smoked beef/Ham, Leaves of 4 sprigs Thyme
• 2 tbsp grated Parmesan, 1 tsp Paprika powder, Salt
• 1 tsp Garlic powder, 200 ml Milk, ground Black pepper
• 2 tbsp Butter, ½ tsp dried Oregano, Vegetable oil
• 100 gr Breadcrumbs, 4 slices Swiss cheese

Mushrooms Sauce:

• 120 ml hot Milk, 1 Onion-sliced, ground Pepper, Salt
• 3 tbsp Butter, 30 gr Mushrooms-sliced, 2 tbsp Flour
• 120 ml Chicken broth, 1 Garlic clove-minced
• 2 tbsp Olive oil

Directions

• Put plastic sheet under & above the breast. Pound the breast gently into ~ ½ cm thick with a mallet. Mix salt, black pepper, garlic pwd & oregano. Rub both sides of the breast with this mixture. Place a slice of cheese in the center of each breast. Lay 1 slice of smoked beef over the cheese. Fold ends over the ham & cheese; roll up, beginning with long side. Secure rolls with toothpicks.
• Mix the flour & paprika; set aside. Mix the bread crumbs, thyme, parmesan, salt & black pepper; set aside. Beat the eggs together with milk.
• Dust chicken with flour; dip in the egg & then coat them with the breadcrumbs to cover all.
• Heat 1½ cm depth of the vegetable oil & butter in a skillet over medium heat. Fry the rolls for ~ 20 min (until golden brown); turning frequently. Remove from the heat & drain.
• Mushroom Sauce: Sauté garlic, onion & mushrooms with olive oil until brown. Melt butter in a saucepan over medium heat; add in the flour & stir until the mixture is well blended. Gradually stir in hot milk & chicken broth. Stirring constantly until the sauce begins to boil & thickens. Reduce the heat to low; stir in mushrooms-onion; cook for 5 min. Season with salt & pepper to taste.
• Serve with baked/fried/mashed potatoes & the mushrooms sauce.