Ingredients
- Chicken breasts: 3 to 4 large pieces (opened in wallet and thinned)
- Ham slices: Turkey or beef ham (halal options are standard in Senegal)
- Cheese slices: Mozzarella, Emmental or melted cheese (sandwich type)
- Green sauce (Nokoss): 1 to 2 tbsp. tbsp (the emblematic aromatic seasoning of Senegal)
- Mustard: 1 tbsp. tbsp
- Salt and black pepper: According to your taste
- Flour: 1 cup
- Eggs: 2 to 3 (beaten with a pinch of salt)
- Breadcrumbs: 1.5 cups
- Oil: For frying
Instructions
1. Prepare and season the chicken
- Place the chicken breasts between sheets of plastic wrap and flatten them using a mallet or rolling pin until they are thin and even.
- In a small bowl, mix the Green sauce (Nokoss) and mustard. Rub this mixture all over the surface of the chicken breasts and add a little salt and pepper.
2. Assemble the Cordon Bleu
- Lay a piece of chicken flat. Place a slice of ham and a slice of cheese in the center.
- Fold the chicken over the filling (or roll it up tightly). You can use toothpicks to secure the edges so the cheese doesn't escape during frying.
3. Breading (The 3-step process)
- Step 1: Lightly coat the stuffed chicken with flour (shake to remove excess).
- Step 2: Dip the floured chicken in the beaten eggs.
- Step 3: Roll the chicken in the breadcrumbs, pressing firmly so that the breading adheres well.
4. Frying
- Heat the oil in a frying pan medium heat. If the oil is too hot, the breading will burn before the chicken is cooked through.
- Fry the chicken rolls for about 5 to 7 minutes per side until they are nicely browned and crispy.
5. Rest and Service
- Let the chicken rest for 2 minutes before slicing. This allows the cheese to set slightly so that it does not flow all at once.