How can I keep the cheese from leaking out of my cordon bleu during cooking?
I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top with butter.
Is there another technique that would prevent that?
P.S. I use Swiss cheese.
Best Answer
The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".
The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.
Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".
If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.
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How do you keep the cheese from coming out of Cordon Bleu?
How do you keep the cheese from coming out of Cordon Bleu? Chicken Breasts: To ensure that the cheese does not leak out of the chicken breasts when baking, use big chicken breasts (at least 8 ounces) and chill the stuffed chicken breasts in the refrigerator before breading.How do you seal stuffed chicken breast?
To tell when chicken cordon bleu is done, use an instant read thermometer inserted at the thickest part to check the meat for doneness. Chicken is considered cooked at 165 degrees F. I typically remove the meat at 155 degrees F, as its temperature will continue to rise as it rests.More answers regarding how can I keep the cheese from leaking out of my cordon bleu during cooking?
Answer 2
I have heard that it is good to freeze/chill the cheese before inserting it into the chicken. That way, it takes longer to liquify and leak out. The chicken will cook around it (heat moves from outside in), and by the time the chicken is almost done, the cheese is just getting melty and wonderful.
YMMV
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