Recipe Chicken cordon bleu rissoles with salad : Practical and Delicious

Recipe Chicken cordon bleu rissoles with salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken cordon bleu rissoles with salad. You are currently reading Recipe Chicken cordon bleu rissoles with salad : Practical and Delicious. This recipe is the creation of the chef Tracy Rutherford. Recipe Chicken cordon bleu rissoles with salad requires 45m, cook 10m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Stuffed with ham and cheese, these cordon bleu rissoles are the French-Australian mash-up you never knew you needed.

Ingredients:

14 Ingredients

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  500g chicken mince
  
  
  


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  1 small brown onion, finely grated
  
  
  


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  75g (11/2 cups) panko breadcrumbs
  
  
  


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  4 slices Swiss cheese, quartered
  
  
  


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  4 slices ham, quartered
  
  
  


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  40g (1/4 cup) plain flour
  
  
  


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  2 eggs
  
  
  


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  80ml vegetable oil
  
  
  



• Salad



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  1 cos or gem lettuce
  
  
  


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  1 avocado
  
  
  


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  1 Lebanese cucumber, cut into ribbons
  
  
  


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  6 radishes, thinly sliced
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Combine the chicken, onion and ¼ cup of the breadcrumbs in a large bowl. Season. Use dampened hands to mix until well combined. Divide into 8 equal portions and shape into patties. Use your hands to press each patty to form a rough rectangle shape. Place a piece of cheese at 1 short end of a rectangle patty, then top with 2 pieces of ham and another piece of cheese. Use a flat-bladed knife to lift and fold the opposite end over, then reshape the patty to enclose the filling, flattening slightly. Repeat with the remaining chicken mixture, cheese and ham to make 8 rissoles.
  
  
  


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  Step 2
  
  
  
  
  Place flour on a plate. Lightly whisk eggs in a shallow bowl. Spread remaining breadcrumbs on another plate. Carefully coat rissoles in flour and dust off excess. Dip in the egg, then coat in breadcrumbs. Place in the fridge for 15 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the salad, combine the lettuce, avocado, cucumber and radish in a bowl. Toss in the oil and vinegar.
  
  
  


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  Step 4
  
  
  
  
  Heat the oil in a large frying pan over medium heat. Add the rissoles and cook for 4 minutes each side or until golden. Drain on a plate lined with paper towel. Serve rissoles warm with the salad.
  
  
  

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