TIPS NYA TUH GINI!! RESEP CHICKEN CORDON BLEU ALA WILLGOZ

Willgoz Kitchen August 1, 2022 Watch on YouTube ↗

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Here's the Trick! Chicken Cordon Bleu, Willgoz Style

Bahan

BUMBU DASAR AYAM :

ISIAN :

PEREKAT :

TEPUNG - TEPUNGAN :

PEPPERY CREAM SAUCE :

SALAD :

DRESSING :

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Belah dada ayam menjadi dua dengan teknik butterfly (tidak putus), buang tulang-tulang yang tersisa.
Pipihkan ayam di antara plastik/kertas roti dengan alat pemukul daging hingga tipis merata.
Bumbui ayam dengan garam, lada hitam, dan Italian seasoning.
Taburi tipis dengan tepung terigu sebagai perekat, lalu beri parmesan.
Letakkan smoked beef dan irisan mozzarella di atas ayam, lalu gulung rapat seperti lumpia.
Bungkus gulungan ayam dengan plastic wrap, tarik dan gulung serapat mungkin, lalu simpan di kulkas sekitar 30 menit agar bentuknya set.
Buat saus: lelehkan mentega, tambahkan tepung terigu, masak dengan api kecil membentuk roux hingga berbusa.
Tuang campuran air dan kaldu sapi bubuk yang sudah dilarutkan bersama susu, aduk terus agar tidak menggumpal hingga mengental.
Tambahkan lada hitam, parsley cincang, Italian seasoning, gula, dan garam, aduk hingga menjadi saus krim yang kental.
Buat dressing salad: campurkan lemon juice, kulit lemon parut, madu, lada hitam, dan garam, aduk rata, lalu tuang olive oil sedikit demi sedikit sambil diaduk hingga mengemulsi.
Keluarkan ayam dari kulkas, potong menjadi dua bagian per gulungan, lalu baluri dengan tepung terigu berbumbu, celupkan ke telur kocok, dan gulingkan ke tepung panko hingga terlapisi tebal.
Goreng dalam minyak panas (jangan terlalu banyak sekaligus, 2 potong per goreng) hingga golden brown dan matang sempurna di dalam (sekitar 9-10 menit total), istirahatkan sebentar sebelum dipotong.
Sajikan chicken cordon bleu dengan siraman saus krim lada dan salad mesclun berbalut dressing lemon madu.

Ingredients

CHICKEN BASE SEASONING:

FILLING:

BINDER:

BREADING:

PEPPERY CREAM SAUCE:

SALAD:

DRESSING:

Steps

Steps were generated from the video narration. Watch the video if unsure.

Butterfly the chicken breasts by slicing them open without cutting all the way through, remove any remaining bones.
Flatten the chicken between plastic wrap or baking paper using a meat mallet until evenly thin.
Season the chicken with salt, black pepper, and Italian seasoning.
Dust lightly with flour as a binder, then sprinkle with parmesan.
Place smoked beef and slices of mozzarella on top of the chicken, then roll tightly like a spring roll.
Wrap the rolled chicken in plastic wrap, pulling and rolling it as tightly as possible, then refrigerate for about 30 minutes to help it hold its shape.
Make the sauce: melt the butter, add flour, cook over low heat to form a roux until foamy.
Pour in the water mixed with beef bouillon powder and milk, stirring constantly so it doesn't clump, until it thickens.
Add black pepper, chopped parsley, Italian seasoning, sugar, and salt, stir until it becomes a thick cream sauce.
Make the salad dressing: mix lemon juice, grated lemon zest, honey, black pepper, and salt, stir well, then slowly whisk in the olive oil until emulsified.
Take the chicken out of the fridge, cut each roll in half, then coat with seasoned flour, dip in beaten egg, and roll in panko until thickly coated.
Fry in hot oil (not too many pieces at once, 2 per batch) until golden brown and fully cooked inside (about 9-10 minutes total), let rest briefly before slicing.
Serve the chicken cordon bleu drizzled with the peppery cream sauce, alongside the mesclun salad tossed in the lemon-honey dressing.