WEEK 5(Chicken Cordon Bleu with Mushroom Sauce and Mashed potato)

Hello everyone:") here's my week 5. in week 5 we have done do the chicken cordon bleu with mushroom sauce and mashed potato. in my opinion this food is very delicious because i had already eat it at the restaurant. lets continue to recipe.   
chicken Cordon Bleu with Mushroom Sauce and Mashed potato.
 A Cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. For chicken cordon bleu, chicken breast is used instead of veal. This dish is a French cuisine. To simplify, this dish usually used the chicken breast in which stuffed with ham and cheese then coated with breadcrumbs.


INGREDIENTS:
• 1 pcs – Chicken breast (Butterfly)
• 1 pcs – Chicken Ham
• 50 gm – Flour
• 10 gm – Parmesan cheese
• 2 nos – Eggs
• 100 gm – Breadcrumb
• 550 ml – Oil (for deep fry)
• Salt and pepper (seasoning)


METHODS:
1)  Start by cutting the chicken breast into a butterfly cutting style. Pound the chicken not too much just enough to tender the texture and to widen the shape. Seasoned with salt and pepper.


2)  Place on the top centre, a piece of chicken ham onto the chicken butterfly and add on top the parmesan cheese. Then, roll the chicken


3)  Prepare the Standard Breading Process (SBP) Flour, egg and breadcrumbs.
4) Runs the chicken on the SBP then it is ready to be fry.
5) Deep-fry the chicken cordon bleu until it is brown. 
6) Sliced them and serve on the plate with any garnishes and Mushroom Cream Sauce.




Mushroom Cream Sauce

INGREDIENTS:
• 15 gm – mushroom (Fine chopped/minced)
• 10 ml – Heavy Cream
• 1 tbsp – Flour
• 1 pcs – Onion (small diced)
• 2 tbsp – Oil
• Salt and pepper (To taste)

METHODS:
1) In a saucepan, add little amount of oil and saute the onion.
2) Then, add the finely chopped mushroom and saute again for a while.
3) Add heavy cream and flour to thicken the sauce.
4) Lastly, seasoned with salt and pepper.




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