Chicken and mortadella cordon bleu




Chicken breast (thinly sliced) (SPA)
Golden breadcrumbs (Tipiak)
Mortadella slices
Mozzarella slices
Salt & pepper
1tsp dry thyme
2 eggs
All purpose flour
Vegetable oil for frying
Taboulé salad couscous (Tipiak)


Thinly flatten out the sliced chicken breast using cling film and a kitchen mallet.
Season with salt & pepper followed by a slice of mortadella and another of mozzarella.
With the help of the cling film, start rolling it and fold the sides inwards like a spring roll.
Roll tightly with the cling film and tie the edges together as shown in the video.
Place the rolls in the freezer for an hour so they hold the shape.
In the meantime prepare the coating station by seasoning the flour with salt and pepper, add the thyme and mix well.
In another bowl whisk the eggs and in a third bowl place the breadcrumbs.
Gently remove the chicken rolls from the plastic and pass them through the flour, then the egg and finally the breadcrumbs making sure you’re covering the ends too.
Pass the rolls through egg and breadcrumbs for a second time to create a better crust.
Fry on a medium-low heat turning the rolls half way through. It should take about 3 minutes per side.
It’s important that the flame is not too high, otherwise the chicken won’t cook thoroughly from the inside.
Always check that it is perfectly cooked before consuming.
Alternatively you can air-fry them.
Prepare the Taboulé couscous as instructed on the packet and serve with the chicken rolls.

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