Cordon Bleu with Homemade Mashed Potatoes

Prepare the ingredients. You will have on the plate – crispy cordon bleu with smooth mashed potatoes, prepare everything in advance so the work goes smoothly.

Pound the meat. If not already split, cut the chicken breast and gently pound it with the back of a pan or a meat mallet so it flattens and has an even thickness.

Fill the chicken. Place a slice of ham and a slice of Emmental cheese on the meat. Fold it back in half and press the edges lightly so the filling stays inside.

Coat the meat in flour. Lightly coat the meat in flour on all sides and shake off any excess.

Coat the meat in egg and breadcrumbs. Prepare a bowl with breadcrumbs and in another bowl beat the eggs. Coat the meat in stages twice – first in egg, then in breadcrumbs, again in egg and again in breadcrumbs to create a thicker, crispier crust.

Cut the potatoes. Peel the potatoes, cut them into larger pieces and put them into a pot with cold salted water.

Cook the potatoes. Bring to a boil and cook over medium heat for about 15 minutes until tender. Then drain.

Fry the cordon bleu. In a skillet over medium heat melt a knob of butter (or add a little oil so the butter does not burn) and fry the cordon bleu for about 3 minutes on each side until golden.

Finish cooking the meat. Once the meat is seared and has a golden crust, reduce the heat to low, cover with a lid and finish cooking for another 3-4 minutes on each side over low heat until the meat is cooked through. Alternatively, you can finish the meat in an oven preheated to 180 C for about 8-10 minutes.

Prepare the mashed potatoes. Mash the cooked potatoes, season with salt and pepper and add a knob of butter and some warm milk. Mix until smooth.

Serve. Serve.