Cordon bleu's are a bitch to cook

Originally posted by shavixmir
Well the one's I'm eating are pre-constructed pork Cordon Bleu's. I have heard of the chicken one's though.

It certainly sounds like a good idea to make them myself though, that might stop the leakage.

Forgot to mention my tried and proven (strictly compensatory/if there's no way to beat 'em...) Plan B. Place a layer of cheese on top

for the the final 5 minutes of cooking. As you're doing so smile and look down upon the succulent babies and inaudibly say, 'Take that'.

-gb


Edit; ... layer of cheese with a signature sprinkling of parsley flakes and coarse ground black pepper for good measure.

Originally posted by Palynka
Seems that I'm the one who doesn't know what the standard is... 😕

I had never heard of chicken Cordon bleu either (not that I have ever eaten any kind of Cordon bleu). And shavixmir obviously wasn't talking about chicken Corden bleu either, unless there are chicken schnitzels, too, and that just sounds crazy.