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Not sure..

when you make chicken cordon bleu do you eg and breadcrum the chicken like you would a chicken cutlet before you roll the ham and swiss?

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Asked by JNLmomme09 at 5:48 PM on Jun. 15, 2011 in Food & Drink

Level 11 (608 Credits)
Answers (3)
  • I've only made it one time about 20 years ago and I think that's the way I did it.

    Answer by meooma at 5:54 PM on Jun. 15, 2011

  • I never did before rolling, but after.  I've switched to making them Emeril's way now, so it's a little different.  When I was looking to see if that was out there, there are a bunch of others that make it the traditional way, so you can probably surf through more videos to see.


    Answer by NotPanicking at 6:26 PM on Jun. 15, 2011

  • Ya roll em, ya egg, ya crumb em, ya bake em.

    Answer by Anonymous at 8:17 PM on Jun. 15, 2011

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