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