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Chorizo-Parmesan Cordon Bleu

Chorizo-Parmesan Cordon Bleu

Chorizo-Parmesan Cordon Bleu

Ingredients

  • 1 chicken breast (about 200 g)

  • 5 to 6 slices of chorizo

  • 5 to 6 thin slices of Parmesan

  • Breadcrumbs

  • 1 egg

  • 2 tablespoons of flour

Preparation

Toast the slices of bread for 10 minutes at 200°C in the Airfryer. Let them cool and grind them into breadcrumbs.

Slice the chicken breast horizontally, but not all the way through, and open it like a book. Place the chorizo slices and Parmesan on one half and close the chicken breast again. Use 3 to 4 wooden picks to seal the edges well.

Coat the stuffed chicken first in flour, then in the beaten egg, and finally in the breadcrumbs. Make sure it is completely covered.

Place the cordon bleu in the Airfryer and cook it for 18 minutes at 190°C until golden brown and crispy. Serve with pasta, fried potatoes, or a fresh salad.

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