Chicken Cordon Bleu

INGREDIENTS

• 2 chicken breasts
• 4 tsp dijon mustard
• 4 slices smoked ham
• 80g gruyere cheese, sliced
• 25g plain flour
• 2 large free-range eggs, lightly beaten
• 100g panko breadcrumbs
• 50g butter
• 2 tbsp oil
• Cranberry sauce, to serve
• Parsley, finely chopped, to serve

For the mash:

• 400g floury potatoes, cut into chunks
• 2 garlic cloves, peeled
• 30g butter plus extra, as needed, to taste
• Splash of milk
• 50ml double cream
• Sea salt
• Freshly ground white pepper

METHOD

1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Butterfly each chicken breast. Place between 2 pieces of parchment paper and bash with a rolling pin until thin. Arrange on a board and spread with the dijon mustard. Layer the ham and gruyere onto one side of each piece of chicken then fold over to seal the chicken.
3. Working with a wet and dry hand, dip each chicken schnitzel into flour, followed by egg, and lastly followed by breadcrumbs. Repeat each, dipping again in egg and then breadcrumbs. Set aside on a plate.
4. Melt the butter and oil in a pan over a medium-high heat and fry the schnitzels for 4-5 minutes on each side before placing into the oven to cook through for 20 minutes.
5. For the mash, add the potatoes and garlic to a pan of cold salted water over a high heat. Once the water is boiling, turn down the heat and allow to simmer gently for 15 minutes.
6. Drain out the water and add the milk and butter, mashing until smooth and season to taste.
7. Serve each schnitzel with a generous dollop of mash, cranberry sauce and chopped parsley.