Welcome to Fromagerie Milleret website to discover all our products exported throughout the world! To access the website dedicated to France, click here

Chicken Cordons-bleu Roucoulons and spinach

nos-recettes-fromage-Cordon-bleu épinards-Roucoulons-fromagerie-milleret
Preparation cuisson difficulté 20 min.
Preparation cuisson difficulté 10 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 2

  • 2 chicken fillets
  • 2 slices of turkey ham
  • A handful of spinach leaves
  • 70 g of Roucoulons
  • 100 g of flour
  • 2 eggs
  • 100 g breadcrumbs
  • Smoked paprika
  • 2 sprigs of thyme
  • 1 clove of garlic
  • 1 knob of butter
  • Salt and pepper
  • 1 bag of rocket salad
  • 1 small bunch of radishes
  • Vinaigrette


  • 1
    Cut the chicken breast in half lengthwise.
  • 2
    Wrap each piece of fillet between two pieces of cling film.
  • 3
    Using a kitchen hammer (or a frying pan), flatten the chicken fillet as much as possible.
  • 4
    Add salt and pepper.
  • 5
    Place 1 slice of turkey ham, then a few spinach leaves in each slice of chicken.
  • 6
    Place a few slices of Roucoulons.
  • 7
    Sprinkle with thyme.
  • 8
    Close the chicken fillets firmly by wrapping them in cling film to hold them while you prepare the breadcrumbs.
  • 9
    For the breading, break the eggs into a bowl and beat them.
  • 10
    Pour the flour into another bowl. Add the smoked paprika and pepper and mix.
  • 11
    Pour the breadcrumbs into another bowl.
  • 12
    Remove the chicken fillets from the cling film, keeping them tightly closed.
  • 13
    Roll the chicken fillets in the flour, then the eggs, then the breadcrumbs.
  • 14
    Do this for each chicken fillet.
  • 15
    In a frying pan, heat a drizzle of olive oil and 1 clove of garlic (for taste).
  • 16
    Add a sprig of thyme and 1 knob of butter.
  • 17
    Place the chicken fillet and cook over low heat so that the inside is cooked and without burning the breadcrumbs.
  • 18
    While cooking, baste with cooking juices until nicely browned.
  • 19
    Serve with rocket salad and radishes.

Our cheeses