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Prepping Chicken Cordon Bleu

post #1 of 10
Thread Starter 

just wondering how you guys have had them prepped, ive never worked with them in a kitchen until now and our system seems wrong. just wondering what is the most convenient and fast system to preparing them and serving...and not from a premade bag.

 

thank you.

post #2 of 10
What are you guys doing? You mean chicken cordon bleu?
post #3 of 10
Thread Starter 
Yessir. Just wondering how to prep them for busy service so we don't always run out and have to make them daily
post #4 of 10
Well, making daily isn't bad. They should be prepped'stuffed, and breaded before service. I've run them on specials but never regular menu; but, it should be simple enough. They will keep more than one day, so what you need to do is figure out how many you sell daily, establish a weekday and weekend par to prep to, then decide if you prep more or 86 as a matter of policy.
For example, if you usually sell ten to fifteen, you could set your par at 20. Then the next day you have five to ten left & prep back to your par and sell the use first ones. If the breading is damp, roll them in breadcrumbs again.
post #5 of 10
Thread Starter 
Wish I could run it as special. It's our biggest seller though. I'm new to this place so I'll take your advice and try to watch and set par.

How about breading and cooking it from frozen?
post #6 of 10


From fryer, then they have to go in oven in order for heat to penetrate middle. Outside will cook first and get to dark before inside cooks if you fry frozen

 

Lay out breast pound flat with mallet covering with plastic wrap

salt and pepper

slice of smoked ham

slice of swiss or gruyer cheese then roll tuck in both ends

dip in flour then egg and milk mixture then crumbs  refrigerate before frying

 

Then you can also make cordon rouge which is simply a slice of canadian bacon instead of ham  or florentine seasoned spinach,mushrooms , swiss.

Corned beef is also refered to a cordon rouge  because of the reddish color.


Edited by chefedb - 1/7/15 at 10:59am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 10

Almost like Chef Ed with a minor difference. 

 

6oz double breast.  Plastic wrap the whole table, lay them all out, plastic wrap on top.  Pound them flat, stuff them, partially freeze them so you can flour/eggwash/bread them properly.  Into the fryer to brown, remove, chill, finish in the oven for service.

post #8 of 10
If by best seller you mean you have guests coming in to eat the best CB they have ever had, I would leave it alone.
They will def notice a change (be it good or bad) and for some people change is off putting.
By prepping and freezing doubt the change will be for the better.....I am sure you have eaten frozen cheese before.

Just sayin'

mimi
post #9 of 10
Thread Starter 
Thanks everyone, I'll find a balance between your suggestions and or capabilities
post #10 of 10
If you're selling so many, you're lucky, because at least you aren't breading chicken just to have it sit around. If you freeze then thaw, the breading will get soggy. You can try thawing it in a pan of breadcrumbs, but really it just adds a step to your process.
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