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