Chicken San Jacobos (Cordon Bleu) with Iberico jam and sheep’s cheese

This dish is often eaten as a tapa in bars around the country. We are not sure why this delicious recipe carries the name of a saint, but it has been really popular since the 50’s, when children and adults alike discovered that the soft cheese centre surrounded by the outside crispiness was quite delightful.

Our version, Mariscal & Sarroca style, is more glamorous, a bit more gourmet. For our Cordon Bleu we are going to use the best ham and an intensely flavoured cheese.

You will need your chicken fillets to be very thinly sliced, so that they cook through.

INGREDIENTS (4 people)

–          16 finely sliced chicken breast fillets

–          8 slices of Iberico ham Mariscal & Sarroca

–          8 slices of Moncayo sheep cheese Mariscal & Sarroca

–          Salt and pepper to season

–          2 Eggs

–          1 cup dried bread crumbs

–          Olive oil for frying

Season the chicken fillets. Lay half of them on a kitchen counter and lay one slice of ham and one slice of cheese on top. Finish with the rest of the fillets on top of each San Jacobo.

IBERICO JAMON

Beat the eggs in a bowl or a small open baking dish. Put the bread crumbs on a dinner plate. Pour enough oil into a medium size pan to completely cover the bottom. When the oil is hot bread the San Jacobos by dipping them into the beaten egg and then dredging them into the bread crumbs.

Fry the San Jacobos in batches until golden brown. Turn them and do the other side. Remove from the frying pan and place on a paper towel to drain.

You can serve them as a main with a side of vegetables, French fries or salad.

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