Cordon Bleu Galette
For the Galette:
1 deep-frozen Buckwheat Crepe (thawed)
2 boneless, skinless chicken breasts, cooked and thinly sliced
4 slices of ham (cooked or smoked)
1 ½ cups shredded Swiss cheese (Gruyère or Emmental)
2 tablespoons Dijon mustard
Salt and pepper to taste
1 teaspoon garlic powder
For Frying:
2 eggs, beaten
1 cup breadcrumbs
½ cup all-purpose flour
Oil for frying (vegetable, canola, or peanut oil)
1 deep-frozen Buckwheat Crepe (thawed)
2 boneless, skinless chicken breasts, cooked and thinly sliced
4 slices of ham (cooked or smoked)
1 ½ cups shredded Swiss cheese (Gruyère or Emmental)
2 tablespoons Dijon mustard
Salt and pepper to taste
1 teaspoon garlic powder
For Frying:
2 eggs, beaten
1 cup breadcrumbs
½ cup all-purpose flour
Oil for frying (vegetable, canola, or peanut oil)
Prepare the Filling:
In a small skillet, season the cooked, sliced chicken with garlic powder, salt, pepper, and thyme. Sauté for 2-3 minutes until fragrant. Set aside.
Spread Dijon mustard on each slice of ham.
Assemble the Galette:
On a flat surface, place the thawed galette crust. Layer the mustard-coated ham slices in the center of the galette.
Arrange the cooked chicken slices on top of the ham.
Sprinkle the grated Swiss cheese generously over the chicken.
Fold the galette crust over the filling to form a half-moon or rectangle, pressing the edges to seal tightly.
Bread the Galette:
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Carefully coat the filled galette in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs. Press the breadcrumbs gently to ensure they adhere well.
Fry the Galette:
In a large skillet or deep fryer, heat about ½ inch of oil over medium-high heat until it reaches around 350°F (175°C).
Gently lower the breaded galette into the hot oil.
Fry for 3-5 minutes per side, or until golden brown and crispy on the outside. Make sure to flip it carefully for even cooking.
Drain and Serve:
Once fried, remove the galette from the oil and drain on paper towels to remove excess oil.
Let it cool slightly before slicing and serving.
In a small skillet, season the cooked, sliced chicken with garlic powder, salt, pepper, and thyme. Sauté for 2-3 minutes until fragrant. Set aside.
Spread Dijon mustard on each slice of ham.
Assemble the Galette:
On a flat surface, place the thawed galette crust. Layer the mustard-coated ham slices in the center of the galette.
Arrange the cooked chicken slices on top of the ham.
Sprinkle the grated Swiss cheese generously over the chicken.
Fold the galette crust over the filling to form a half-moon or rectangle, pressing the edges to seal tightly.
Bread the Galette:
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Carefully coat the filled galette in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs. Press the breadcrumbs gently to ensure they adhere well.
Fry the Galette:
In a large skillet or deep fryer, heat about ½ inch of oil over medium-high heat until it reaches around 350°F (175°C).
Gently lower the breaded galette into the hot oil.
Fry for 3-5 minutes per side, or until golden brown and crispy on the outside. Make sure to flip it carefully for even cooking.
Drain and Serve:
Once fried, remove the galette from the oil and drain on paper towels to remove excess oil.
Let it cool slightly before slicing and serving.
Serve this crispy fried Cordon Bleu Galette with a side salad or roasted vegetables. You can also pair it with a light dipping sauce, such as honey mustard or a creamy garlic aioli.