Cordon bleu keto (sin gluten) con costra de parmesano 😋

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Cordon bleu keto (sin gluten) con costra de parmesano 😋. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cordon bleu keto (sin gluten) con costra de parmesano 😋, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cordon bleu keto (sin gluten) con costra de parmesano 😋 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cordon bleu keto (sin gluten) con costra de parmesano 😋 is 3 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Cordon bleu keto (sin gluten) con costra de parmesano 😋 using 10 ingredients and 4 steps. Here is how you cook that.

San Jacobo como lo llamamos en España, con pollo, queso manchego, jamón cocido y rebozado con huevo y queso parmesano grana padano. ¡¡¡¡¡Una delicia!!!!!!

Ingredients and spices that need to be Make ready to make Cordon bleu keto (sin gluten) con costra de parmesano 😋:

1. 3 pechugas pollo o 6 filetes
2. 3 lonchas queso manchego
3. 3 lonchas jamón cocido
4. 2 huevos
5. 1 plato queso grana padano en polvo para rebozar
6. 1 loncha tranchete por pieza (opcional)
7. palillos de dientes
8. aceite para freír
9. al gusto sal
10. al gusto pimienta negra

Instructions to make to make Cordon bleu keto (sin gluten) con costra de parmesano 😋

1. Abrimos las pechugas cada una en dos partes, yo tenía filetes de pollo ya cortados y he cogido 6. Intenta que no sean muy gordos así se hacen bien y no se quedan crudas. Salpimentamos.
2. Ponemos una loncha de queso manchego, y otra de jamón cortada en trozos (por que eran muy grandes y salían fuera del pollo) en tres filetes. Yo le he añadido un tranchete por pieza pero es opcional. Ponemos los otros filetes de pollo encima y cerramos con palillos para que no se abran al freírlas.
3. Pasamos por huevo y luego por queso rallado.
4. Los freímos con bastante aceite que cubran totalmente el pollo y los metemos de manera que los palillos miren abajo, de esta manera no se pegará el queso al fondo del cazo. Los giramos a los 3 minutos y lo freímos durante otros 3 minutos. ¡Y ya están! ¡Antes de servir quitamos los palillos! ¡Acuérdate de cuántos has metido en cada uno!

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