Chicken Cordon Bleu with Soubise Sauce

Steps

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1. 1
   Cut the Gruyère cheese block into 8 batons, each approximately 2 by 1/2 inch.
   ▶ ≈0:06
2. 2
   Layer Black Forest ham and prosciutto together, then roll tightly in a burrito-style fashion, folding the sides to contain the filling. Prepare 8 ham packets total.
   ▶ ≈0:22
3. 3
   Using a paring knife, make small incisions on either side of the bone, slide the knife underneath, scrape along the bone to free it, and remove. Trim any cartilage while preserving all skin.
   ▶ ≈0:41
4. 4
   Place the chicken under plastic wrap and pound evenly to a 1/4-inch thickness.
   ▶ ≈1:19
5. 5
   Season each flattened chicken thigh with lemon zest, thyme, kosher salt, and black pepper (2 teaspoons each of zest and thyme divided among 8 pieces).
   ▶ ≈1:26
6. 6
   Place a ham and cheese packet in the center of each chicken thigh, then roll it up with the seam side facing down.
   ▶ ≈1:48
7. 7
   Wrap each roll tightly in plastic wrap, twist the edges on a counter to tighten, and fold the corners under. Refrigerate for at least 4 hours or up to 24 hours.
   ▶ ≈2:00
8. 8
   Process 2 cups of panko in a food processor for 15 seconds until fine like coarse sand. Mix with another 2 cups of unground panko to create a half-fine, half-coarse breadcrumb mixture.
   ▶ ≈2:28
9. 9
   Whisk together 3 large egg whites and 9 tablespoons of cornstarch until the mixture is sticky and well combined.
   ▶ ≈3:11
10. 10
    Dip each chilled chicken roll into the egg white mixture, let excess drip off, then coat thoroughly in the panko breadcrumb mixture. Use one hand for getting dirty and keep the other relatively clean. Shake in a 9 by 13 pan to ensure even coating.
    ▶ ≈3:38
11. 11
    Refrigerate the breaded chicken rolls for at least 20 minutes or up to 2 hours to allow the panko coating to set.
    ▶ ≈4:07
12. 12
    Heat 2 quarts of vegetable oil to 350 degrees Fahrenheit. Fry the chilled rolls for 2 minutes until golden brown, then transfer to a wire rack set in a sheet pan.
    ▶ ≈4:21
13. 13
    Repeat frying the remaining rolls. Transfer all rolls to a 350-degree Fahrenheit oven on the middle rack and bake for 30 to 35 minutes until the internal temperature reaches 175 degrees Fahrenheit when measured through the side of the roll.
    ▶ ≈5:38
14. 14
    Melt 3 tablespoons of butter over medium-low heat. Add 1/2 cup of finely chopped onion and 1/2 teaspoon of kosher salt. Cover and cook for 10 minutes, stirring occasionally.
    ▶ ≈5:51
15. 15
    Once the onions have softened, add 1 tablespoon of all-purpose flour to form the roux base. Whisk and cook for 1 minute to remove the raw flour flavor.
    ▶ ≈6:28
16. 16
    Add 1 cup of whole milk and whisk to combine. Increase heat to medium-high and bring the sauce to a gentle boil, stirring occasionally until thickened.
    ▶ ≈6:47
17. 17
    Remove from heat and whisk in 1/4 cup of sour cream. Season with black pepper, nutmeg, and salt to taste.
    ▶ ≈7:18
18. 18
    Spoon a small amount of soubise sauce onto the bottom of each serving plate, then place a baked chicken cordon bleu on top and serve.
    ▶ ≈7:47