The video was wonderful in showing how to prepare the tenderloin. I made it exactly as shown. I used fresh chopped rosemary. I seasoned the panko breadcrumbs with garlic powder, a little smoked paprika and onion powder. I also added about 2 table spoons of olive oil to the panko, mixed it all together and then dipped the prepared pork in the flour, egg then panko. I fried it up as stated but pit it in an oven at 375 for 10 minutes because I was concerned the pork would not be cooked through. I served it with yellow rice and roasted broccoli.I served it with a sauce made of mayo and dijon mustard.My family went crazy over this recipe! The outside was crunchy. The inside was moist and flavorful. This is getting added to our dinner rotation!
I made this in my cast iron skillet. I used a little corn oil instead of butter. It didn’t take long to make these delicious, crispy tenders. I served it with white rice and roasted broccoli. This recipe is a keeper for sure.
I made this almost exactly as written. I prebaked my pie shell and added some leftover grilled chicken. My family gobbled it up, each asking for 2nds! This would also make an excellent potluck dish! It will be going into my rotation of recipes
I made the recipe exactly as written. It made 4 good sized biscuits. I simply dropped them by spoonfuls onto parchment paper. They were delicious and super easy to put together. My family was surprised that they contained mayonnaise! I will be making these again!
These sprouts were delicious! I made the no changes to the recipe itself i did cook it at 450 degrees for 25 minutes, along side of another dish. They were roasted perfectly at that temp. Can’t wait to make them again.
What a delicious recipe!!! I did make a couple of changes based on other reviews. I used panko bread crumbs instead of the cornflakes. I did not add any salt. There is plenty of salt in the ham and the cream of chicken. I baked it for 40 minutes at 350 degrees , covered. I uncovered it and placed it under the broiler for 2 - 3 minutes to crisp up the breadcrumbs. I will never make chicken cordon bleu any other way, my family loved it that much!!!
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.