The Kitchen: Philip Eichebest Reveals His Homemade Flying Recipe

by Renault Gallo

A starred celebrity chef is never lacking in good recipes. This time, he’s cooking a dish that’s as much about children as it is about adults. to your stoves!

While we find him in the new season of “Top Chef,” currently airing on RTL-TVI, Philip Echebest recently published Cooking Well, a recipe book by Éditions Albin Michel. The superstar chef even enjoys reproducing them on a video on his YouTube channel. Perfect opportunity to cook delicious homemade cordon bleu with it.

Here is a homemade cordon bleu recipe from Philippe Echibest

Ingredients for two

  • 1 whole chicken or 2 chicken breasts
  • Salt and Pepper
  • Two slices of white pork
  • 4 slices emmental cheese
  • 80 grams of flour
  • 120 grams soft rusk
  • 2 eggs
  • 1 ½ tablespoon of rapeseed oil
  • 40 grams butter


  1. Preheat the oven to 180 degrees.
  2. Remove the skin from the dominants and remove the small slices.
  3. Divide the upper parts lengthwise, without cutting them in half. Gently slide the blade of the knife, very sharp, in the middle, to make a slit.
  4. Lay each piece on top between two sheets of parchment paper and flatten them by tapping them firmly against the flat bottom of the saucepan. Beat the small slices in the same way.
  5. Run the blade of the knife briefly, several times, over the slices and branches, to prevent them from shrinking during cooking.
  6. Lay your basic items flat on your work surface, with the open side facing you. Add a little salt and pepper.
  7. Place a slice of Emmental, half a slice of ham, and another slice of Emmental on one side of the supremes.
  8. Fold each layer on top of itself to cover the entire filling.
  9. Seal the seam in the upper layers by placing the small slices on top to prevent them from sticking during cooking.
  10. Bread preparation. In three plates, put the beaten eggs with a fork, breadcrumbs and flour. Don’t forget to add salt and pepper.
  11. Put the blue ropes in the flour and press to remove the excess. Then dip it in the eggs and then in the breadcrumbs. Dip it again in the eggs and then in the breadcrumbs to get a crunchy and thick bread.
  12. Cook cordons, 2 minutes on each side, in an unheated skillet, with a little oil and butter.
  13. Finish cooking in the oven for 5 minutes.

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