Chicken Cordon Bleu with Parsley and Pancetta Sauce
The best thing on the planet to serve with it is Nigella’s Salt & Vinegar Potatoes - you’ll find the recipe for them on her web site.
Ingredients
Directions
- 1
Fry off some pancetta chunks in a pan until they begin to crisp up (you don’t need oil or butter).
- 2
Make a roux with 25g butter and the same of flour, then gently add 250ml of whole milk until the sauce thickens.
- 3
Hurl in some chopped parsley, a splat of Dijon mustard, white pepper and a tablespoon of grated parmesan simmer gently until the cheese melds, then add the pancetta.
- 4
Welcome to the 1970s.
