Classic Chicken Cordon Bleu Recipe
User Reviews
5
Classic Chicken Cordon Bleu Recipe
Description
Classic Chicken Cordon Bleu involves slicing and pounding chicken breasts thin to create a flat surface for layering ham and Swiss cheese. Once stuffed, the chicken is carefully rolled and secured by coating it sequentially in flour, a milk-egg wash, and seasoned breadcrumbs to form a crispy golden crust when fried. This cooking method seals the cheese and ham inside, offering melted filling contrasting with the crunchy breading.
The recipe includes an optional sauce made by thickening chicken stock with flour and butter, seasoned to complement the rich filling. The chicken is pan-fried in neutral oil over medium heat to cook through while achieving even browning on all sides. Adjusting heat ensures the crust does not burn before the chicken is fully cooked.
Serving chicken cordon bleu fresh ensures the filling remains hot and the crust crisp. Extra care is needed when frying to maintain the integrity of the roll and even cooking. Variations with comté or gruyere cheeses and substitution of prosciutto for ham can add different flavor profiles while keeping the classic concept.
When making ahead, store the cooked rolls refrigerated up to four days or freeze up to three months. Reheat in the oven to restore warmth and crispness without losing texture.
Ingredients
For the Chicken Cordon Bleu:
- ½ cup all-purpose flour
- ½ cup milk
- 1 egg large
- 1 cup breadcrumbs
- 2 chicken breast large
- 4 lices ham or prosciutto
- 6 lices swiss cheese cut in half, or gruyere
- salt to taste
- black pepper to taste
- cooking oil for frying
For the Optional Sauce:
- 1 all-purpose flour heaping tablespoon
- 1 ½ cups chicken stock
- 1 tablespoon butter unsalted
- salt to taste
- black pepper to taste
Instructions
- Whisk together flour with salt and pepper in a shallow bowl.
- Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl.
- In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside.
- Slice the chicken breasts in half widthwise.
- Pound the chicken breast out gently until it is has essentially doubled in size or is about a ¼ to 1/3” thick.
- Season the chicken with salt and pepper.
- Layer on a slice of ham and then 3 half slices of Swiss cheese.
- Fold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Repeat until all the chicken is stuffed.
- Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.
- Coat completely in the breadcrumbs and repeat until all the chicken is coated.
- Fry the chicken cordon bleu minutes in about a ¼ cup of neutral flavored oil in a non-stick skillet over medium heat for 3 to 4 on all sides or until golden brown and cooked throughout when reading 165° F internally. See chef notes.
- Remove the chicken and discard all but 2 tablespoons of the frying oil.
- Whisk in the flour until combined and then pour in the chicken stock.
- Cook on high heat until thick and then finish with butter, salt, and pepper.
- Slice and serve with the simple pan gravy.
Notes
- Chicken cordon bleu is best eaten immediately after cooking to enjoy a crispy crust and melted cheese.
- Refrigerate leftovers up to 4 days or freeze for up to 3 months; thaw before reheating in a 350°F oven for 10–12 minutes.
- To vary flavors, use comté or gruyere cheese instead of Swiss and prosciutto in place of ham.
- Pound chicken breast thinly to ensure even rolling and cooking; if using dark meat, expect smaller rolls.
- Adjust frying oil quantity as needed to cook evenly; reduce heat if browning too quickly to avoid burning.
- Trim ham slices to size matching the chicken to ensure even layering and rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 47g | 94% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 168mg | 56% |
| Sodium | 865mg | 36% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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