5 from 63 votes
Classic Chicken Cordon Bleu Recipe
This Classic Chicken Cordon Bleu features pounded thin chicken breasts rolled with slices of ham and Swiss cheese, coated with seasoned flour, egg wash, and breadcrumbs. Pan-fried until golden, it results in a flavorful, crispy crust enclosing melted cheese and savory ham. It can be served immediately or warmed later for a filling main course.
Prep Time
10 mins
Cook Time
18 mins
Servings:
4
Calories:
553 kcal
Course:
Dinner
Cuisine:
American
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
- black pepper to taste
- salt 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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 553
% 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.