Oh my goodness, I can’t even tell you how much I love making Cordon Bleu! There’s just something so undeniably satisfying about taking a juicy chicken breast, stuffing it with ham and cheese, and then wrapping it all up in a crunchy, golden-brown exterior. It feels like a comforting embrace on a plate—that perfect combination of savory, crispy, and cheesy goodness. Trust me, you’ll want to dive right into this decadent dish!
Every time I prepare Cordon Bleu, I am reminded of delightful evenings spent in the kitchen with my family. It’s become somewhat of a tradition—whenever there’s a special occasion, we whip it up together. We laugh, we sometimes mess things up (yes, I’ve had my fair share of kitchen disasters), but there’s just something wonderful about the process that brings everyone together. So, let me share this amazing recipe with you so you can create your own precious memories!
What’s in Cordon Bleu?
Boneless, skinless chicken breasts: The star of the show! These are your tender, juicy canvas. While chicken is classic, feel free to use veal or pork for a different flavor profile.
Slices of ham: I prefer Swiss or prosciutto! They add a wonderful saltiness and savory flavor that really complements the cheese.
Slices of Swiss cheese: Ooey-gooey goodness! You can swap this out for Gruyère if you’re feeling fancy—both melt beautifully.
All-purpose flour: A critical step in the breading process, helping the egg and breadcrumbs stick for that perfect crust.
Large eggs: These are what bind everything together and give our Cordon Bleu that fabulous crunch when fried.
Breadcrumbs: For a crunchy coating, I recommend using panko breadcrumbs. They’re lighter and crispier than regular ones, which adds an extra depth of texture.
Salt and pepper: Essential for seasoning! Don’t shy away from giving your chicken some flavor.
Dijon mustard: This is optional, but I’m telling you, the slight tang it adds is a game changer!
Chicken broth: A flavorful base for our creamy sauce that takes this dish over the top.
Heavy cream: No dish is complete without a rich, velvety sauce drizzled on top, right?
Fresh parsley: Not just for decoration—this adds a pop of color and freshness.
Cooking oil: To fry these beauties; I usually go for vegetable or canola oil since they have high smoke points.
Is Cordon Bleu Good for You?
Now, let’s chat about health a little bit! Cordon Bleu is a delicious treat but let’s keep it real—it’s more of an indulgence.
Chicken breasts: They’re a great source of lean protein, which is essential for muscle repair and overall health.
Swiss cheese: It’s lower in fat compared to some other cheeses and offers calcium, but remember that moderation is key!
However, with heavy cream in the sauce and frying in oil, it’s not something I’d recommend having every day. Serving it alongside some veggies or a light salad can balance out the richness!
Ingredients
– 4 boneless, skinless chicken breasts (or veal/pork)
– 4 slices of ham (preferably Swiss or prosciutto)
– 4 slices of Swiss cheese (or Gruyère)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs (preferably panko for extra crunch)
– Salt and pepper to taste
– 2 tbsp Dijon mustard (optional)
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Fresh parsley, chopped (for garnish)
– Cooking oil (for frying)
Serves: 4
How to Make Cordon Bleu?
1. Preheat your oven to 350°F (175°C).
2. Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/2 inch thick. Go on, it’s a stress-reliever!
3. Season both sides of the chicken breasts with salt and pepper. If you’re feeling adventurous, spread a thin layer of Dijon mustard on one side.
4. Lay a slice of ham and a slice of Swiss cheese on each chicken breast, then roll them up tightly, starting from the side with the ham and cheese.
5. Secure each roll with toothpicks or kitchen twine to hold them together. We don’t want any cheesy escapes!
6. Set up your breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
7. Dredge each chicken roll in flour, shaking off the excess. Dip into the beaten eggs, then coat in breadcrumbs, pressing gently to adhere.
8. Heat about 1/2 inch of cooking oil in a large skillet over medium heat. Fry the chicken rolls until golden brown on all sides (about 4-5 minutes per side). Remove and drain on paper towels.
9. Transfer the chicken rolls to a baking dish and bake in the preheated oven for about 15-20 minutes until cooked through.
10. While the chicken is baking, prepare the sauce. In a saucepan, combine chicken broth and heavy cream over medium heat. Simmer gently until slightly thickened. Season with salt and pepper to taste.
11. Remove the toothpicks or twine from the chicken rolls and slice them into rounds. Arrange on a serving plate, drizzle with sauce, and garnish with parsley.
Serving Suggestions to Elevate Your Meal
Serve your Cordon Bleu with some roasted veggies or a fresh salad to cut through the richness. You can even sprinkle some herbs like thyme or rosemary into the breadcrumbs for added flavor! Oh, and don’t forget a glass of white wine; it pairs beautifully!
I can’t wait for you to try this recipe! Trust me, you will love the crispy, cheesy, and oh so delicious results. Be sure to share your experience with me; I would love to hear how your Cordon Bleu turns out! Let’s get cooking, friends!
