Chicken Cordon Bleu Recipe
It is very crucial to get your meat as thin as possible. This will definitely add to the crunch, taste and texture of your cordon bleu. The best thing you can do is ask your butcher to cut thin fillets for you. You might have to do a little pounding afterwards at home but it saves you a lot of time and effort. Or you can carve up some chicken or turkey breast and make it as thin as you can.
I recommend to use slices of young cheese like Emmental or Gouda, the kind of cheese that will melt gorgeously inside the cordon bleu when it touches the hot pan. There’s the result right there: look at all that creamy melted cheese oozing out when you slice the cordon blue open… Absolutely scrumptious!
Love cooking with cheese? Then also check out my soft leeks au gratin wrapped in ham and cheese!
- 2 fresh chicken fillets
- 2 slices ham
- 1 egg
- 2 slices cheese
- 2 tbsp plain flour
- a handful breadcrumbs or panko
- olive oil
- Place the chicken fillets on a clean surface and cover with cling film. Flatten the chicken gently using a meat mallet until ⅕-inch (5 mm) thick.
Season the fillets with a little pepper and salt. Top with a slice of ham and cheese. Season again.
Fold the chicken fillets shut and fasten the edges using toothpicks.
- Divide the flour, beaten egg and breadcrumbs over separate deep plates. Season the breadcrumbs with pepper and salt. Then dip the chicken parcels first in the flour, then in the beaten egg and finally in the breadcrumbs. Shake off any excess crumbs.
- Pour a little olive oil in a large non-stick pan and place it over medium heat. Once the oil is hot, add the chicken cordon bleu.
- Cook for 4 to 5 minutes on each side until the cordon bleu is nicely golden brown and crunchy. Remove them from the hot pan, drain them on a piece of kitchen paper for a couple of seconds and then place the cordon bleu onto warm plates. Sprinkle lightly with freshly ground black pepper and serve immediately while the cheese is still hot.