Pounded chicken fillets stuffed with cheese and ham, coated with crumbs and fried until the crust is golden and the cheese is gooey. That’s chicken cordon bleu.
Yes, it’s a bit tricky to prepare. From pounding the chicken fillets into thin sheets to making sure that the meat is cooked through before the cheese inside oozes out, well, care is required every step of the way. Worry not, though, because you’ll find all the tips and tricks you’ll need in the recipe below.
Chicken Cordon BleuRecipe by
- 4 chicken breast fillets skinless (note: one chicken breast = two fillets)
- 150 grams salty ham smoked, preferably (not sweet ham, please!)
- 150 grams cheese (Colby Jack is used here) cut into six sticks
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup panko or use regular bread crumbs
- Wipe the chicken breast fillets dry with paper towels.
- Slit each fillet horizontally.
- Open up the split fillets, place between two sheets of cling wrap and pound with a mallet until about an eighth of an inch thick.
- Sprinkle salt and pepper on both sides of the pounded fillets.
- Lay a fillet flat, cover with two to three slices of ham then place a stick of cheese on one end.
- Roll up the chicken to enclose the ham and cheese.
- Dredge each stuffed chicken fillet in flour; shake off any excess.
- Dip the floured fillets in egg then roll in panko (see notes after the recipe).
- In a pan, heat enough cooking oil to reach a depth of at least three inches.
- Fry the stuffed and breaded chicken fillets over medium-low heat until the crust is golden (see notes after the recipe).
- Let the cooked chicken cordon bleu rest for about ten minutes before slicing and serving. Or skip the rest time and serve uncut.