Classic Chicken Cordon Bleu
Classic chicken cordon bleu combines tender chicken that's rolled with ham and cheese, breaded and lightly fried until golden, and finished with a delicious wine and mustard sauce. My easy roll method helps make this recipe even easier.
Servings: 4
Ingredients
For the chicken rolls
- 4 chicken breasts
- salt and pepper to taste
- 5 slices ham or prosciutto
- 5 slices swiss cheese see notes below
- 1/2 cup flour
- 2 large eggs beaten
- 3 tablespoons water
- 1 cup Italian seasoned breadcrumbs or seasoned panko breadcrumbs
- neutral oil for frying
- 3 tablespoons unsalted butter
For the sauce
- 3 tablespoons unsalted butter
- 1 medium shallot minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3/4 cup low-sodium-chicken stock
- 2 tablespoons Dijon Mustard
- 1/2 cup heavy cream
- salt and pepper to taste
- 2 tablespoons minced Italian flat-leaf parsley
Instructions
For the cordon bleu
- Slice the chicken breasts in half then with plastic wrap and a mallet pound out the pieces to roughly a 1/4" thick. You should have 8 large pieces of chicken. Lay the pieces out and season with salt and pepper.
- Cut the ham into and cheese into strips approximately 1x5". The pieces might need to be cut shorter so that they are shorter than the pounded out chicken and fit inside the rolls.
- On a piece of plastic wrap, place 1 or 2 pieces of ham and cheese onto a piece of chicken. The pieces should not extend past the edges of the chicken. Sprinkle a thin layer of flour over the chicken. This will help seal the chicken when rolled. Using the plastic, roll the chicken tightly then twist the sides of the wrap until the ends push inward. Repeat for remaining pieces. The chicken can be placed in the freezer for 20 minutes to further ensure the cheese won't leak during the frying stage.
- Place the remaining flour into a bowl and season with salt and pepper. Beat the eggs and water in another bowl and season with salt and pepper. Finally, place the seasoned breadcrumbs into a third bowl.
- Remove the plastic wrap and dredge the roll into the flour and shake off the excess. Place that roll into the eggwash and coat on all sides. Drain the roll against the side of the bowl and then place into the breadcrumbs. Coat on all sides and lay the coated chicken roll onto a parchment paper lined baking sheet. Repeat for the remaining rolls. The rolls can be refrigerated, uncovered, for 20 minutes to help glue the breadcrumbs to the rolls.
- Heat a large nonstick pan to medium heat with the oil poured a 1/4 inch high. Once the oil is hot, add the rolls along with the butter and cook until golden brown on all sides (around 3 minutes per side), making sure to continue turning the rolls until the internal temp of the chicken reaches 160°F. Place the cooked rolls on a plate and tent with foil.
For the sauce
- Wipe down the pan. Add the shallots to the pan along with a pinch of salt and cook over medium heat until soft (about 2 minutes).
- Add the flour and cook until all white spots disappear. Add the wine and turn the heat to high. Boil for 30 seconds then add the chicken stock and Dijon mustard and simmer for 2 minutes. Add the cream and simmer for another 1-2 minutes.
- Taste the sauce and season with salt and pepper. If the sauce is too thick, you can add a bit more chicken stock to thin it out. Serve the chicken cordon bleu in a platter with the sauce poured around the rolls. Sprinkle with parsley and serve. Enjoy!
Notes
- Cheese. Gruyere is traditional but Swiss or Emmental work great too.
- Rolling. Using the plastic to assist in rolling the chicken helps make the rolls tighter. Make sure to twist the edges of the plastic wrap to push the edges of the chicken inward which will seal the sides.
- Chilling the rolls. Chilling the rolls before and after breading is helpful. The first chilling will glue the rolls together and the second chilling helps the breadcrumbs stick better when fried.
- Breadcrumbs. Either Italian seasoned breadcrumbs or seasoned panko can be used. I like to use a combo of both. The regular breadcrumbs stick better while the panko gives better texture.
- Leftovers. Chicken cordon bleu can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.
Nutrition
Calories: 828kcal | Carbohydrates: 38.4g | Protein: 57.8g | Fat: 45.8g | Saturated Fat: 23.5g | Cholesterol: 411mg | Sodium: 652mg | Fiber: 1.9g | Sugar: 2.5g | Calcium: 268mg | Iron: 4mg
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