Description
Chicken cordon bleu delights taste buds with its golden, crispy exterior and luscious ham and cheese center. Swiss culinary tradition shines through this elegant dish that promises a satisfying meal for dinner enthusiasts.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
- 1/2 pound ham, thinly sliced
- 16 slices Swiss cheese
Breading Ingredients:
- 1 cup all-purpose flour (125 g)
- 4 eggs, beaten
- 2 cups panko bread crumbs (100 g)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt, to taste
- Pepper, to taste
Sauce and Cooking Ingredients:
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (480 mL)
- 1/4 cup Dijon mustard (60 g)
- 1 cup shredded Parmesan cheese (100 g)
- Peanut oil or vegetable oil, for frying
- Salt, to taste
- Pepper, to taste
Instructions
- Generously coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring even distribution of seasonings.
- Position chicken between plastic wrap and gently flatten to approximately 1/2 inch thickness using a meat mallet or heavy skillet.
- Layer Swiss cheese and ham slices alternately across the flattened chicken, creating a balanced filling.
- Carefully roll the chicken, using plastic wrap to tightly secure the roll, twisting ends to compact the shape. Refrigerate for 30 minutes to stabilize the structure.
- Heat oil in a deep skillet to 325F, preparing for precise frying technique.
- Create a breading station with three separate dishes: seasoned flour, beaten eggs, and bread crumbs. Methodically coat each chicken roll by dipping first in flour, then egg, and finally bread crumbs.
- Carefully lower breaded chicken into hot oil, frying 5 minutes per side until golden brown. Transfer to wire rack if internal temperature hasn’t reached 165F, finishing in 325F oven.
- Prepare complementary Dijon sauce by melting butter, sautéing garlic, incorporating flour to create roux, gradually adding milk while whisking. Simmer until thickened, then blend in mustard, Parmesan, salt, and pepper.
- Slice chicken diagonally and drizzle with luxurious Dijon sauce before serving.
Notes
- Meat Thickness Matters Pound chicken breasts evenly to ensure consistent cooking and prevent raw spots, which helps achieve a perfectly cooked, golden-brown exterior.
- Chilling Technique Refrigerating the rolled chicken helps the ingredients set and prevents unwrapping during frying, creating a compact and neat presentation.
- Bread Crumb Pro Tips Use panko bread crumbs for extra crispiness, or mix in grated Parmesan for additional flavor and crunch in the coating.
- Temperature Control Monitor oil temperature carefully to prevent burning; a digital thermometer ensures precise frying and helps achieve a crispy, not greasy, exterior.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 665
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 210 mg