There is nothing quite as comforting and impressive as a perfectly made chicken dinner, and this Classic Chicken Cordon Bleu Recipe absolutely nails it every time. Imagine tender chicken breasts enveloping savory ham and melted Swiss cheese, all encased in a crispy, golden breadcrumb crust. This dish brings together simple, humble ingredients in such a harmonious way that it feels both elegant and classic, a true crowd-pleaser that never fails to delight. Whether you’re cooking for family, friends, or treating yourself, this recipe hits all the right notes of flavor, texture, and nostalgia.
Ingredients You’ll Need
The magic of this Classic Chicken Cordon Bleu Recipe lies in its straightforward ingredients. Each component is essential, contributing to the complex layers of taste and texture—from the creamy cheese and smoky ham to the crunchy, golden exterior. Having the right basics on hand ensures a seamless cooking experience and a truly mouthwatering final dish.
- ½ cup all-purpose flour: This helps create the first coating base for the chicken, allowing the egg wash to adhere.
- ½ cup milk: Adds moisture to the egg mixture, helping the breadcrumbs stick perfectly.
- 1 large egg: The binding element that ensures the breadcrumb coating clings nicely.
- 1 cup breadcrumbs: Gives the chicken its signature crunchy, golden crunch.
- 2 large chicken breasts: The star of the dish, sliced and pounded thin for rolling.
- 4 slices of ham or prosciutto: Adds a salty, savory punch that complements the cheese beautifully.
- 6 slices of Swiss cheese or gruyere (cut in half): Melts wonderfully to create that luscious, gooey filling.
- Salt and pepper to taste: Essential seasoning to enhance every layer of flavor.
- Oil for frying: A neutral oil’s perfect for achieving that crispy exterior without overpowering the flavors.
- 1 heaping tablespoon all-purpose flour: For thickening the pan sauce that makes this dish truly special.
- 1 ½ cups chicken stock: Creates a rich, flavorful base for the gravy that ties everything together.
- 1 tablespoon unsalted butter: Adds creaminess and a silky finish to the pan sauce.
How to Make Classic Chicken Cordon Bleu Recipe
Step 1: Prepare Your Coatings
Start by setting up your three shallow bowls: one with flour whisked with salt and pepper, one with egg and milk seasoned with salt and pepper, and one with seasoned breadcrumbs. This classic three-step dredging process is the foundation for that irresistible crispy shell that locks in all the juicy fillings.
Step 2: Prep the Chicken
Carefully slice each chicken breast in half horizontally, then pound each piece gently until it’s about a quarter to a third of an inch thick. This step is crucial to ensure the chicken cooks evenly and rolls up easily without tearing, creating a perfect pocket for the ham and cheese.
Step 3: Assemble the Rolls
Season the flattened chicken generously with salt and pepper, then layer on a slice of ham followed by three halves of Swiss cheese. The ham’s saltiness and the creamy cheese create a perfect flavor melody inside the tender chicken. Fold in the sides slightly and roll the chicken tightly, making sure the filling stays snug inside for the cooking process.
Step 4: Coat the Chicken
Lightly dust each chicken roll with flour, tapping off any excess, then dip it into your egg wash, ensuring every surface is moistened. Finally, coat it thoroughly in breadcrumbs. Repeat the egg and breadcrumb steps to get an even thicker, crisper crust that seals all those delicious juices inside.
Step 5: Fry to Golden Perfection
Heat about a quarter cup of neutral oil in a non-stick skillet over medium heat. Carefully place your prepared chicken rolls in the pan, frying them for about 3 to 4 minutes on each side until the crust is a beautiful golden brown and the chicken reaches an internal temperature of 165°F. This step is where you develop that incredible crunchy exterior that offers so much contrast to the gooey cheese inside.
Step 6: Make the Pan Sauce
Remove the cooked chicken and discard all but 2 tablespoons of the oil in the pan. Whisk in a tablespoon of flour until smooth, then slowly pour in the chicken stock while whisking to prevent lumps. Increase the heat and cook until the sauce thickens, then finish it with butter and seasoning. This simple yet luscious gravy is the perfect finishing touch for the Classic Chicken Cordon Bleu Recipe.
How to Serve Classic Chicken Cordon Bleu Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme adds a fresh, bright note that cuts through the richness of the chicken and sauce. A twist of lemon zest can also lift the flavors beautifully, adding a subtle citrus aroma that really brings everything to life on the plate.
Side Dishes
Classic pairings like buttery mashed potatoes or a creamy risotto soak up the delicious pan sauce perfectly. For something lighter, a crisp green salad with a tangy vinaigrette balances out the richness, while roasted seasonal vegetables add color and texture to the meal.
Creative Ways to Present
Slice the chicken rolls into rounds to showcase the beautiful spiral of ham and cheese inside, perfect for sharing or serving as an elegant appetizer at a dinner party. Serving alongside a colorful array of fresh or roasted vegetable ribbons can elevate the dish visually, making it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover chicken cordon bleu keeps wonderfully in an airtight container in the refrigerator for up to three days. To maintain crispiness, store the sauce separately and reheat just before serving.
Freezing
This recipe freezes well before frying. Assemble and coat the chicken rolls, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container for up to two months. When ready to enjoy, thaw overnight in the fridge before frying.
Reheating
To reheat while keeping the crust crispy, use a 350°F oven for about 15 minutes or until heated through. Avoid microwaving if possible, as it will soften the crispy breadcrumbs and change the delightful texture of the dish.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! Swiss cheese and gruyere are traditional choices due to their melting qualities, but you can experiment with mozzarella, provolone, or even a mild cheddar depending on your flavor preferences.
Is it necessary to pound the chicken thin?
Yes, pounding the chicken helps it cook evenly and ensures the roll stays intact with the fillings nestled inside. It also tenderizes the meat, resulting in a juicy, soft bite.
Can I bake the chicken cordon bleu instead of frying?
You can bake it at 375°F for about 25-30 minutes until golden and cooked through, but frying achieves a crispier exterior that’s hard to beat. For a healthier option, baking is a great alternative.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F. The exterior should be golden brown and the cheese inside melted and bubbly.
Can I prepare this recipe gluten-free?
Yes, just swap the all-purpose flour and breadcrumbs with gluten-free alternatives. Ensure your stock and other ingredients are also gluten-free to keep the dish safe and delicious.
Final Thoughts
Trust me, once you try this Classic Chicken Cordon Bleu Recipe, it will quickly become one of your favorite dishes to make and share. It strikes the perfect balance between sophistication and comfort, making it ideal for everything from weeknight dinners to special occasions. So gather your ingredients, get cooking, and enjoy the joy of biting into that crispy, cheesy, ham-filled delight. Your taste buds will thank you!
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Classic Chicken Cordon Bleu Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
This Classic Chicken Cordon Bleu recipe is a delicious and elegant dish featuring tender chicken breasts stuffed with savory ham and Swiss cheese, breaded and fried to golden perfection. A rich, flavorful pan gravy made from the drippings enhances the dish, making it perfect for a special dinner or comforting meal.
Ingredients
For the Chicken Cordon Bleu:
- ½ cup all-purpose flour
- ½ cup milk
- 1 large egg
- 1 cup breadcrumbs
- 2 large chicken breasts
- 4 slices of ham or prosciutto
- 6 slices of Swiss cheese or Gruyere (cut in half)
- Salt and pepper to taste
- Oil for frying (neutral-flavored, about ¼ cup)
For the Pan Gravy:
- 1 heaping tablespoon all-purpose flour
- 1 ½ cups chicken stock
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the Dredging Stations: Whisk together ½ cup flour with salt and pepper in a shallow bowl. In a separate shallow bowl, whisk the egg with milk, salt, and pepper. In a third bowl, combine the breadcrumbs with salt and pepper and set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally. Pound each half gently until it doubles in size and is about ¼ to 1/3 inch thick. Season both sides with salt and pepper.
- Assemble the Cordon Bleu: On each flattened chicken piece, layer one slice of ham and then three half slices of Swiss cheese. Fold in the sides slightly and roll the chicken tightly to enclose the filling completely. Repeat for all chicken pieces.
- Coat the Rolls: Lightly coat each chicken roll with the seasoned flour, shaking off excess. Dip into the egg wash ensuring all sides are coated, then roll thoroughly in the seasoned breadcrumbs until completely covered. Repeat with the remaining rolls.
- Fry the Chicken: Heat about ¼ cup neutral oil in a non-stick skillet over medium heat. Fry each chicken roll for 3 to 4 minutes on all sides until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken and set aside.
- Make the Pan Gravy: Discard all but 2 tablespoons of the frying oil in the skillet. Whisk in 1 heaping tablespoon flour until combined with the oil and lightly browned. Gradually pour in 1 ½ cups chicken stock while whisking continuously. Cook over high heat until the gravy thickens. Finish with 1 tablespoon unsalted butter and season with salt and pepper to taste.
- Serve: Slice the chicken cordon bleu rolls and serve hot with the pan gravy drizzled over the top or on the side.
Notes
- Use a meat mallet or rolling pin to gently pound the chicken to an even thickness for more uniform cooking.
- The chicken is fully cooked when its internal temperature reaches 165°F (74°C).
- Feel free to substitute Swiss cheese with Gruyere for a richer flavor.
- Neutral-flavored oil such as vegetable or canola oil works best for frying.
- For a crispier crust, double dip the chicken rolls in egg and breadcrumbs.
- Leftover pan gravy can be stored in the refrigerator for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: French
