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
Scale
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
