Description
Crispy Creamy Chicken Cordon Bleu features tender chicken breasts layered with Swiss cheese and ham, rolled and breaded, then fried to a golden crisp. Finished with a rich and creamy Dijon-Parmesan sauce, this classic dish delivers comforting flavors with a deliciously crunchy exterior and smooth, tangy sauce.
Ingredients
Scale
Main Components
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham, thinly sliced
Breading
- Peanut oil or vegetable oil, for frying
- 125 g all-purpose flour
- 4 eggs, beaten
- 100 g panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Season Chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
- Pound Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
- Layer and Roll: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
- Chill Rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set.
- Heat Oil: Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
- Prepare Breading Stations: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, then dip in beaten egg, followed by a coating of bread crumbs, ensuring a complete even coverage.
- Fry Chicken Rolls: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. Check that the internal temperature reaches 75°C; if not fully cooked, transfer rolls to a baking tray with wire rack and finish baking in the oven at 170°C until cooked through.
- Make Dijon Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
- Finish Sauce: Add Dijon mustard and shredded Parmesan cheese to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is fully melted and sauce is smooth. Remove from heat.
- Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.
Notes
- For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.
- If you don’t have a meat thermometer, make sure to cut into the thickest part of the chicken to check that juices run clear.
- Substitute Swiss cheese with Gruyère for a slightly different but equally delicious flavor.
- You can bake the chicken rolls entirely in the oven at 180°C for 25-30 minutes if you prefer to avoid frying, though the crust will be less crispy.
- Use peanut oil or vegetable oil with a high smoke point for frying to achieve the best golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg
