Cordon Bleu
- Energy Kcal 1297
- Carbohydrates g 37.4
- of which sugars g 1.8
- Protein g 89
- Fats g 88
- of which saturated fat g 16.6
- Fiber g 1.6
- Cholesterol mg 396
- Sodium mg 1118
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Makes: 2 pieces
- Cost: Average
PRESENTATION
Cordon bleu is one of those dishes that really gets people talking at the table, and it's easy to see why. You get two layers of tender meat, usually chicken or veal, wrapped around a savory filling—often ham and cheese—that melts into something moist and totally satisfying. The real magic of any cordon bleu recipe is that outer layer: it's coated and fried until you get that crispy bite everyone loves.
In France, where it started, you’ll find families making it for special dinners or just when they want to enjoy something really good. And here's the thing, what makes homemade chicken cordon bleu different is how easy it is to swap out the fillings or play around with the ingredients. I mean, some creative spins even use things like zucchini, polenta, or eggplant—giving you a lot of room to be creative if you feel like mixing things up.
A big part of the fun with chicken cordon bleu is that first golden crunch when you cut in. You know, the way the cheese stretches and pulls from the inside. People who like a more creamy filling sometimes use different cheeses, while others stick with the classic combo for a more traditional cordon bleu recipe experience. Kids love how the inside stays melty while the outside is all crispy, and adults usually can’t resist the double flavor of the ham and cheese tucked inside.
Over time, baked chicken cordon bleu has caught on too, for those who want something a bit lighter but don’t want to miss out on that crispy goodness. Cooks have gotten creative with what goes in the middle—things like pumpkin or fennel pop up in some kitchens, making the dish a kind of blank canvas for all sorts of ideas. No matter which way you go, there’s just something about a plate of crispy chicken cordon bleu that brings people together, making dinner feel a little more special and a lot more fun. Pretty simple, right?
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INGREDIENTS
- Ingredients for the Cordon Bleu
- Chicken breast 1.3 lbs (600 g) - whole
- Prosciutto cotto 2 oz (50 g) - (2 slices)
- Gruyere cheese 1.5 oz (40 g) - (2 pieces)
- For the breading
- Eggs 2
- Breadcrumbs to taste
- Fine salt to taste
- For frying
- Vegetable oil to taste
How to prepare Cordon Bleu
To make the cordon bleu, cut the whole chicken breast in half 1 and trim away any fatty parts. Take one half of the chicken breast and make a side incision to form a pocket 2, trying to leave three of the four sides attached; if you cannot manage that, leave at least the longest side intact. Place a slice of ham and top it with a piece of Gruyère 3
and roll the cooked ham to wrap the cheese 4, fill the pocket with the stuffing 5 and fold the meat over itself. Proceed in the same way with the other chicken slice. Then prepare two bowls: one with breadcrumbs and the other with eggs beaten with salt. Dip the 2 cordon bleus in the egg on both sides 6, making sure the chicken slices are completely coated with egg;
then coat them in breadcrumbs 7, pressing so they adhere well and evenly over the entire surface 8. While breading, you must keep the edges of the meat tightly closed so they seal perfectly and nothing leaks out during frying; if you want, you can help seal the meat with toothpicks. The cordon bleus are ready for frying: heat vegetable oil in a pan and as soon as it reaches 329°F-338°F (we recommend using a food thermometer to monitor the oil temperature), immerse one cordon bleu at a time and cook for about 4-5 minutes per side or until nicely golden.
Drain the cordon bleu 10 and place it on a tray lined with paper towels to blot excess oil 11. Serve your cordon bleus piping hot and gooey! 12.