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Cordon bleu of chicken with cheese and ham

Chicken Cordon Bleu with Cheese and Ham

A hearty, satisfying dish for any table. Chicken Cordon Bleu rolls are a hit even with the pickiest eaters, and this elegant classic is surprisingly easy to pull off at home.

Julia M.

Recipe author

Cordon bleu of chicken with cheese and ham

Composition / ingredients

Servings:

Chicken breasts

600

Ham

150

Soft cheese

100

Eggs

Flour

0.5

Breadcrumbs

0.5

Salt

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 19 g

Fats 33 % 13 g

Carbohydrates 20 % 8 g

200 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

Before you start, slice the ham and cheese thinly.
Step 2:

Take a boneless, skinless chicken breast. Using a sharp knife, slice it in half lengthwise so you have two thinner pieces. Place one piece between two sheets of plastic wrap and pound it flat with a meat mallet. Repeat with all the remaining chicken.
Step 3:

Lay ham and cheese on each pounded piece of chicken.
Step 4:

Using the plastic wrap underneath to help you, roll each piece up tightly into a firm roll.
Step 5:

Do the same with all the remaining pieces.
Step 6:

Set up three shallow bowls: put flour in the first, breadcrumbs in the second, and crack the eggs into the third. Season the eggs with salt and spices and beat lightly with a whisk. Dredge each chicken roll in the flour, then dip it into the egg.
Step 7:

Finally, coat the rolls in the breadcrumbs. For a thicker, crunchier crust, repeat the entire breading process one more time.
Step 8:

Fry the rolls over low heat in a little vegetable oil, turning them to brown evenly on all sides. This takes about 10-15 minutes. Serve hot alongside fresh vegetables. Enjoy!

Classic Cordon Bleu is traditionally made with veal, but veal isn't always easy to find and tends to be pricey, while chicken breast is available everywhere. You can use chicken, turkey, pork, or veal as the base. For a deeper, richer flavor, reach for dry-cured (smoked) ham, and choose a cheese that melts well and has a slightly sweet taste. With chicken, you simply need to brown the rolls well on all sides; with other meats, you'll want to let them finish cooking gently, covered, over low heat. Cordon Bleu shows up in both French and Swiss cooking, and you can make it in a skillet or in the oven.