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Yields:
6 serving(s)
Prep Time:
50 mins
Total Time:
1 hr 10 mins
When I think of fun, retro dinners this chicken cordon bleu recipe always comes to mind! My family loves all the flavors: crispy chicken, ham, and gooey cheese. I've made this recipe many times in casserole form, but I decided to finally make the original, rolled-up version and I've never looked back. A quick search tells me that this recipe originated in Switzerland in the 1940s and became popular across Europe after WWII. Julia Child included it in her cookbook and it then became popular in the U.S. in the 60s and 70s. This is where I come in! I remember it from my childhood days when my mom would make a "fancy" dinner. I highly suggest you make this delicious chicken dish and serve it with a fresh green salad or a nice pile of mashed potatoes. You might even feel a little nostalgic, too!
What are the main ingredients of chicken cordon bleu?
Chicken cordon bleu is made with thinly pounded chicken breasts, deli ham, and Swiss cheese all dipped in a crispy coating and pan-fried.
What do you serve with chicken cordon bleu?
I like to serve a nice salad with my chicken cordon bleu, but mashed potatoes, roasted potatoes, rice, or couscous are delicious also. Don't forget a vegetable side dish, too.
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Ingredients
- 6
boneless, skinless chicken breasts (6 to 8 ounces each)
- 1 1/4 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
paprika
- 1/4 tsp.
garlic powder
- 1 Tbsp.
plus 2 teaspoons dijon mustard
- 6
slices deli ham
- 6
slices Swiss cheese, folded lengthwise in half or thirds
- 1/2
teaspoon black pepper, plus more to taste
- 1/4 cup
all-purpose flour
- 2
large eggs
- 1 1/2 cups
panko
Vegetable oil, for frying
Juice of 1/2 lemon
- 1 Tbsp.
white wine vinegar
- 1 tsp.
honey
- 1
small garlic clove, grated
- 3 Tbsp.
olive oil
- 8
ounces mixed greens
Directions
- Step 1Preheat the oven to 375˚. Season the chicken with ½ teaspoon salt, ¼ teaspoon paprika and the garlic powder. Place each piece of chicken between 2 sheets of plastic wrap and pound to ¼ inch thick.
- Step 2Brush the chicken with 1 tablespoon mustard. Top each piece of chicken with a piece of ham, then place a folded slice of cheese in the middle. Roll up the chicken and secure with a toothpick. Season with salt and pepper.
- Step 3Put the flour in a shallow dish, beat the eggs in a second dish and put the panko in a third. Season the panko with ½ teaspoon salt and ¼ teaspoon each paprika and pepper. Dredge a chicken roll in flour, tapping off the excess, then dip in the beaten egg. Press in the panko to coat. Repeat with the remaining chicken.
- Step 4Heat 1/8 inch vegetable oil in a large cast-iron skillet over medium-high heat. Set a rack on a rimmed baking sheet. Working in 2 batches, remove the toothpicks and fry the chicken, turning, until golden, 6 to 8 minutes.
- Step 5Blot the chicken on paper towels, then place on the rack. Add more oil to the skillet as needed. Once all the chicken is fried, transfer the pan to the oven and bake until the chicken is cooked through, 20 to 25 minutes.
- Step 6Combine the lemon juice, vinegar, remaining 2 teaspoons mustard, honey, garlic and ¼ teaspoon each salt and pepper in a large bowl. Whisk in the olive oil. Add the greens and toss. Serve the chicken with the salad.
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