Chicken Cordon Bleu

Chicken Cordon Bleu recipe

This chicken Cordon Bleu recipe is a huge classic. French supermarkets sell tons of the frozen version everyday. But let’s face it, these industrial chicken cordon bleu substitutes are pretty much awful. Nothing compared to the chicken Cordon Bleu real flavor and most important: you never really know for sure which meat is in it!

Chicken Cordon bleu recipe is one of the easiest ones I know and the result is always a big hit. Don’t look for it, there is no excuse not to make you chicken Cordons Bleus from scratch ;)

Chicken Cordon Bleu Recipe

Preparation time: 10 minutes – Cooking time: 12 minutes

Ingredients (for 4 servings)

4 chicken breasts (boneless, skinless)
4 slices of ham
4 slices of Emmenthal cheese (Swiss cheese)
1 egg
6 tablespoons of bread crumbs
3 tablespoons of flour
1 tablespoon of olive oil
Salt & Pepper

Instructions

1/ Unfold one chicken breast, season with a pinch of salt and place it between two pieces of waxed paper or plastic wrap. Flatten the breast by  pounding it with a meat mallet (or the bottom of a heavy pan) until it’s about 1/4 inch thick. Repeat with the other chicken breasts.

2/ Place one slice of ham on each chicken breast and top with a slice of cheese. Ham and cheese slices must have the same size than the flattened chicken, cut any sticking out part.

3/ Simply fold chicken breasts so ham and cheese are inside the chicken.

4/ Pour in three different plates the the flour, the egg and the bread crumbs. Beat the egg with a fork.

5/ Carefully dredge each chicken cordon bleu into the flour first (eliminate excess but make sure it’s entirely covered with flour). Then dredge it into the beaten egg and finish with the breadcrumbs.

6/ Heat a frying pan over medium heat, add olive oil.

7/ When olive oil is hot, add the chicken cordons bleus and cook 6 minutes on each side or until they have a golden color. Season with salt and pepper.

Serve your chicken Cordon Bleu with some greens.

21 thoughts on “Chicken Cordon Bleu

  1. 04/24/2010 at 11:33 PM

    perfectly gorgeous~ yum love this one~

  2. 04/25/2010 at 12:25 PM

    You are right! My boys grew up eating these, mostly the frozen versions though I always bought the fresh ones made by the butcher or traiteur whenever I could. Delicious! And yours look super good! Great recipe!

  3. 04/25/2010 at 1:24 PM

    So easy – there’s really no excuse for eating those frozen ones, huh?

  4. 04/25/2010 at 1:55 PM

    Growing up, we always got Chicken Cordon Bleu as a special treat, (yes, the frozen kind) and as a result its alway held a special place in my heart! I have always wanted to make it at home, but have never given it a tried – your recipe looks like a good place to start!

  5. 04/25/2010 at 4:49 PM

    My husband is going to be very happy that I found your recipe!

  6. 04/25/2010 at 11:01 PM

    I agree that those frozen varieties can be terrible, but your version looks fresh and delicious!

  7. 04/26/2010 at 4:32 AM

    we love this recipe, frozen they seel these frozen, wow never knew

    sweetlife

  8. 04/26/2010 at 5:49 PM

    I love this recipe for Chicken Cordon Bleu. I am going to be trying this out very soon!

  9. 05/04/2010 at 1:28 AM

    You are absolutely right to say that people would be crazy to buy these frozen when they are so easy to make fresh, and SO MUCH MORE delicious. I love your recipe and can’t wait to try this with my kids! A bientot

  10. Kim
    05/04/2010 at 5:06 AM

    I’m so glad I found this site! These recipes look amazing. I’m going to print it out and try it this week. Thanks!

  11. 05/06/2010 at 12:24 PM

    Your chicken cordon bleu looks so tempting & I just loves how the cheese oezes out like that!

    It screams: EAT ME!!!!!

  12. 05/08/2010 at 7:11 PM

    You’re an expert on the classic French preparation of this dish. Love the color of the swiss chard leaf on top.

  13. moi
    07/11/2010 at 4:26 PM

    One of my favourites, also love it made with veal. Tres bon…..

  14. Victoria
    08/11/2010 at 9:46 AM

    Wonderful suggestion! I like it even better with jamon iberico de bellota, also known as pata negra. As you probably know Iberico is one of the most delicious hams in the world, it comes from Spain. Even The Economist said that becoming iberico ham is the best thing that can happen to a pig!

  15. 02/10/2011 at 2:59 AM

    i just love emmanthal cheese. this recipe is the perfect excuse to use this cheese. I don’t want anyone to be discouraged by this recipe, you can do it! Thanks

  16. 02/28/2011 at 3:30 AM

    i like that this dish has that classy impressive feel but its not crazy hard. delicious combination of ingredients…thanks

  17. Jen
    05/20/2011 at 11:16 PM

    I’m always looking for new things to make for dinner, I saw this on here today and had everything to make it. Made it for dinner tonite and it was DELICIOUS. It was very simple to make too which was good considering I’m pregnant right now and a little impatient. Lol.

  18. Pam
    02/23/2012 at 1:10 AM

    While chicken cordon bleu is delicious and French sounding, it is actually an American invention just as Chicken Parmesan is an Italian-American invention.

  19. sharon megaffin
    10/04/2012 at 3:55 PM

    I like to brown after preparing set aside and than bake at 350 for 20-30 minuites when company are coming.Have you heard of this What are good sides to serve with it? Thanks

  20. 01/07/2013 at 1:10 AM

    Uhhhh, I’m lucky. I have been looking page like this for three days and now I have what I want.

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