Chicken Cordon Bleu
This recipe is a huge classic. French supermarkets sell tons of the frozen version everyday. But let’s face it, these industrial substitutes are pretty much awful. Nothing compared to the real flavor and most important: you never really know for sure which meat is in it!
It’s one of the easiest recipes I know and the result is always a big hit. Don’t look for it, there is no excuse not to make them from scratch 
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 with some greens.
pegasuslegend Says: avril 24th, 2010 at 11:33
perfectly gorgeous~ yum love this one~
Jamie Says: avril 25th, 2010 at 12:25
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!
Mardi @eatlivetravelwrite Says: avril 25th, 2010 at 1:24
So easy – there’s really no excuse for eating those frozen ones, huh?
oysterCulture Says: avril 25th, 2010 at 1:55
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!
Nancy aka Spicie Foodie Says: avril 25th, 2010 at 4:49
My husband is going to be very happy that I found your recipe!
Cookin' Canuck Says: avril 25th, 2010 at 11:01
I agree that those frozen varieties can be terrible, but your version looks fresh and delicious!
sweetlife Says: avril 26th, 2010 at 4:32
we love this recipe, frozen they seel these frozen, wow never knew
sweetlife
Emily @Cleanliness Says: avril 26th, 2010 at 5:49
I love this recipe for Chicken Cordon Bleu. I am going to be trying this out very soon!
Oui, Chef Says: mai 4th, 2010 at 1:28
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
Kim Says: mai 4th, 2010 at 5:06
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!
Sophie Says: mai 6th, 2010 at 12:24
Your chicken cordon bleu looks so tempting & I just loves how the cheese oezes out like that!
It screams: EAT ME!!!!!
The Duo Dishes Says: mai 8th, 2010 at 7:11
You’re an expert on the classic French preparation of this dish. Love the color of the swiss chard leaf on top.
moi Says: juillet 11th, 2010 at 4:26
One of my favourites, also love it made with veal. Tres bon…..
Victoria Says: août 11th, 2010 at 9:46
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!
Annie Laynard Says: février 10th, 2011 at 2:59
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
Amy Wellington Says: février 28th, 2011 at 3:30
i like that this dish has that classy impressive feel but its not crazy hard. delicious combination of ingredients…thanks
Jen Says: mai 20th, 2011 at 11:16
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.