The original cordon bleu was made from Swiss beef, but chicken cordon bleu became popular in the United States in the 1960s as a lighter and cheaper variant. Its name refers to the culinary distinction of the Cordon Bleu de Paris. Today it is a classic dish in family restaurants and banquets throughout the Western world.
International
Chicken Cordon Bleu
Chicken cordon bleu stuffed with ham and cheese with a crispy golden topping.
- USA
- Main course
- High protein
- medium-high
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 495 kcal
- Protein 44 g
- Fiber 1 g
- Carbohydrates 22 g
- Fat 26 g
- Sodium 920 mg
Story behind the dish
Preparation
Chicken Cordon Bleu is a preparation from the United States with high difficulty. Reserve about 55 minutes in total (25 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 flattened chicken breasts of 200 g.
- Have ready: 4 slices of cooked ham.
- Have ready: 4 slices of Swiss or Gruyere cheese.
- Have ready: 100 g of wheat flour.
- Have ready: 2 beaten eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Flatten the breasts to 0
Flatten the breasts to 0.5 cm thick, season with salt and pepper and place ham and cheese in the center.
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Roll up tightly
Roll tightly, secure with toothpicks and dredge in flour, egg and breadcrumbs.
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Refrigerate the rolls for 20 minutes so that the batter adheres well.
Refrigerate the rolls for 20 minutes so that the batter adheres well.
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Heat oil and butter in a large frying pan
Heat oil and butter in a large frying pan, brown the rolls for 4 minutes per side. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Transfer to a baking tray and cook at 190 C for 15 minutes…
Transfer to a baking tray and cook at 190 C for 15 minutes until the cheese melts. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Rest 5 minutes
Rest for 5 minutes, remove toothpicks and cut diagonally showing the filling. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with parsley and lemon wedges
Serve with parsley and lemon wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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