Description
Crispy creamy chicken cordon bleu features tender chicken breasts layered with Swiss cheese and ham, breaded to perfection and fried until golden. Finished with a luscious creamy Dijon sauce that adds a tangy richness, this dish is a perfect blend of crunchy texture and savory flavors.
Ingredients
Scale
Main Components
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham, thinly sliced
Breading
- Peanut oil or vegetable oil, for frying
- 125 g all-purpose flour
- 4 eggs, beaten
- 100 g panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Season chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
- Pound chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
- Assemble rolls: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
- Chill rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set.
- Prepare oil: Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
- Bread rolls: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, then dip in beaten egg, followed by a coating of bread crumbs, ensuring a complete even coverage.
- Fry chicken: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. If internal temperature has not reached 75°C, transfer rolls to a baking tray with a wire rack and finish baking in the oven at 170°C until fully cooked.
- Make sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
- Finish sauce: Add Dijon mustard and shredded Parmesan to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is fully melted and sauce is smooth. Remove from heat.
- Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.
Notes
- For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.
- Use a meat thermometer to check that the chicken’s internal temperature reaches 75°C for safe consumption.
- Swiss cheese can be substituted with Gruyère for a slightly different flavor.
- If preferred, bake fully after frying to reduce excess oil absorption and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
