Description
Crispy Creamy Chicken Cordon Bleu is a delicious twist on the classic French dish featuring tender chicken breasts layered with Swiss cheese and ham, breaded and fried to golden perfection, then served with a rich, creamy Dijon Parmesan sauce.
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 properly.
- 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 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 into a uniform log using the plastic wrap.
- Chill Rolls: Wrap each chicken roll tightly in plastic wrap, twisting the ends to seal and tie securely. Refrigerate for 30 minutes to set the shape.
- Heat Oil: Heat 5 cm of peanut or vegetable 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, dip in egg, then coat evenly with bread crumbs.
- Fry Rolls: Fry the breaded rolls in hot oil, cooking each side for about 5 minutes until golden brown. If the internal temperature hasn’t reached 75°C, transfer rolls to a baking tray and finish cooking in the oven at 170°C.
- Make Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until soft. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer until thickened.
- Add Flavor: Stir in Dijon mustard and Parmesan cheese, season with salt and pepper, and cook until cheese is melted and sauce is smooth. Remove from heat.
- Serve: Slice cooked chicken rolls and arrange on serving plates. Drizzle generously with warm creamy 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 the internal temperature reaches 75°C for safe eating.
- Panko bread crumbs provide extra crunch over regular bread crumbs.
- Substitute Swiss cheese with Gruyère for a slightly different flavor profile.
- If you don’t want to fry, the rolls can be baked fully in the oven at 180°C for about 25-30 minutes after breading.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg
