Chicken Cordon Bleu

5. Bread the Chicken

After the rolls are set, prepare 3 separate large, wide dishes with the flour, beaten egg, and bread crumbs.
Dredge the chicken first in the flour, then the egg, and then bread crumbs.

6. Fry the Chicken

Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown.
If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

7. Prepare the Sauce

In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.

8. Serve

Slice the chicken and serve drizzled with Dijon sauce.

Serving and Storage Tips

Serving Tips

Arrange the sliced chicken cordon bleu on a serving platter and drizzle with the creamy Dijon sauce. This adds a beautiful presentation and allows guests to appreciate the golden, crispy coating.
Garnish with freshly chopped parsley or chives for a touch of color and freshness.
Pair the dish with simple sides like steamed vegetables, mashed potatoes, or a light salad to complement the rich flavors of the chicken.
For a complete meal, serve with a glass of chilled white wine, such as Chardonnay or Sauvignon Blanc.

Storage Tips

If you have leftovers, allow the chicken cordon bleu to cool to room temperature before storing.
Place the leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, preheat the oven to 350°F (175°C) and place the chicken on a baking sheet. Cover with aluminum foil and heat for about 15-20 minutes, or until warmed through.
For the sauce, store it in a separate airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally.

Helpful Notes and Variations

Variations: For a twist on the classic recipe, try using different types of cheese such as Gruyère or Havarti. You can also substitute the ham with prosciutto or turkey slices.
Baking Option: If you prefer baking over frying, you can bake the breaded chicken cordon bleu in the oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Chef’s Tip: Chef Ina Garten suggests using high-quality, freshly grated Parmesan cheese for the sauce to achieve the best flavor and texture.
Make-Ahead: You can prepare the chicken rolls in advance and freeze them before frying. When ready to cook, thaw in the refrigerator overnight and proceed with frying or baking.

Ingredients

01 4 boneless, skinless chicken breasts.

02 Salt, to taste.

03 Pepper, to taste.

04 1 tablespoon garlic powder.

05 1 tablespoon onion powder.

06 16 slices Swiss cheese.

07 ½ lb ham, thinly sliced.

08 Peanut oil or vegetable oil, for frying.

09 1 cup all-purpose flour (125 g).

10 4 eggs, beaten.

11 2 cups panko bread crumbs (100 g).

12 Creamy Dijon Sauce.

13 3 tablespoons butter.

14 2 cloves garlic, minced.

15 3 tablespoons all-purpose flour.

16 2 cups milk (480 mL).

17 ¼ cup Dijon mustard (60 g).

18 1 cup shredded Parmesan cheese (100 g).

19 Salt, to taste.

20 Pepper, to taste.

Instructions

Step 01

Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.

Step 02

On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

Step 03

Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.

Step 04

Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.

Step 05

Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

Step 06

After the rolls are set, prepare 3 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

Step 07

Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

Step 08

Meanwhile, in a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.

Step 09

Slice the chicken and serve drizzled with Dijon sauce.