Chicken cordon bleu is made by pounding chicken thin, layering it with slices of ham, and Swiss cheese. The layers are then tightly rolled or folded over, coated in flour, egg, and dried breadcrumbs, and cooked by either pan-frying or baking.
In the United States, chicken cordon bleu was especially popular during the 1960s and 1970s. It was a hallmark of continental cuisine and when O was a kid it was a fancy dish I would order at a fancy restaurant.
You can serve it whole or slice it and arrange the pieces domino-style on a platter. I prefer the latter, as it stretches the servings and creates an eye-catching presentation with those beautiful swirls.
My kids loved it when I made it and I hope your family does as well
Key Ingredients in Chicken Cordon Bleu
There are three essential ingredients in chicken cordon bleu. Here’s what to keep in mind for each:
- Chicken breast: Pound the chicken to an even 1/4-inch thickness for even cooking and a larger surface area for filling and rolling. Smaller chicken breasts work best, as larger ones can be more challenging to pound, roll, and cook evenly.
- Ham: Choose from delicate, salty prosciutto, robust smoked ham, or sweet honey ham—whatever you have on hand. Just ensure it’s thinly sliced to make rolling easier.
- Cheese: Deli-style Swiss cheese is ideal, offering a nutty flavor and a smooth, melty texture.
How to Make Chicken Cordon Bleu
- Pound and season the chicken – Flatten the chicken breasts into thin cutlets, then season with salt and pepper.
- Add mustard – Spread a thin layer of Dijon mustard onto each cutlet for extra flavor.
- Layer on ham and cheese – Place a slice of ham and a neatly stacked rectangle of Swiss cheese on top. The cheese melts beautifully in the center.
- Roll and chill – Tightly roll up the chicken and wrap it in plastic wrap to hold its shape. Refrigerate to firm up before dredging and cooking.
- Dredge and fry – Coat each roll in a flour-egg mixture, then cover with panko breadcrumbs. Shallow-fry in vegetable oil until golden brown.
- Finish in the oven – Transfer to the oven and bake until the chicken is fully cooked and the cheese is melted inside.
Tips for the Best Chicken Cordon Bleu
- Keep the cheese inside – As you roll the chicken, fold the ham and chicken edges up around the cheese to help seal it in and prevent it from leaking out.
- Don’t skip the chill time – Refrigerating the rolled chicken before breading and cooking helps it hold its shape, making the process easier and preventing it from unraveling.
- Use a thermometer for perfect doneness – To avoid overcooked or undercooked chicken, use an oven probe thermometer or an instant-read food thermometer.
- Avoid slicing too soon – Cutting into the chicken too early will cause the melted cheese to ooze out. Instead, use a thermometer to check for doneness, ensuring the center reaches 165°F before serving.
