Cordon Bleu Schnitzel Recipe

Name: Cordon Bleu Schnitzel
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 schnitzels
Cuisine: Swiss/German
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 4 slices Swiss cheese (such as Emmental or Gruyère); 4 slices cooked ham; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (preferably panko); Salt and freshly ground black pepper to taste; 1/2 teaspoon paprika (optional); Vegetable oil for frying (about 1/2 cup)

Swiss/German · Main course · 32 min total

Cordon Bleu Schnitzel recipe videos

A classic Swiss-German dish featuring tender chicken breast stuffed with ham and Swiss cheese, breaded and fried to golden perfection. This home-cook version simplifies the process without sacrificing flavor.

20
min prep

12
min cook

4
servings

480
kcal/serving

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
4 slices Swiss cheese (such as Emmental or Gruyère)
4 slices cooked ham
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko)
Salt and freshly ground black pepper to taste
1/2 teaspoon paprika (optional)
Vegetable oil for frying (about 1/2 cup)

Instructions

Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to about 1/4-inch thickness. Repeat with remaining breasts. Season both sides with salt, pepper, and paprika if using.
Lay a slice of ham and a slice of Swiss cheese on each chicken breast, leaving a small border. Fold the chicken over to enclose the filling, pressing edges to seal. If needed, secure with toothpicks.
Set up a breading station: place flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each stuffed chicken breast first in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the schnitzels (in batches if necessary) and cook until golden brown, about 3-4 minutes per side. Adjust heat to avoid burning. Drain on paper towels.
Remove toothpicks if used. Serve immediately with lemon wedges, a side salad, or spaetzle.

Tips

To prevent the cheese from leaking, ensure the chicken is sealed tightly and avoid overcooking.
Substitute chicken with veal or pork for traditional variations.
Leftover schnitzels can be reheated in a 350°F oven for 5-7 minutes to maintain crispiness.

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