Cordon Bleu Recipe
French · Main course · 35 min total
A classic French dish of chicken breast stuffed with ham and Swiss cheese, breaded and pan-fried until golden and crispy.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a rolling pin or meat mallet.
- Season both sides of chicken with salt, pepper, and paprika.
- Lay one slice of ham and one slice of Swiss cheese on each chicken breast, then roll up tightly from the short end, tucking in the sides as you roll.
- Secure each roll with toothpicks (2-3 per roll) to keep them closed.
- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- Coat each chicken roll in flour, shaking off excess, then dip in egg, and finally roll in panko, pressing gently to adhere.
- Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and sizzling.
- Add the chicken rolls and cook, turning occasionally, until golden brown on all sides and cooked through (internal temperature 165°F), about 12-15 minutes.
- Transfer to a plate, remove toothpicks, and let rest for 5 minutes before slicing and serving.
Tips
- For extra crispiness, use fresh panko breadcrumbs.
- Serve with a side of Dijon mustard or a creamy mushroom sauce.
- Leftovers can be reheated in the oven at 350°F for 10 minutes to maintain crispness.
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