Chicken Cordon Bleu Recipe

Cordon bleu or schnitzel cordon blue is a dish originated from Switzerland. Originally, the idea is that it is meat wrapped with cheese filling and breaded, then deep-fried or pan-fried. There have been a lot of different ways of cooking cordon bleu. The most famous is the chicken cordon bleu recipe having a chicken breast in butterfly cut, placing a slice of ham and cheese on top it, and rolled for deep-frying.

Ingredients:

For the chicken cordon bleu:

• 300 grams boneless chicken breast (cut in half)
• 2 eggs (whisked)
• 2 slices Swiss cheese
• 2 slices Virginia ham
• 1 cup plain bread crumbs
• 1 tbsp olive oil
• 1/4 cup all-purpose flour
• Salt and ground black pepper to taste

For the sauce:

• 1 garlic clove (finely diced)
• 1 tbsp heavy cream
• 1 tbsp olive oil
• 2 teaspoon all-purpose flour
• 1/2 medium shallot (finely diced)
• 1/2 cup chicken stock
• 1/2 cup fresh Italian flat-leaf parsley (finely chopped)
• salt and ground black pepper to taste
• white wine

Instructions:

For the chicken cordon bleu:

Preheat oven to 350 F.

On a chopping or plastic board, lay a plastic wrap.
Place the chicken breast slice in the middle.
Pound it.
Remove the plastic wrap.
Season the chicken with salt and ground black pepper.
Lay a plastic wrap again and place the seasoned chicken breast.
Add a slice of ham and cheese on top of it.
Wrap it.
Put inside the fridge for 30 minutes.

Beat the eggs in a bowl and set aside.
Sift all-purpose flour in another bowl and mix with salt, then set aside.
Put bread crumbs on a separate bowl.
Get the chicken, remove the wrap, and seal with a toothpick.
Coat it in flour.
Dip into the egg mixture.
Coat with bread crumbs.
Set frying pan over medium-high heat.
Pour olive oil and let it heat.
Place the chicken into the pan.
Let it fry for 3-4 minutes on all sides or until golden brown.
Transfer to a baking plate and let it bake for 20 minutes.
Remove from oven.
Slice the chicken and remove the toothpicks.
Transfer to a plate.
Set aside.

For the sauce:

Set pan over medium heat.
Pour olive oil.
Saute shallots for 5 minutes.
Add garlic and cook for 2 minutes.
Add flour and cook for 2-3 minutes.
Pour stock and white wine.
Stir well and let it cook.
Pour cream and mix well.
Bring them to a boil for 2 minutes.
Add finely chopped parsley and stir.
Sprinkle salt and ground black pepper to taste.
Let it simmer for 1-2 minutes.
Remove from heat.
Pour sauce on top of the chicken.
Serve!

Tips and ideas:

Add cooked green peas, mashed potatoes, or salad as a side dish.

You can pair it up with another sauce if you’d like to.

Images – https://www.youtube.com/watch?v=KiZfxq-ZyWI