Make a crispy Chicken Cordon Blue for a family dinner. These are breaded and fried chicken rolls with a juicy cheese filling. How to do it the right way to get juicy rolls you will find in my recipe for chicken cordon blue below. Thanks for the detailed instructions, you will make this dish super easy. Let’s prepare Chicken Cordon Blue together and have another recipe for dinner.
What is a Chicken Cordon Blue?
Chicken cordon blue is known for its rich and indulgent flavor. The combination of tender chicken, hearty ham, and rich, melted cheese creates a wonderful contrast of textures and flavors. The crunchy breading adds another layer of texture, making each bite a harmonious blend of crunch and melt-in-the-mouth goodness. It is often served with creamy sauces like Dijon mustard or mushroom sauces, which complement the taste and enhance the overall meal.
Making Chicken Cordon Bleu at home allows one to customize and control the ingredients, ensuring a fresh and high-quality meal. Whether it is enjoyed as a comforting weeknight meal or as an impressive dish for special occasions, Chicken Cordon Bleu continues to be a beloved classic in the culinary world.
Ingredients for Chicken Cordon Blue 
- Chicken fillet: The main ingredient that provides a tender and juicy base. The chicken is pounded into thin strips to allow it to roll easily around the ham and cheese.
- Ham: Complements the mildness of the chicken and adds a savory, salty flavor. It also provides a layer of moisture inside the roll.
- Gouda Cheese: Famous for its rich and creamy texture, it melts into the chicken to create a gooey, delicious filling. Swiss or Gruyère cheese can also be used as an alternative.
- Green Butter: This flavorful compound butter can be made from our recipe. It adds a herbaceous, buttery flavor to the dish.
- Flour: Coat the chicken before battering to create a dry surface that helps the egg and breading stick.
- Breadcrumbs (panko): Give the dish its signature crunchy exterior with these light, flaky breadcrumbs. Panko bread crumbs are a particularly good way to achieve a light, airy crunch.
- Eggs: Beaten eggs act as a binder and help to ensure that the flour and breadcrumbs adhere to the chicken breast during the breading process.
- Salt: Enhances the natural flavors of all ingredients and ensures the dish is well seasoned.
- Pepper: Adds a subtle kick of spice to the chicken and balances the richness of the ham and cheese.
- Frying Oil: Used to cook breaded chicken to golden crispness. The oil must be heated to the correct temperature to ensure the chicken cooks evenly and remains juicy inside.
Chicken Cordon Bleu Recipe
- First, make green butter: Chop the herbs (dill and parsley). Peel the lemon and squeeze the juice from half of it. Then, combine herbs, garlic, oil, lemon juice and zest, salt, and pepper. Blend until smooth.
- Then, cut the cheese and ham into strips
- Clean the chicken fillet of fat and gristle and cut it evenly lengthwise.
- Fold the plastic wrap in 5-6 layers (you need to make 4 such pieces)
- Then, place the fillet on the film, cover it with another layer of film, and pound evenly to 0.5 cm.
- Spread 0,7 ounces (20 g) of green butter on the fillet, and add ham and cheese. Roll it up like a roll with the help of plastic wrap. Leave in the refrigerator for 20-30 minutes.
- Next, beat the eggs.
- Start breading the roll: dip it in flour, eggs, breadcrumbs, again in eggs, and another time in breadcrumbs.
- Heat the oil to 356 degrees F (180 degrees C). Dip the roll and fry until golden brown.
- Then bake the roll in the oven at 356 degrees Fahrenheit (180 degrees Celsius) for 5 minutes to make it ready.
Chef Recipe Tips:
- Roll up the plastic wrap in several layers to make the fillet easier to pound and prevent tearing.
- When breading, it is very important to fully immerse the rolls in each ingredient so that the breading sticks to the fillet.
- You can freeze the rolls and cook them later.
Origin of the Chicken Cordon Blue
The origins of chicken cordon bleu are somewhat controversial. One version of the theory is that it originated in Switzerland in the 1940s, inspired by the French culinary tradition of cooking meat rolled in cheese. Another theory is that it is an offshoot of the Viennese schnitzel, which is also breaded and fried. The dish has become a staple in many kitchens and restaurants, gaining popularity in France and spreading internationally.
Cooking time for Chicken Cordon Bleu
This recipe calls for chicken cordon bleu to be cooked through in 40 minutes. First, you need to fry it in oil, then place it in the oven preheated to 356 degrees F (180 degrees C). But every oven is different – the chicken should not be pink, and an instant-read thermometer inserted in the center should read at least 165 degrees Fahrenheit (74 degrees Celsius).
How to store Chicken Cordon Bleu
Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for 3 to 4 days. To avoid sogginess, reheat in the oven instead of the microwave. Approximately 10 minutes at 350 degrees F should suffice.
How to Freeze Chicken Cordon Bleu
To freeze Chicken Cordon Bleu, simply place the completely cooled rolls on a lined baking sheet, cover, and freeze for about 2 hours. Transfer the frozen rolls to an airtight, date-stamped freezer bag. Freeze for up to 4 months.
To thaw frozen Chicken Cordon Bleu, place the container in the refrigerator the night before serving. Bake thawed rolls at 350 degrees F for about 10 minutes.
Chicken Cordon Blue FAQs
Can Chicken Cordon Blue be made in advance?
Up to one day in advance, you can prepare the chicken by rolling it in the stuffing. If breading is added, do so no more than 3 hours before cooking. Once breaded, store the chicken in the fridge, uncovered, and fry according to the instructions.
Is it possible to use thinly sliced chicken breast?
No, thinly sliced chicken breasts are not a good choice for the Chicken Cordon Bleu because they are too small to be effectively rolled into a bundle with the ham and cheese filling. For this recipe, it’s best to use full-sized chicken breasts. These can be cut in half horizontally and pounded to a uniform thickness. This ensures that there’s enough surface area to contain the stuffing and allows the chicken to be securely rolled and sealed so that the stuffing remains enclosed during cooking.
Make green butter: Chop the herbs (dill and parsley). Peel the lemon and squeeze the juice from half of it. Then, combine herbs, garlic, oil, lemon juice and zest, salt, and pepper. Blend until smooth.
Cut cheese and ham into strips.
Clean the chicken fillet of fat and gristle and cut it evenly lengthwise.
Fold the plastic wrap in 5-6 layers (you need to make 4 such pieces)
Place the fillet on the film, cover with another layer of film, and pound evenly to 0.5 cm.
Spread 0,7 ounces (20 g) of green butter on the fillet, and add ham and cheese. Roll it up like a roll with the help of plastic wrap. Leave in the refrigerator for 20-30 minutes.
Beat the eggs.
Start breading the roll: dip it in flour, eggs, breadcrumbs, again in eggs, and another in breadcrumbs.
Heat the oil to 356 degrees F (180 degrees C). Dip the roll and fry until golden brown.
Bake the roll in the oven at 356 degrees Fahrenheit (180 degrees Celsius) for 5 minutes to make it ready.
