Description
Crispy Creamy Chicken Cordon Bleu features tender chicken breasts stuffed with layers of Swiss cheese and ham, coated in a crunchy panko breadcrumb crust, and served with a rich and creamy Dijon Parmesan sauce. This classic dish delivers a delightful combination of textures and flavors, perfect for an impressive main course.
Ingredients
Scale
Main Components
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham, thinly sliced
Breading
- Peanut oil or vegetable oil, for frying
- 125 g all-purpose flour
- 4 eggs, beaten
- 100 g panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Season the Chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
- Layer the Filling: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
- Chill the Rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set.
- Prepare for Frying: Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
- Bread the Rolls: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, then dip in beaten egg, followed by a coating of bread crumbs, ensuring complete even coverage.
- Fry the Rolls: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. If internal temperature has not reached 75°C, transfer rolls to a baking tray with a wire rack and finish baking in the oven at 170°C until fully cooked.
- Make the Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
- Add Flavor to Sauce: Add Dijon mustard and shredded Parmesan to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is fully melted and sauce is smooth. Remove from heat.
- Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.
Notes
- For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.
- Use peanut or vegetable oil with a high smoke point for deep frying to achieve the best texture.
- Make sure the chicken is pounded evenly to cook uniformly.
- Monitor oil temperature during frying to prevent burning or undercooking.
- Internal temperature of chicken should reach 75°C for safe consumption.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 145 mg
