How to master chicken cordon bleu
A cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Many modern versions of this recipe are baked.
Chicken cordon bleu, or “blue ribbon chicken,” might sound intimidating, but it’s not hard to make. The recipe originated in Switzerland and had nothing to do with the famous Le Cordon Bleu culinary school in Paris.
Chicken cordon bleu is made with seasoned boneless chicken breast, black forest ham, and Swiss cheese, rolled up and encased in a crispy golden bread crumb crust. It’s topped with a creamy mustard sauce. It may be old-fashioned, but it’s still absolutely delicious!
Mastering chicken cordon bleu involves several key techniques that make all the difference. First, the chicken breast must be thin enough to cook in the allotted time without being so thin that it’s easily torn when rolled. Second, wrapping the cheese in “ham packets” will keep it contained within the chicken as it cooks. Third, chilling the rolled chicken breasts in the fridge before cooking is another important step; it helps them hold their shape and ensures the filling stays put. Finally, a three-step breading method — coating with flour, then with beaten eggs, and finishing with bread crumbs — is crucial for achieving that crispy exterior.
Now, let’s take a closer look at the steps for preparing chicken cordon bleu.
Select and use small chicken breasts; larger ones are harder to pound, roll up, and cook evenly. Put the chicken breast on a cutting board and place your hand flat on top of it. Insert a sharp knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Place chicken between two sheets of plastic wrap or inside a large zipper bag. Working from the center out, pound with the smooth side of a mallet, rolling pin, or heavy pan until the meat is 1/4-inch thick. When pounding out the chicken, start from the center and work your way out. Try to avoid any tears and work slowly. It’s important to pound the chicken to an even thickness so it cooks evenly and has a wider surface area for filling and rolling. Remove the breast from the plastic wrap or baggie.
To make the ham packets, place two pieces of black forest ham on a cutting board, overlapping by 1 inch. Other deli sliced ham or prosciutto can be substituted. Fold two pre-sliced Swiss cheese squares in half or slice a piece of cheese into about a 1 x 3 x ¼-inch rectangle. Place cheese at the top of the ham slices and roll the ham around the cheese; set aside. Feel free to substitute any other cheese, as it will be equally delicious!
Season and coat the chicken breasts with onion, garlic powder, salt, and pepper. Put the ham and cheese bundle near the edge of the chicken. Roll the chicken evenly and place it onto a new sheet of plastic wrap.
Tightly wrap the chicken breast with a long piece of plastic wrap and counter-twist the sides of the plastic tightly to form and firm up the roll of chicken cordon bleu. If desired, roll the packet across a smooth surface several times and then tie the excess plastic. Chill the rolls in the fridge for at least 30 minutes to set. The chicken bundles can be made up to one day in advance and refrigerated or frozen for up to three months.
While the chicken chills, make the sauce according to the recipe instructions. Use freshly grated Parmesan cheese rather than the pre-shredded or shakable variety in a can. This will make sure the sauce is silky, not grainy.
Preheat a tall-sided pan with about two inches of vegetable oil to 325°F.
After the rolls are set, dredge the chicken. In three separate shallow bowls, add flour, eggs, and bread crumbs. Season the eggs and flour with salt and pepper. Dredge the chicken breasts in the flour, then the eggs, and finally, the panko bread crumbs. If desired, use regular bread crumbs, crushed crackers, or crushed cornflake cereal.
Cook chicken cordon bleu in oil for about five minutes per side or until the outside turns golden brown. Use an instant-read digital thermometer to test that the chicken’s internal temperature reads 165°F. Remove to a paper towel-lined plate. If it is browned on the outside but still not fully cooked on the inside, place in the oven at 350°F until the internal temperature reaches 165°F or about 5-10 minutes.
Serve the mustard sauce over the cooked chicken cordon bleu.
Chicken cordon bleu pairs beautifully with simple veggies like steamed green beans, oven-roasted broccoli, or asparagus.
Leftover cordon bleu can be stored in an airtight container in the fridge for three to four days. Due to the bread crumb dredge, it can become soggy
when reheated in the microwave. The best form of reheating is an oven or air fryer. Place the leftover chicken on a sheet pan with a rack, and bake until heated through for about 10-15 minutes in preheated oven to 325°F.
Chicken cordon bleu is a recipe that feels super fancy; each slice reveals a gorgeous flavor swirl. While it’s a labor of love, each bite is so worth the effort!
Sources: askchefdennis.com; cookingclassy.com; onceuponachef.com; tastesbetterfromscratch.com
