Classic Chicken Cordon Bleu (Print Version)
# Ingredients:
→ For the Chicken
01 -
Boneless, skinless chicken breasts - 4
02 -
Salt and pepper to taste
03 -
Garlic powder - 1 tablespoon
04 -
Onion powder - 1 tablespoon
05 -
Swiss cheese slices - 16
06 -
Ham, thinly sliced - ½ pound
07 -
Peanut or vegetable oil for frying
→ For Breading
08 -
All-purpose flour - 1 cup (125g)
09 -
Eggs, beaten - 4
10 -
Panko bread crumbs - 2 cups (100g)
→ Dijon Sauce
11 -
Butter - 3 tablespoons
12 -
Garlic cloves, minced - 2
13 -
All-purpose flour - 3 tablespoons
14 -
Milk - 2 cups (480ml)
15 -
Dijon mustard - ¼ cup (60g)
16 -
Parmesan cheese, shredded - 1 cup (100g)
17 -
Salt and pepper to taste
# Instructions:
01 -
Season chicken breasts with salt, pepper, garlic powder, and onion powder.
02 -
Pound chicken between plastic wrap to ½-inch thickness. Layer with Swiss cheese and ham, then roll tightly in plastic wrap. Chill 30 minutes.
03 -
Heat 2 inches of oil in tall-sided pan to 325°F.
04 -
Dredge chilled rolls in flour, then egg, then bread crumbs.
05 -
Fry chicken about 5 minutes per side until golden. Finish in 325°F oven if needed until internal temperature reaches 165°F.
06 -
Sauté garlic in butter, add flour, then whisk in milk until thickened. Stir in mustard and Parmesan.
# Notes:
01 -
Can be finished in oven if center needs more cooking
02 -
Roll tightly in plastic wrap for best results
03 -
Check for 165°F internal temperature