Classic Chicken Cordon Bleu
Traditional dish · French
A traditional Chicken Cordon Bleu featuring a tender chicken breast stuffed with ham and Gruyère cheese, coated in breadcrumbs, and pan-fried or baked to golden perfection.
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Ingredients
- Boneless, skinless chicken breasts4
- Thinly sliced ham4 slices
- Gruyère cheese, thinly sliced4 slices
- All-purpose flour1/2 cup
- Eggs2
- Breadcrumbs (Panko or regular)1 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Butter or vegetable oil, for frying1/4 cup
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness.
- 2
Place a slice of ham and a slice of Gruyère cheese on one half of each chicken breast.
- 3
Fold the other half of the chicken breast over the filling and secure with toothpicks if necessary.
- 4
Season the chicken with salt and pepper.
- 5
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 6
Dredge each chicken breast first in flour, then in egg, and finally coat thoroughly with breadcrumbs.
- 7
Heat butter or oil in a large skillet over medium-high heat.
- 8
Carefully place the breaded chicken breasts in the hot skillet and cook for 4-5 minutes per side until golden brown.
- 9
Transfer the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- 10
Remove toothpicks before serving.
