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Breaded then fried chicken cutlet, topped with ham and a delicious runny cheese: the cordon bleu of your childhood is back! But I swear the homemade version is a thousand times better than the supermarket ones, and it's super simple too.
Table des matières
💙 Why you'll love it
- Super quick to prepare
- Very simple, just a handful of ingredients
- It reminds us of our childhood, and will delight young and old alike.
🤔 What are the ingredients?
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this chicken cordon bleu.
- A chicken fillet: you can replace it with a turkey escalope.
- Ham
- Emmental: or any other cheese you like (gouda, morbier, comté, cheddar, etc.).
- Panko breadcrumbs: the finest breadcrumbs from Japan. Replace it with a normal one if you don't have one. It can usually be bought in Asian grocery stores or world cuisine stores.
- Egg, flour, paprika, cayenne pepper
✅ A gluten-free and dairy-free cordon bleu
- To make this recipe gluten-free: use normal breadcrumbs and replace the flour with cornflour, which you mix with water (without eggs) until you obtain a slightly doughy texture. Check that the salt, pepper and cayenne pepper you buy do not contain any.
- To make this recipe dairy-free, replace the Swiss cheese with dairy-free Swiss cheese - yes, there is such a thing!
👩🏻🍳Chef's Tips
- I advise you not to skip the freezing step: this is what will seal in the cordon bleu.
- Mixing oil and butter in the frying pan for cooking results in an ultra-golden, crispy breading.
❄️ Storage and freezing
Store - it keeps perfectly well for up to 2 days in the fridge in an airtight container, although it's best when freshly baked.
Reheat - place in a preheated oven at 320°F/160°C for a few minutes. Avoid the microwave, which may completely soften the breadcrumbs.
Freeze - it's perfectly possible to freeze a cooked homemade cordon bleu. Once cold, place in a freezer bag labelled with the date and name of the recipe. You can keep it for 2 months.
Defrost - 10 minutes in a preheated oven (320°F/)160°C) and your cordon bleu is ready to be eaten!
😋 Other comforting recipes
- Mac and cheese: macaroni and cheese gratin
- Easy Marry Me chicken pasta
- Risotto with truffles and Parmesan
If you make this chicken cordon bleu, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Homemade cordon bleu
Ingredients
- 2 chicken fillets
- 2 slices ham
- 4 small slices Swiss cheese
For the breadcrumbs
- 1 egg beaten
- 6 tablespoons flour
- 6 tablespoons Panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon ground sweet paprika
- 3 strands chives
- 1 pinch Cayenne pepper
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
For cooking
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
Instructions
- Place a sheet of parchment paper on your work surface. Place the chicken fillets on it and a second sheet of parchment paper on top the fillets. Tap each chicken fillet one by one with a meat tenderizer, rolling pin or pan to refine them (be careful not to make holes in the meat).
- Season the chicken fillets with salt and pepper, then garnish them: on the left-hand side, place a slice of Swiss cheese, a slice of ham and a final slice of Swiss cheese.
- Wrap in cling film or parchment paper, then freeze for 20 minutes.
- On a plate, mix the Panko breadcrumbs with the garlic powder, Cayenne pepper, paprika and chopped chives. Dredge the fillets in the flour, beaten egg and Panko breadcrumb mixture.
- Preheat your oven to 355°F/180°C in natural convection/static heat mode, high and low. Place the butter and the olive oil in a frying pan over high heat, then fry the cordons bleus on both sides until golden brown.
- Place in the middle of the oven for 10 minutes and enjoy!
Notes
- Store - it keeps perfectly well for up to 2 days in the fridge in an airtight container, although it's best when freshly baked.
- Reheat - place in a preheated oven at 320°F/160°C for a few minutes. Avoid the microwave, which may completely soften the breadcrumbs.
- Freeze - it's perfectly possible to freeze a cooked homemade cordon bleu. Once cold, place in a freezer bag labelled with the date and name of the recipe. You can keep it for 2 months.
- Defrost - 10 minutes in a preheated oven (320°F/)160°C) and your cordon bleu is ready to be eaten!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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