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.
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💙 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?
- A chicken fillet: you can replace it with a turkey escalope.
- 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
These are the main ingredients for this recipe, and the quantities can be found in the recipe card below.
✅ A gluten-free and lactose-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 lactose-free, replace the Emmenthal cheese with lactose-free Emmenthal cheese - yes, there is such a thing!
💡 Expert advice
- 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.
❄️ Preservation and freezing
Cordon bleu keeps perfectly well for up to 2 days in the fridge in an airtight tin, although it's best when fresh from the oven. Of course, you can also freeze it: to defrost, just pop it in the oven for ten minutes or so, and you're done!
😋 Other comforting recipes
- Mac and cheese: macaroni and cheese gratin
- Chicken in Italian Parmesan, tomato and spinach sauce
- Risotto with truffles and Parmesan
🎥 Recipe video
Home-made cordon bleu
- 2 nets chicken
- 2 slices ham
- 4 small slices of Emmental
For the breadcrumbs
- 1 egg
- 6 tablespoons of flour
- 6 tablespoons of Panko breadcrumbs
- 1 tablespoon of garlic powdered
- 1 tablespoon of paprika sweet
- Some strands of chives
- 1 pinch of cayenne pepper
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 large hazelnut of butter
- 2 tablespoons of olive oil
- Refine chicken fillets by pounding them one by one with a meat tenderizer, rolling pin or pan.
- Season the chicken fillets with salt and pepper, then garnish with a slice of Emmental cheese, a slice of ham and a final slice of Emmental cheese.
- Close them on themselves and wrap them in cling film or baking paper, then place them in the freezer for 20 minutes.
- On a plate, mix the Panko breadcrumbs with the garlic powder, cayenne pepper, paprika and chopped chives. Dredge cutlets in flour, beaten egg and Panko breadcrumb mixture.
- Preheat your oven to 180°C in natural convection/static heat mode. Place a large knob of butter and the olive oil in a frying pan over high heat, then fry the cordon bleu on both sides until golden brown.
- Put them in the middle of the oven for 10 minutes and enjoy!
- Storage: it keeps perfectly well for up to 2 days in the fridge in an airtight tin, although it's best when freshly baked.
- To reheat, place in a preheated oven at 160°C for a few minutes. Avoid the microwave, which may completely soften the breadcrumbs.
- Freezing: it is perfectly possible to freeze a cooked, homemade cordon bleu. Once cold, place in a freezer bag marked with the date and name of the recipe. You can keep it for 2 months.
- Defrost in a preheated oven at 160°C for 10 minutes, and your cordon bleu is ready to eat!