Crispy, Creamy Chicken Cordon Bleu Recipe
Crispy, Creamy Chicken Cordon Bleu features tender chicken breasts stuffed with Swiss cheese and ham, coated in a crunchy panko crust, fried to golden perfection, and topped with a luscious creamy Dijon mustard and parmesan sauce. This classic dish blends savory flavors with a satisfying texture, making it a delightful meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: French-American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 1/2 lb (225 g) ham, thinly sliced
Breading and Frying
- Peanut oil or vegetable oil, for frying
- 1 cup all-purpose flour (125 g)
- 4 eggs, beaten
- 2 cups panko bread crumbs (100 g)
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (480 mL)
- 1/4 cup Dijon mustard (60 g)
- 1 cup shredded parmesan cheese (100 g)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oil: Heat peanut or vegetable oil in a deep skillet or fryer to 350°F (175°C) to ensure the chicken cooks evenly and achieves a crispy crust.
- Prepare Chicken: Pound the chicken breasts to an even thickness for uniform cooking. Season both sides with salt, pepper, garlic powder, and onion powder to enhance the flavor.
- Stuff Chicken: Lay 2 slices of Swiss cheese and a few slices of ham onto each chicken breast. Carefully fold or roll the chicken to fully enclose the filling, securing it well to prevent leakage during frying.
- Coat Chicken: Dredge each stuffed chicken breast in all-purpose flour, dip into the beaten eggs, then thoroughly coat with panko bread crumbs to create a crunchy outer layer.
- Fry Chicken: Fry the breaded chicken breasts in hot oil for about 6-8 minutes per side, until they turn golden brown and are cooked through. Remove and drain on paper towels to eliminate excess oil.
- Make Creamy Sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant.
- Thicken Sauce: Whisk in the flour and cook for 1-2 minutes until it turns lightly golden to remove the raw flour taste.
- Add Liquids and Flavorings: Gradually whisk in the milk, then stir in the Dijon mustard and shredded parmesan cheese. Continue stirring until the sauce thickens to a smooth consistency.
- Season Sauce: Taste and season with salt and pepper as desired to balance the flavors.
- Serve: Plate the crispy chicken cordon bleu and generously spoon the creamy Dijon sauce over the top. Serve immediately for the best texture and taste.
Notes
- Use a meat mallet or rolling pin to pound chicken breasts for even cooking.
- Ensure the cheese and ham are fully enclosed to prevent leakage when frying.
- Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs.
- Maintain oil temperature for even frying; too hot may burn the coating, too cool may make it greasy.
- The creamy Dijon sauce can be made ahead and reheated gently before serving.
- Use peanut or vegetable oil for frying due to their high smoke points.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 1050 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 180 mg
Keywords: Chicken Cordon Bleu, Crispy Chicken, Creamy Dijon Sauce, Fried Chicken, Swiss Cheese, Ham, Panko Crust
