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Chicken Cordon Bleu


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  • 8 1/4 th inch thick chicken cutlets
  • Kosher salt and freshly ground black pepper
  • 8 thin slices deli ham (2/3 pound)
  • 16 thin slices Gruyere or Swiss cheese (2/3 pound)
  • 2 teaspoons fresh thyme leaves (8 sprigs, leaves only)
  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 cup Panko bread crumbs
  • 2 eggs
  • 2 teaspoons water
  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • Dijon Wine Sauce Yield: 2 cups
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/4 cup 2% milk
  • 1 1/4 cup chicken stock*
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Parmesan cheese, finely grated (optional)
  • 1 teaspoon thyme leaves (optional)
  • Salt and pepper


Servings 8
Preparation time 40mins
Cooking time 65mins


Step 1

At least an hour in advance, season the cutlets with salt and pepper.
Tear 8 pieces of plastic wrap.
Place a cutlet on the plastic wrap. Depending on thickness, lay 1 to 2 slices of cheese on each cutlet, followed by 2 slices of ham, and 1 to 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the cutlet and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Refrigerate at least 1 hour or freeze to finish at a later date.
Preheat oven to 350 degrees F.
Season the flour with salt pepper and paprika.
Mix the breadcrumbs with thyme, kosher salt, and pepper.
Beat together the eggs and water, the mixture should be fluid.
Lightly dust the cutlet with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
In a large skillet, heat the oil and butter over medium heat. Lightly brown on all sides.
Carefully transfer the roulade, seam side down, to a baking pan and bake for 25 to 30 minutes until browned and cooked through.
While chicken is cooking, make the sauce.
To serve drizzle sauce over the browned roulades.
Dijon Sauce
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
Slowly add the milk and broth and whisk until the flour mixture is blended in.
Whisk in the remaining ingredients and cook, whisking constantly, until thickened.
Remove from heat, stir in thyme leaves and add salt and pepper to taste.
*If desired substitute 1/4 to 1/2 cup white wine for chicken broth.
Reheat in a preheated 350 degree oven for 25 to 30 minutes.
Chicken with seasoning and Panko 72 per ounce.
Sauce 1/2 cup 142 per ounce


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