Chicken Cordon Bleu
Chicken Cordon Bleu
Elegant and Tender Chicken Cordon Bleu Made with Chicken Breast!
This recipe introduces a classic French dish: Chicken Cordon Bleu. It beautifully demonstrates how chicken breast can transform in taste and texture depending on how it’s prepared. The secret to wonderfully moist chicken breast is surprisingly simple, and I’ll share more methods in the future! The magic of Cordon Bleu lies in the delightful texture contrast: a crispy breaded exterior encasing tender chicken, flavorful ham, and melting cheese. It’s a truly heartwarming taste experience! We highly recommend you try making it at home.
Main Ingredients- 2 chicken breasts (approx. 150-200g each)
- 2 slices of cheese
- 2 slices of ham
- 2 Tbsp all-purpose flour (approx. 30g)
- 1 large egg
- 3 Tbsp breadcrumbs (approx. 45g)
- 50ml vegetable oil for frying (or enough for deep frying)
Creamy Sauce- 1/4 small onion
- 4 cloves garlic
- 30ml white wine
- 100ml chicken stock
- 200ml heavy cream
- 1/4 small onion
- 4 cloves garlic
- 30ml white wine
- 100ml chicken stock
- 200ml heavy cream
Cooking Instructions
Step 1
Prepare the chicken breasts. Using a sharp knife, carefully butterfly the chicken breasts by slicing horizontally, stopping just before you cut all the way through. Then, open them up like a book. Be gentle to avoid tearing the meat. Aim to divide each breast into two thinner cutlets, for a total of four pieces.
Step 2
Place a piece of chicken cutlet between two sheets of plastic wrap. Gently pound it with a meat mallet or the flat side of a heavy knife until it’s about 1/4-inch thick and has formed a rectangular shape. This even thickness is key for uniform cooking. Be careful not to pound too aggressively, which can tear the meat.
Step 3
Continue flattening the chicken cutlets. The goal is to create a rectangle wide enough to accommodate a slice of ham and cheese when rolled up. The thinner and wider, the better for rolling.
Step 4
Season the chicken. Sprinkle salt and freshly ground black pepper evenly over the flattened chicken cutlets while they are still on the plastic wrap. Seasoning on the wrap helps keep your cutting board clean.
Step 5
Spread a thin layer of mustard over the seasoned chicken, if desired (this is optional). Then, lay one slice of ham over the mustard, followed by one slice of cheese on top of the ham.
Step 6
Using the plastic wrap, carefully and tightly roll up the chicken breast, starting from one of the shorter sides. The plastic wrap helps keep everything contained and makes rolling easier.
Step 7
Once rolled, twist the ends of the plastic wrap in opposite directions, like a candy wrapper. This action tightens the roll, compacts the filling, and helps maintain the Cordon Bleu’s shape. Ensure the filling is snug and the exterior is neat.
Step 8
Place the wrapped Cordon Bleu rolls in the freezer for about 30 minutes to 1 hour. This chilling step is crucial as it firms up the rolls, making them easier to handle and coat for frying, and preventing the filling from oozing out during cooking.
Step 9
Prepare your dredging stations. Set up three shallow dishes: one with the all-purpose flour, one with the beaten egg, and one with the breadcrumbs. Remove the Cordon Bleu from the freezer and unwrap it. Dredge each roll first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the breadcrumbs, making sure it’s completely covered for a crispy crust.
Step 10
Heat the vegetable oil in a deep pan or pot to 170°C (340°F). Carefully place the breaded Cordon Bleu into the hot oil. Fry until all sides are golden brown and crispy, turning occasionally. This should take about 2-3 minutes per side.
Step 11
Once golden brown, transfer the fried Cordon Bleu to a wire rack set over a baking sheet to drain excess oil. For guaranteed doneness and perfectly melted cheese, place the Cordon Bleu in a preheated oven at 170°C (340°F) for approximately 15 minutes. Adjust baking time based on your oven’s performance.
Step 12
While the Cordon Bleu is cooking, let’s prepare a luscious sauce. Finely chop the onion and mince the garlic cloves. Aim for a medium dice for the onion and a fine mince for the garlic to achieve a pleasant texture in the sauce.
Step 13
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant. Be careful not to burn the garlic.
Step 14
Sprinkle the remaining flour (from the dredging step) into the pan with the onions and garlic. Cook, stirring constantly, for another 2 minutes. This helps to cook out the raw flour taste and forms a roux base for the sauce.
Step 15
The mixture should start to thicken and clump together slightly as the flour cooks.
Step 16
Pour in the white wine and let it bubble for about 1 minute, scraping up any browned bits from the bottom of the pan, allowing the alcohol to evaporate. Then, add the chicken stock and simmer for about 2 minutes, allowing the sauce to reduce slightly.
Step 17
Pour in the heavy cream and stir well. Reduce the heat to low and continue to simmer gently, stirring occasionally, until the sauce has thickened to your desired consistency. Be careful not to over-thicken it; it should be a luscious, coating consistency.
