Homemade Chicken Cordon Bleu
Homemade Chicken Cordon Bleu
Ingredients
For the Chicken
- 500 grams chicken breast, thinly pounded or butterflied
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon chicken powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Filling and Breading
- 8 ham slices
- 8 cheese slices, such as Swiss or mozzarella
- 1/2 cup all-purpose flour
- 1 egg
- 1/3 cup cornstarch
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, panko recommended
For Cooking
- 4 cups cooking oil, for deep frying, or as needed for pan-frying
Instructions
- 1
Prepare the chicken breasts: If your chicken breasts are thick, carefully butterfly them open or pound them thinly to about 1/4 to 1/2 inch thickness. This ensures even cooking and easier rolling.
⏱️ 5 min
- 2
Season the chicken: In a small bowl, combine the white pepper, salt, chicken powder, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly over both sides of the pounded chicken breasts.
⏱️ 3 min
- 3
Assemble the cordon bleu: Lay a seasoned chicken breast flat. Place 1-2 slices of ham on top of the chicken, leaving a small border around the edges. Then, place 1-2 slices of cheese on top of the ham. Carefully roll the chicken breast tightly, tucking in the sides as you go, to fully enclose the ham and cheese.
⏱️ 10 min
- 4
Set up the breading station: Prepare three shallow dishes. In the first dish, combine the all-purpose flour and cornstarch. In the second dish, whisk the 2 beaten eggs. In the third dish, place the breadcrumbs.
⏱️ 3 min
- 5
Bread the chicken rolls: Dredge each chicken roll first in the flour-cornstarch mixture, ensuring it's fully coated. Shake off any excess. Next, dip the roll into the beaten eggs, letting any excess drip off. Finally, thoroughly coat the roll in the breadcrumbs, pressing gently to ensure they adhere well. Repeat for all chicken rolls.
⏱️ 7 min
- 6
Cook the chicken cordon bleu: Heat the cooking oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). If pan-frying, use enough oil to come halfway up the side of the chicken, turning frequently.
⏱️ 15 min•🌡️ 350
- 7
Drain and serve: Remove the cooked chicken cordon bleu from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Cordon Bleu
For the Chicken
- 500 grams chicken breast, thinly pounded or butterflied
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon chicken powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Filling and Breading
- 8 ham slices
- 8 cheese slices, such as Swiss or mozzarella
- 1/2 cup all-purpose flour
- 1 egg
- 1/3 cup cornstarch
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, panko recommended
For Cooking
- 4 cups cooking oil, for deep frying, or as needed for pan-frying
Instructions
- 1
Prepare the chicken breasts: If your chicken breasts are thick, carefully butterfly them open or pound them thinly to about 1/4 to 1/2 inch thickness. This ensures even cooking and easier rolling.
⏱️ 5 min - 2
Season the chicken: In a small bowl, combine the white pepper, salt, chicken powder, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly over both sides of the pounded chicken breasts.
⏱️ 3 min - 3
Assemble the cordon bleu: Lay a seasoned chicken breast flat. Place 1-2 slices of ham on top of the chicken, leaving a small border around the edges. Then, place 1-2 slices of cheese on top of the ham. Carefully roll the chicken breast tightly, tucking in the sides as you go, to fully enclose the ham and cheese.
⏱️ 10 min - 4
Set up the breading station: Prepare three shallow dishes. In the first dish, combine the all-purpose flour and cornstarch. In the second dish, whisk the 2 beaten eggs. In the third dish, place the breadcrumbs.
⏱️ 3 min - 5
Bread the chicken rolls: Dredge each chicken roll first in the flour-cornstarch mixture, ensuring it's fully coated. Shake off any excess. Next, dip the roll into the beaten eggs, letting any excess drip off. Finally, thoroughly coat the roll in the breadcrumbs, pressing gently to ensure they adhere well. Repeat for all chicken rolls.
⏱️ 7 min - 6
Cook the chicken cordon bleu: Heat the cooking oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). If pan-frying, use enough oil to come halfway up the side of the chicken, turning frequently.
⏱️ 15 min•🌡️ 350 - 7
Drain and serve: Remove the cooked chicken cordon bleu from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 2 min