Classic Chicken Cordon Bleu (Baked or Fried)
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: ~50 minutes
- Yield: Serves 4
- Category: Main Course, Dinner
- Method: Baking or Frying, Stuffing, Breaded
- Cuisine: Baking or Frying, Stuffing, Breaded
- Diet: Gluten Free
Ingredients
For the Chicken Cordon Bleu:
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
8 thin slices Swiss cheese
½ cup all-purpose flour
1 egg
1 tablespoon water
1 cup plain bread crumbs
½ cup vegetable oil (for frying)
For the Creamy Dijon Mustard Sauce (optional):
2 tablespoons butter
1 tablespoon cornstarch
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
Instructions
Prepare the Chicken:
-
Preheat oven to 350°F (175°C) if baking.
-
Butterfly each chicken breast horizontally and pound to even thickness.
-
Season chicken with salt and pepper.
Breading:
5. Set up three bowls: flour; beaten egg with water; bread crumbs.
6. Dredge chicken in flour, dip in egg wash, coat with bread crumbs.
Cooking:
-
Frying: Heat oil over medium-high heat. Fry chicken rolls 4-5 minutes per side until golden and cooked through. Drain on paper towels.
-
Baking: Place breaded chicken on greased baking sheet. Bake 25-30 minutes until cooked and golden.
Creamy Dijon Mustard Sauce (optional):
7. Melt butter in saucepan over medium heat. Whisk in cornstarch, cook 1 minute.
8. Slowly whisk in milk, cook until thickened (3-5 minutes).
9. Stir in Dijon mustard, brown sugar, and apple cider vinegar.
Serve:
10. Remove toothpicks, slice chicken, and serve with sauce.
Notes
Secure rolls tightly with toothpicks to keep cheese inside.
Use a thermometer to confirm chicken reaches 165°F (74°C).
Try Gruyère or mozzarella in place of Swiss cheese.
Panko breadcrumbs add extra crunch.
Add cayenne or paprika for spice.
Store leftovers refrigerated up to 3 days; reheat in oven to keep crispiness.
