Chicken Cordon Bleu (Print Version)
# Ingredients:
01 -
4 chicken breasts, no skin or bones.
02 -
Pepper and salt, adjust to your liking.
03 -
1 tbsp of powdered garlic.
04 -
1 tbsp of onion powder.
05 -
16 slices of Swiss cheese.
06 -
Half a pound of thin ham slices.
07 -
Oil for frying—vegetable or peanut oil works.
08 -
1 cup of regular flour.
09 -
4 eggs, whisked.
10 -
2 cups of panko-style breadcrumbs.
11 -
3 tablespoons of butter.
12 -
2 garlic cloves, finely chopped.
13 -
3 tablespoons of plain flour.
14 -
2 cups of milk.
15 -
1/4 cup Dijon-style mustard.
16 -
1 cup of Parmesan cheese, shredded.
# Instructions:
01 -
Sprinkle the chicken with pepper, garlic powder, salt, and onion powder.
02 -
Use plastic wrap to flatten the chicken until it’s about half an inch thick.
03 -
Layer each piece of chicken with 2 slices of cheese, then 2 slices of ham. Repeat the layers.
04 -
Wrap the chicken rolls tightly in plastic, twisting the ends to seal. Keep in the fridge for 30 minutes.
05 -
Get the oil to 325°F. Set up your breading station: one dish for flour, one for eggs, and the last for breadcrumbs.
06 -
Coat the chicken rolls one at a time: first in flour, then eggs, and finish with panko crumbs.
07 -
Fry each roll for about 5 minutes on each side until golden brown. If they need more time, pop them in a 325°F oven to reach 165°F inside.
08 -
Melt the butter and cook the garlic in it. Stir in the flour and slowly add the milk until it thickens up. Mix in mustard and Parmesan, and season if needed.
# Notes:
01 -
Keep chicken cold before breading for better results.
02 -
Don’t let the frying oil temperature drop.
03 -
You can prepare the sauce early.