No toothpicks and no frying required, Chicken Cordon Bleu is either a versatile dish on its own or a perfect match for lasagnas, pastas, green casseroles – you name it. Have these rolls dip in whatever sauce you have on hand, and you’ll be fully covered.
Why do they call it “Chicken Cordon Bleu”?
The term “Cordon Bleu” is extracted from the French root, in which “cordon” means “ribbon” and “bleu” means the “blue” color. Blue ribbons were worn by the knights of the highest order of chivalry in the 12th Century. The name “Chicken cordon bleu” was actually adapted to refer to a high quality food with excellent taste that’s made by eminent cooks.
There’s a bit of confusion here: though represented by a French name, this dish was originally a Swiss dish and first mentioned in a cookbook dated in 1949. Not until 1967 was it brought to America where it came to be widely known as “Chicken Cordon Bleu”.
As a result of the above, it stands to reason that Chicken Cordon Bleu recipe has always been mired in the misconception of it being a guide to a 5-star indulgence. Rather than a first-string entrée, this dish is more of a sidekick that will make you look like an exceptional fine dining chef at the family table.
What are the ingredients in Chicken Cordon Bleu?
My Chicken cordon bleu recipe is, hands down, a simple and delicious combination of chicken breasts, ham, Swiss cheese, Parmesan cheese, egg and bread crumbs. With a crispy exterior, melted cheese in every bite and smoky hot hams right in between, these ingredients just come together to bring you little savory meat logs.
What kind of cheese do you use in Chicken Cordon Bleu?
Chicken Cordon Bleu is traditionally made with Swiss cheese (not such a stretch of the imagination since the dish is rooted in Switzerland, right?). The strong, fruity flavor and slightly sweet, acrid scent of the cheese totally make sense in this dish. Its firm texture with a rather dry mouthfeel afterward doesn’t make it the most appealing candidate to eat fresh as a snacking cheese, so here I 100% agree on its excellence as a melting agent when baked. Hence, Swiss cheese is so mild and savory that there’s barely any chance it could overpower the remaining ingredients in the rolls.
There’s still a softer, silkier, creamier type of Swiss cheese known as Baby Swiss – but this is, I’m telling you, only for when you’re having omelets or frittatas. Baby Swiss would be too gooey and runny when melted in anything-rolls – Chicken Cordon Bleu is no exception, either.
Dissimilar to Swiss cheese, Gruyère cheese is slightly salty in flavor with a distinctive assertive aftertaste, which will fit perfectly in cakes, soups and veal cordon bleu. I wasn’t there for Gruyère cheese, not even once in my life, so I could hardly tell any difference between these two. That said, if there’s a chance you’ve packed Gruyère in your rolls, I’d be more than glad to hear your own insight on the matter.
Monterey Jack cheese:
Well-aged Monterey Jack cheese is semi-firm, mildly sharp, creamy and nutty with a high moisture content. For Monterey Jack’s being easy-melting, I decided to keep it out of my recipe. Guess when it comes to rolls (meat rolls, above all), I’m only fond of something firm and biteable that will leave no gooey gluey mouthfeel afterwards. This is just my own opinion, however – it should by no means be taken as an absolute fact. Your own preference might vary a great deal! ヽ(ﾟ∀｡)ﾉ
Swiss cheese is dreamy enough for Chicken Cordon Bleu, to say the least. But pardon my custom – I couldn’t help myself but adding more Parmesan. Parmesan cheese is, to me, the king of cheese. It delivers a delicious flavor mix of saltiness, bitterness and richness with a rather dry and sharp mouthfeel – I couldn’t even think of resisting!
I always go for Parmesan cheese which is aged at least 1 year old, with a straw shade and a demi-souffle texture. It’s friable and soluble – ideal for either coating the chicken or melting to a perfect smoothness when put to bake.
Chicken Cordon Bleu recipe
- 12 oz skinless boneless chicken breast 4 halves
- 1/8 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup olive oil actual used 3 tbsp
- 1/2 cup all-purpose flour actual used 1/3 cup
- 2 medium eggs actual used 1 egg
- 4 oz baguette bread crumbed (actual used 1/2 oz)
- 3 oz ham
- 3 oz Swiss cheese
- 1 tbsp dill chopped
- Slice the chicken breasts in half lengthwise. Pound them thin to 1/4 inch thick.
- Season chicken breast cutlets with salt, ground black pepper, garlic powder, and onion powder on both sides, rub them evenly. Let sit for 5 minutes.
- Make the rolls: Place each chicken cutlet on a cling film, put successively 2 slices of Swiss cheese and 2 slices of ham on top of the cutlet, roll them up together. Wrap the chicken roll in the plastic wrap tightly, twist the excess plastic on the two sides and tie them together. Repeat with the remaining. Chill the rolls in the fridge for 5 minutes.
- Prepare 3 large plates with flour, beaten eggs, and bread crumbs. Dredge the chicken rolls successively in flour, in beaten eggs, and in bread crumbs. Chill in the fridge again for 10 minutes.
- On a cast-iron skillet, heat olive oil over medium-high heat, wait until the oil is sizzling. Transfer the chicken rolls in and turn down to medium heat.
- Fry the chicken rolls for 8 minutes, turn whenever one side is golden brown.
- Sprinkle chopped dill on top. Serve while still hot.