The term “cordon bleu” or blue ribbon (in English) is synonymous with a top merit in French cuisine. There is also a prestigious international school, Le Cordon Bleu, whose alumni include some of the world’s top chefs. I was recently at a banquet and was served Chicken Cordon Bleu. We were served a processed, frozen, deep fried version that had sat under the heat lamp for too long. Most agreed, this chicken dish would not merit top prize in any cooking competition. Some people at my table had never had it before so I explained how I thought it should be made, the good “old-fashioned way”.
Chicken Cordon Bleu
- 1 cup flour
- 2 eggs
- ¼ cup milk
- 2 cups to bread crumbs
- ½ tsp paprika
- garlic salt and pepper to taste
- 4 chicken breasts boneless and skinless
- 8 cheese slices Swiss, Gruyère or Jarlsberg
- 4 slices of deli smoked ham
- 3 tbsp. olive oil
- 2 tbsp. butter
- Preheat oven to 400 degrees F.
- Prepare a breading station: Add flour to first a wide shallow bowl. Add eggs and milk to second bowl and whisk to combine. Add to third bowl for the bread crumbs and mix in the paprika, garlic salt and pepper. Set aside.
- Place each chicken breast between 2 sheets of plastic wrap. With meat mallet or rolling pin, evenly pound to ¼-inch thickness.
- Leaving at least a ½-inch border, lay 1 ham slice and 2 cheese slices in the centre of each chicken breast.
- Fold in the narrower sides, then using the plastic wrap, roll the longer sides around the filling. Make sure the filling is concealed completely. Secure with a toothpick.
- Dredge each stuffed chicken breast in flour. Then dip in eggs, allow excess to drip off. Roll in bread crumbs making sure they are completely coated.
- To a large skillet, add olive oil and butter and heat to medium. When oil is hot, add breaded chicken breasts. Fry until breading is golden brown, about 2-3 minutes per side.
- Transfer chicken to a baking sheet lined with parchment paper. Bake until chicken is cooked throughout, about 15 to 20 minutes, depending on thickness of chicken breast.