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16.Fried Chicken Cordon Bleu

Prep Time 50 mins
Cook Time 14 mins
Total Time 1 hr 4 mins
Servings 4 people


  • Cocktail toothpicks for securing the chickenbundles
  • Meat pounder


  • 1/2 tsp Kosher salt
  • 1/2 tsp Granulated garlic powder
  • 1/4 tsp Ground black pepper
  • 3/4 Cup All-purpose flour
  • 1/2 Cup Panko or regular breadcrumbs
  • 1 tbsp Chopped fresh parsley
  • 2 Large eggs, beaten
  • Boneless, skinless chicken breasts (2 1/2pounds), trimmed of excess fat
  • 1/2 tbsp Dijon mustard
  • 8 Slices (about 4 ounces) prosciutto or sliced ham
  • 6  Ounces Gruyère or Swiss cheese, cut into 1/2-inch thick stick
  • 3 Cups Vegetable oil, for frying

To Serve:

  • Lemon, sliced into wedges


  • Put the salt, garlic powder, and black pepper together in a small mixing bowl.
  • You will use this spice blend later to season the breadcrumbs, flour, and chicken.
  • Prepare the breading station and baking sheet:by arranging three shallow dishes in the following order: flour, beaten eggs,breadcrumbs.
  • Season both the flour with a 1/2 teaspoon of thespice mixture. Season the breadcrumbs with 1/2 teaspoon of the spice mixtureand the chopped fresh parsley. Set these aside while you prepare the chickenbreasts.
  • Put a cooling rack on top of a baking sheet andset it aside. This is to allow hot air to circulate under the chicken, lettingit bake on all sides without the risk of getting soggy.
  • Three dishes lined up to batter chicken cordon bleu -- one with breadcrumbs, one with eggs and another with flour.
  • Put the chicken breasts between two pieces of parchment paper and use a meat mallet or rolling pin to flatten them to a 1/4-inch thickness.
  • Slather a teaspoon of mustard onto the flattenedchicken breast, then season the meat with a pinch of the spice mixture.Slightly overlap two slices of the prosciutto in the center of the chicken.
  • Place a baton (stick) of Gruyère on top of the prosciutto at one of the longer sides of the chicken.
  • Starting with the cheese side, roll the chickenover the cheese until the meat and cheese are fully encased in the chicken. Ifyou can, try to fold the chicken over the ends of the cheese to prevent thecheese from oozing out during cooking. Use one or two toothpicks to secure thechicken bundle.
  • Chicken breast rolled and being secured with atoothpick
  • In a 12-inch skillet set over medium-high heaton the stove, bring the oil to 350 °F Heat your oven to 350 °F
  • Lightly dredge the chicken bundles in the flour.Pat off any excess flour, and coat the floured chicken in the egg, allowingexcess egg to drip off, then press the chicken bundle into the breadcrumbs tocoat it thoroughly.
  • Three dishes lined up to batter chicken cordonbleu -- one with breadcrumbs, one with eggs and another with flour.
  • Once your oil is hot, add the chicken to thepan. Fry the chicken for 5 minutes on each side.
  • You may have to do this in batches. Don't overcrowd the container
  • When the chicken breasts have finished frying, drain them on paper towels before transferring them to the cooling rack topped baking sheet, and place them in the oven for an additional 10 minutes.
  • Easy Chicken Cordon Bleu being fried in butterin a black cast iron skillet. Breaded and fried chicken cordon bleu on a bakerscooking rack.
  • Remove the chicken from the oven and allow it torest for 5 minutes before serving. The thrill of a chicken cordon bleu iscutting into the bundle, separating the pieces, and watching that gloriouscheese ooze out.