Chicken Cordon Bleu Recipe

Looking for a dish that elevates our kitchen game? Let’s make this chicken cordon bleu with the french nobility in its veins!

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Ingredients

• 4 Chicken breasts
• 7 oz / 200g Ham
• 7 oz / 200g Cheese of choice (sliced)
• For breadcrumbing:
  • 3 Eggs
  • 1 cup / 120g Flour
  • 3 cup /300g Breadcrumbs

How to make Chicken cordon bleu

Without breadcrumb:

1. Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
2. We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle.
3. Lay the ham on top of the sliced chicken breasts then place on the sliced cheese, as well. We use cured Jamon Serrano but bacon or sliced ham can also be used.
4. Roll up the meat. This requires a bit of fiddling as the meat is slippery but it can be done pretty quickly.
5. Place the rolled up chicken breasts onto a tray.
6. Optionally sprinkle cheese, parsley or any spices of choice on top. Don’t forget the salt and pepper though.
7. Place them into a 350°F / 180°C preheated oven for about 30 minutes.

With breadcrumb:

1. Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
2. We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard, so be gentle.
3. Lay the ham on top of the sliced chicken breast then place on the sliced cheese, as well. We used cured Jamon Serrano but bacon or sliced ham can also be used.
4. Roll up the meat and secure them with pins or toothpicks. This requires some fiddling, especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled.
5. Beat eggs in a medium bowl, spread flour and breadcrumbs onto a big flat plate.
6. Roll the rolled up chicken breasts in the flour.
7. Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs.
8. Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too.
9. Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs.
10. Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time.
11. Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown, for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts.
12. Take them out and let the oil drip off. Before serving it, don’t forget to take out the meat pins or toothpicks.

Enjoy!

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Cordon Bleu Recipe

Cordon Bleu is a dish named after the symbol of French nobility. Luckily, we don’t need knighthood to materialize all of our desires onto our dining table.

Course Low Carb Meal, Main Course

Cuisine Keto, Low carb recipe, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

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Ingredients

• ▢ 4 Chicken breasts
• ▢ 7 oz / 200g Ham
• ▢ 7 oz / 200g Cheese of choice sliced

For breadcrumbing:

• ▢ 3 Eggs
• ▢ 1 cup / 120g Flour
• ▢ 3 cup /300g Breadcrumbs

Instructions

Without breadcrumb:

• Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
• We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle.
• Lay the ham on top of the sliced chicken breasts then place on the sliced cheese, as well. We use cured Jamon Serrano but bacon or sliced ham can also be used.
• Roll up the meat. This requires a bit of fiddling as the meat is slippery but it can be done pretty quickly.
• Place the rolled up chicken breasts onto a tray.
• Optionally sprinkle cheese, parsley or any spices of choice on top. Don’t forget the salt and pepper though.
• Place them into a 350°F / 180°C preheated oven for about 30 minutes.

With breadcrumb:

• Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.
• We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard, so be gentle.
• Lay the ham on top of the sliced chicken breast then place on the sliced cheese, as well. We used cured Jamon Serrano but bacon or sliced ham can also be used.
• Roll up the meat and secure them with pins or toothpicks. This requires some fiddling, especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled.
• Beat eggs in a medium bowl, spread flour and breadcrumbs onto a big flat plate.
• Roll the rolled up chicken breasts in the flour.
• Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs.
• Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too.
• Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs.
• Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time.
• Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown, for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts.
• Take them out and let the oil drip off. Before serving it, don’t forget to take out the meat pins or toothpicks.

Notes

Enjoy!

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