Chicken Cordon Bleu is a retro classic and whilst it may have fallen out of favour in fancy restaurants it is such a simple easy family favourite!
Chicken Cordon Bleu.
This dish may have been banished from pretty much every menu in the UK for being too “cheesy”, see what I did there?
However, here in Hungary it still commands a place in the hearts of millions.
A take on this recipe is on pretty much every single restaurant menu in Hungary.
My version of this recipe abandons all notions of moderation, this recipe is pure indulgence.
My version is cooked in butter, lots of butter… Not quite as much as my Chicken Kiev recipe, but nevertheless still an impressive amount. You could also cook in good quality lard like my Wiener Schnitzel recipe.
Most recipes I see are baked in the oven, that is fine if you are being good. But on occasions, it is good to let go and treat yourself.
Constantly basting the chicken in butter after flipping keeps the chicken remarkably juicy. It also adds the most incredible flavour.
The cheese should just about reach melting point, it should still retain a little form but be pleasantly oozing.
If you want a baked crispy chicken recipe then I can recommend my Cornflake chicken… Yes, you read that right!
Stuffing a chicken breast is a beautiful thing…
This Chicken Cordon Bleu recipe is stuffed classically with cheese and ham… I often see slices of swiss cheese recommended. However, I prefer a more grated Comte or Emmenthal cheese.
They both melt wonderfully and have a fantastic nutty flavour.
You should avoid overly salty and massively flavoured cheeses for this recipe, you want something mild.
This allows you to add a really good quality properly cured ham.
What to Serve With Chicken Cordon Bleu?
Chicken cordon bleu is often served with a huge variety of sauces This is because it is often baked and this pushes it towards being dry.
We have got 175g of butter to play with in this recipe… No sauce is required at all!
All that is required is some simple boiled potatoes and some green vegetables.
I make absolutely no apology for the vast quantity of butter this is cooked in and it really is all required!
So if you are on a diet I suggest you run away as fast as you can.
If you try and cook this in oil the breadcrumbs will brown before the chicken is cooked.
If you cook it at a lower temperature the breadcrumbs will soak up lots of oil. This will lead to a soggy bread crumb coating and one that tastes awful!
A chicken cordon blue is a boneless skinless chicken breast stuffed with cheese and ham with a crispy breadcrumb coating. My version is cooked in an obscene amount of butter and takes just 30 minutes!
- 2 Chicken Breasts
- 3-4 Slices of Ham
- 100 g Grated Comte Cheese
- Salt and Pepper
- 50 g Flour
- 2 Eggs
- 60 g Panko Breadcrumbs
- 175 g Butter
- 'Butterfly' the chicken breasts by cutting them in half but not all of the way through, and opening them up.
- The sandwich each of the breasts between to sheets of cling film and bash out to form an even thickness with a rolling pin.
- They should roughly double in area and be between 7-10mm thick.
- Cover the cut and bashed side of the chicken with the ham and then lay on the cheese.
- The ham and cheese you choose will define how much seasoning is required so test a little and add a little salt over the filling if you think it is required.
- Fold over the chicken breast so it appears to resemble its original form.
- Now we need to 'panne' the chicken, so first into the flour which has been seasoned, then into the egg yolk and then into the bread crumbs.
- Melt the butter in a frying pan over a medium heat and when it is melted and just beginning to foam add in the chicken.
- It is important at this stage not to mess with the chicken, allow it to sit for 4-5 mins.
- Check that the chicken has coloured on the cooked side and become golden brown.
- Then flip over and continue to cook on the other side.
- Now baste the chicken as it continues to cook with all of that lovely butter, this helps to prevent the chicken from going dry and also cook evenly.
- It should take a further 4-5 mins for the chicken to cook through perfectly.
- I always use a meat thermometer to check the cooking temperature and remove from the pan at 70°C or 158°F and allow to rest for 2-3 mins before serving.
This dish is sponsored by butter so what better way to serve it than with buttered boiled potatoes and some peas and we have plenty of butter lying around!
Amount Per Serving: Calories: 1143Total Fat: 64gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 510mgSodium: 2450mgCarbohydrates: 43gFiber: 2gSugar: 4gProtein: 95g
Calorific details are provided by a third-party application and are to be used as indicative figures only.