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.
My Chicken Cordon Bleu recipe seems to be hitting on a theme at the moment. An impending birthday seems to be triggering a desire to eat and cook retro food.
In reality a take on chicken cordon bleu is on pretty much every single restaurant menu in Hungary.
The 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.
Whether it be chicken, pork or even veal people can’t get enough of it.
What is Cordon Bleu Chicken?
Cordon Bleu chicken is nothing more than a chicken breast stuffed with cheese and ham. The given a breadcrumb coating and cooked.
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, or the breadcrumbs will soak up lots of oil.
But by constantly basting the chicken in butter after flipping it over the chicken will stay remarkably juicy. The cheese should just about reach melting point, it should still retain a little form but be pleasantly oozing.
Plus… Butter! Many people say that bacon makes things better, but nowhere near as much as butter does. This tastes fantastic!
What Cheese Is In Chicken Cordon Bleu?
For me, cordon bleu chicken is best stuffed with a Swiss cheese. Something like an elemental is perfect, why a Swiss cheese?
Well, it just melts to the perfect texture and the sweet almost nutty flavour of Emmental cheese is the perfect foil for the salty ham.
I have tried it with a sharp cheddar and it is just far too powerful.
Chicken cordon bleu is often served with a huge variety of sauces and I have no idea why. If cooked properly a sauce really is not required, we have got 175g of butter to play with after all!
All that is needed is some simple boiled potatoes and some green vegegtables.
As spring has yet to spring I have used garden peas from the freezer that we set aside last year.
Make sure you pass the cooked vegetables through the almost nutty cooking butter before serving. They pick up all of the flavour and some of the crispy bits of breadcrumbs that have fallen off the chicken breast.
So dated and out of favour maybe, like your author many will say, but still lip smackingly good, most definitely not like your author!
- 2 Chicken Breasts
- 3-4 Slices Ham
- 100 g Comte Cheese, Or Emmental, grated
- Salt and Pepper
- 50 g Flour
- 2 Eggs
- 60 g Breadcrumbs, Approximately
- 175 g Butter
- 'Butterfly' the chicken breasts by cutting them in half but not all of the way through, and opening them up so they look like a heart... Aw aint that sweet.
- The sandwich each of the butterflied chicken breasts between to sheets of cling film and bash out to form an even thickness with a rolling pin... Awe not so sweet 😉
- The chicken breasts should roughly double in area and be between 7-10mm thick.
- Cover the cut and bashed side of the chicken breast 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 breasts, 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 minutes.
- Check that the chicken has coloured on the cooked side and become golden brown, the 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 form going dry and also cook evenly.
- It should take a further 4-5 minutes 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 and allow to rest for 2-3 minutes 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!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1502 Total Fat: 105g Saturated Fat: 59g Trans Fat: 3g Unsaturated Fat: 37g Cholesterol: 618mg Sodium: 2771mg Carbohydrates: 43g Fiber: 2g Sugar: 4g Protein: 96g