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Cordon bleu served with fresh salad and chips
Crispy golden Cordon Bleu revealing melted cheese and ham

Chicken cordon bleu

Author: Flavelo
Recipes Main Courses Quick Meals
The name Cordon Bleu ('Blue Ribbon') originally referred to excellence in French cookery competitions; today it denotes this stuffed meat. The essence is the technique: sealing melted cheese and juicy ham inside the meat so it doesn't leak out during frying, all under a crisp, golden brown breadcrumb coating. A real 'surprise' dish where the moment of cutting is the most exciting.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Meat mallet: For thinning the meat.
  • Cling film: To protect the meat when flattening.
  • Toothpicks or skewers: For sealing (optional).
  • Deep frying pan: For frying in plenty of oil.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cut the chicken breasts into 4 equal pieces, then open them up 'butterfly' style. Cover with cling film and flatten into thin, large slices.

Tip: The foil protects the meat fibres from tearing, keeping the slice intact, which is important for stuffing.
2 ✓

Season both sides of the meat with salt and pepper. Place a slice of ham and a slice of cheese in the centre.

Tip: Keep the cheese inside the ham, or fold the ham over the cheese, so the ham forms an extra protective layer against leaks.
3 ✓

Fold the meat in half, or roll it up tightly. Press the edges together.

Tip: To be safe, secure with a toothpick, but don't forget to remove it before serving! The 'glue' will be the egg and flour.
4 ✓

Prepare the breadcrumbing station: 1. flour, 2. beaten, lightly salted egg, 3. breadcrumbs. Turn the meat in this order.

Tip: Shake off excess flour! After the egg, roll thoroughly in crumbs and press them on slightly.
5 ✓

Heat plenty of oil in a pan to medium heat. Place the meat in.

Tip: The oil should be deep enough to half cover the meat (swimming in it). If the oil is cold, the coating absorbs it; if too hot, it burns.
6 ✓

Fry for 4-5 minutes per side until golden brown. Be careful when turning not to pierce the meat!

Tip: Use tongs or two forks (underneath) so you don't damage the crust.
7 ✓

Remove to kitchen paper to drain excess oil. Let rest for 2-3 minutes before serving.

Tip: During resting, the internal temperature equalises, and the cheese won't flow out immediately when cut.

Recipe FAQ

Why did the cheese leak out?
Either you didn't seal the edges of the meat well, or the coating had holes, or you fried it too long at too low a temperature. Double breadcrumbing can help!
The meat stayed raw under the breadcrumbs.
The oil was too hot: the crumbs burnt before the heat reached the centre of the meat. Fry on medium heat!

Ingredients

  • 500 g Chicken breast fillets
  • 4 slices Cooked ham (good quality)
  • 4 slices Trappista or Edam cheese
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 500 ml Sunflower oil (for frying)