Homemade Chicken Cordon Bleu: the 15-Minute Recipe for a Stringy and Crispy Main Course (2024)

Chicken cordon bleu are the famous chicken schnitzels, with a delicious and stringy double filling, and an irresistible crunchy crust, loved by adults and children alike. They are prepared starting from a whole chicken breast, cut into thick slices, cut like a pocket and filled with ham and cheese. Once the meat has been dipped in an egg wash and breadcrumbs, simply fry it in boiling vegetable oil or, for a lighter and healthier variant, grease it with a drizzle of extra virgin olive oil and cook it in the oven for about twenty minutes. Whatever your choice, the result will be a tasty main course, perfect for any family lunch or dinner, or for an informal meal with friends.

Chicken Cordon Bleu's Origins

Chicken Cordon Bleu, a dish that exudes culinary elegance, traces its origins to Switzerland in the early 20th century, although it's often associated with French cuisine. The term "Cordon Bleu" translates to "Blue Ribbon" in French, historically signifying the highest order of culinary excellence, originally awarded to women cooks in the 16th century. The "bleu" does not refer to an ingredient in the dish but rather to this symbol of culinary excellence. Despite its prestigious title, the dish itself is a relatively simple yet refined creation: a tender chicken breast pounded thin, wrapped around a slice of ham and cheese, then breaded and pan-fried, baked, or deep-fried to golden perfection. While not officially documented until the 1940s, Chicken Cordon Bleu quickly gained popularity, symbolizing a fusion of Swiss and French culinary traditions with its delicious combination of flavors and textures, and has since become a beloved classic in Western cuisine.

Tips and Variations

– Before stuffing the cordon bleu we suggest you bring them to the same thickness with a meat mallet: this way they will cook evenly and the meat will be soft and tender.

– If you wish, for an even more fragrant result, you can coat them in a double breadcrumb, or you can add a handful of crumbled corn flakes to the breadcrumbs.

– The important thing, in order not to let the cheese escape during cooking, is to carefully wrap it inside the slices of cooked meat and seal the chicken well with the egg was and breadcrumbs.

– You can choose any type of stringy cheese, as long as it is not a watery cheese like mozzarella cheese, because it would release liquids during cooking.

– For a healthier version, you can cook the chicken cordon bleu inside of the oven, preheated at 374°F (190°C) for about 25-30 minutes, or until they're golden.

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How to Store Chicken Cordon Bleu

It is advisable to consume the chicken cordon bleu while still hot and fresh. Alternatively, they can be stored in the fridge, in an airtight container, for a maximum of one day.

Find out how to make chicken cordon bleu by following our step-by-step recipe and advice.

How to Make Chicken Cordon Bleu

Step 1

Step 1

Cut the chicken breast, then beat it with the meat mallet until the meat is thin and uniform.

Cut the chicken breast, then beat it with the meat mallet until the meat is thin and uniform.

Step 2

Step 2

Stuff the center of the meat with a slice of ham, a slice of cheese and another slice of ham. Close the chicken pockets making sure to seal the filling well inside.

Stuff the center of the meat with a slice of ham, a slice of cheese and another slice of ham. Close the chicken pockets making sure to seal the filling well inside.

Step 3

Step 3

Dip the chicken bundle into the egg wash and then into the breadcrumbs, pressing lightly with your hands to help the crumbs stick to the chicken.

Dip the chicken bundle into the egg wash and then into the breadcrumbs, pressing lightly with your hands to help the crumbs stick to the chicken.

Step 4

Step 4

Fry in vegetable oil for about 7 minutes, then take out and let it dry on kitchen paper towels.

Fry in vegetable oil for about 7 minutes, then take out and let it dry on kitchen paper towels.

Step 5

Step 5

Serve while still hot and enjoy the stringyness!

Serve while still hot and enjoy the stringyness!