crispy creamy chicken cordon bleu (Print Version)
Chicken rolled with ham and cheese, breaded, fried crisp, and served with creamy Dijon cheese sauce.
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
16 slices Swiss cheese
07 -
225 g ham, thinly sliced
→ Breading
08 -
Peanut oil or vegetable oil, for frying
09 -
125 g all-purpose flour
10 -
4 eggs, beaten
11 -
100 g panko bread crumbs
→ Creamy Dijon Sauce
12 -
3 tablespoons butter
13 -
2 garlic cloves, minced
14 -
3 tablespoons all-purpose flour
15 -
480 mL milk
16 -
60 g Dijon mustard
17 -
100 g shredded Parmesan cheese
18 -
Salt, to taste
19 -
Black pepper, to taste
# Instructions:
01 -
Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
02 -
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
03 -
Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
04 -
Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set.
05 -
Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
06 -
Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, then dip in beaten egg, followed by a coating of bread crumbs, ensuring a complete even coverage.
07 -
Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. If internal temperature has not reached 75°C, transfer rolls to a baking tray with a wire rack and finish baking in the oven at 170°C until fully cooked.
08 -
In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
09 -
Add Dijon mustard and shredded Parmesan to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is fully melted and sauce is smooth. Remove from heat.
10 -
Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.
# Notes:
01 -
For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.