Step into the world of timeless comfort food with my mouthwatering Chicken Cordon Bleu recipe. Bursting with savory flavors and satisfying textures, this classic dish combines tender chicken breasts with savory ham and gooey cheese, all enveloped in a crispy breadcrumb coating
Butterfly your chicken breasts, making sure not to cut all the way through.
Place chicken between two pieces of saran wrap and use a mallet to pound them out to about 1/4" thick.
Season with salt, pepper, and onion powder.
Place on saran wrap and add 1-2 pieces of ham and 1-2 pieces Swiss cheese (depending on how large your cutlet is)
Take one end of your cutlet and roll it the way you would a burrito. Make sure all the stuffing is inside and cut any excess to prevent cheese from leaking out when frying and baking.
Roll the cutlet in the saran wrap, twist the edges, and tie a knot. Place in the freezer for 15 minutes or the fridge for 30 minutes.
Dredging
Beat your eggs with the mayo, mustard, and salt. Set aside.
Add your seasoning to your flour.
Add your seasonings to your panko breadcrumbs.
Roll your cutlet in the flour, shaking off any excess. Then dip in your egg batter, and finally the breadcrumbs. Make sure to fully coat the cutlet. Repeat until all are breaded.
Cook Cordon Bleu
Preheat your oven to 350F.
Add 2" of a high smoke point oil to your pan on medium high heat. Once oil reaches 325F, add in your cordon bleu, two at a time. You don't want to overcrowd the pan because this will cause the oil to cool and result in soggy batter.
Cook for 3 minutes per side or until golden.
Place on a wire rack with a baking sheet underneath. Bake for 15-20 minutes depending on your oven or until the internal temperature reaches 165F.
Mustard Cream Sauce
Turn to medium heat and add in your butter. Once your butter is fully melted, add in your flour and cook for about 2-3 minutes.
Slowly add in your warm milk, making sure to combine as you add to prevent lumps.
Add in your seasonings and dijon mustard and simmer for 2 minutes.
Turn the heat down to low, and add in your freshly grated parmesan cheese. Simmer for 1 minute and remove from heat. If your sauce is a little too thick, add in a little more milk. Taste for salt and adjust as needed.
Serve
Once your chicken is cooked, remove from the oven and let it rest for 5 minutes. Slice, top with sauce, and serve!