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Specialty Dishes

Chicken Cordon Bleu

4 servings
Czech Air Frying, Shallow Frying, Deep Frying

Chicken cordon blue is an upscale fried chicken prepared with a delicious surprise inside. This meal has it all. Delicious, breaded chicken filled with cheese, ham, and pimento peppers is simply irresistible. Shallow fry or deep fry; or for a more dietary-friendly version, prepare in your air fryer!

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Tom Tom Founder
January 30, 2024
  • 30 min.
  • 30+ min.
  • 2/5
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Ingredients:

Chicken:

FIlling:

  • 4 slices of ham (I prefer boiled ham, but any kind of ham would work)
  • 8 slices of Swiss Cheese
  • 4 TBSP of pimiento peppers - canned, drained (do not reserve liquid)

Breading station:

  • ½ cup of all-purpose flour (adjust if needed)
  • 2 eggs (adjust if needed)
  • ¾ cup of milk (adjust if needed)
  • 2 cloves of garlic - peeled and grated (or pressed) (adjust if needed)
  • 3 cups of breadcrumbs (adjust if needed, preferably Panko preferably breadcrumbs from light bread)

Final touch:

*You can substitute with pork loins or chops without bones or a boneless veal loin.

Tools:

Recipes

Best served with:

Creamy Mashed Potatoes
Oven-Baked Potato Wedges
Tartar Sauce

Directions:

Chicken Cordon Bleu - Ingredients

1. Meat preparation:

1.1.

Make sure that the chicken breasts are properly rinsed under cold water (to remove surface bacteria) and the unwanted parts are removed.

1.2.

Perform a butterfly cut to open up the chicken breast.

Meat Pounding-2Meat Pounding-3

1.3.

Pound over plastic wrap to ¼” thickness using a meat mallet.

1.4.

Salt and pepper from both sides.

2. Form chicken pockets:

Notes:

  • Chicken cordon blue is chicken with a filling, hence the name, chicken pockets.
  • Form each pocket one-by-one.

2.1.

Place 1 slice of Swiss cheese in the middle of the chicken breast.

2.2.

Cover with one slice of ham.

2.3.

Cover the ham with 1 slice of Swiss cheese.

2.4.

Place on the top of the Swiss cheese, 1 TBSP of sliced (and drained) pimento peppers.

2.5.

Fold the filling into half and make sure it is in the center before rolling the chicken breast.

2.6.

Roll the chicken using the same method as you would when you roll a burrito. Start with folding the left and right side slightly over the filling (to prevent the filling from running out during frying), and then roll into a roulade shape.

2.7.

Place on a plate or baking sheet and repeat with the remaining chicken breasts.

2.8. Optional:

To reach a perfect round shape and make breading easy, optionally place a freezer for about 30 to 45 minutes. Or skip this step to speed up the process.

3. Breading station:

3.1.

Place ½ cup of all-purpose flour on a plate.

3.2. Prepare the egg mixture– place into a medium mixing bowl:

2 eggs
¾ cup of milk
2 cloves of garlic – grated

Whisk together until combined (about 1 minute).

3.3.

Place 2 cups of breadcrumbs into a second mixing bowl.

4. Bread the chicken pockets:

Notes:

  • Perform each breading step from all sides.
  • Fry as soon as possible after breading. If you can work fast and cook all of them at the same time, then bread them all at the same time. Otherwise, I would recommend breading them in batches which you will fry them while the remaining chicken is waiting in the freezer.

4.1.

First, bread in flour.

4.2.

Then, place in the egg-milk mixture.

4.3.

Then place in the breadcrumbs.

4..4. Then, bread again in the egg mixture and then the breadcrumbs.

Important:
If the endings of the pockets open up (or appear like they are opening), consider just additionally dipping them in the egg mixture and then breadcrumbs again to provide a better seal and prevent the cheese from running out during cooking.

4.5.

Put aside on a plate for the following frying and repeat with the remaining chicken.

5. Deep fry or shallow fry or air fry:

Note:
Work in batches based on the size of your equipment – make sure that pockets are not touching.

From left to right: Cordon bleu prepared in the air fryer, deep fryer, and shallow fried.From left to right: Cordon bleu prepared in the air fryer, deep fryer, and shallow fried.

A. Deep fry:

Important:
Before you start, please read about the deep frying here.

1.

Preheat oil to 300°F.

2.

Carefully place chicken into the fryer one by one.

3.

Fry immersed in oil until a nice golden color is reached, and the pockets are fully cooked (about 6 – 8 minutes from each side). *

4.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

B.

Shallow fry:

1.

Preheat the fry pan on medium-high heat with a layer of frying oil (between ¼ to ½”).

2.

Shallow fry until a nice golden color is reached and the chicken pockets are fully cooked (about 3 – 5 minutes from each side – in this case, shallow fry from all 4 sides). *

3.

When done, remove to a cooling rack and let the excess oil drip off (about one minute).

C.

Air fry:

1.

Preheat your air fryer to 330°F.

2.

Drizzle the bottom of the air fryer basket with frying oil.

3.

Place the chicken in.

4.

Drizzle the top of the chicken with oil.

5.

Air fry until a nice golden color is reached (about 11 minutes from each side).*

6.

Optionally, drizzle with more oil during air frying if needed.

6. Plating & serving:

6.1.

Cut each under a 45° angle for the best visual effect for serving.

6.2.

Sprinkle with salt and pepper.

6.2.

Serve with mashed potatoes or fries.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
TomFounder
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