Chicken cordon bleu is a type of chicken dish wherein the meat wrapped around a slice of cheese and ham then breaded and deep fried or pan fried. I am a big fan of cordon bleu since this breaded chicken cutlet dish is easy to make.
According to my research of this dish, cordon bleu is originally from Switzerland. But its not called cordon bleu but schnitzel filled with cheese. It was only in 1967 that this dish was referred to as chicken cordon bleu by The New York Times. There are many variations of this dish but the most popular recipe is the cheese and ham combination then deep fried. Other variations involve baking the chicken rather than frying and using bacon instead of ham. I also know of a recipe that omits the use of bread crumbs.
My chicken cordon bleu is a typical cordon bleu where the chicken breast is butterfly then a thin slice of ham and cheese put inside. The breast are rolled into a roulade, coated in bread crumbs and fried. Well, enough introductions, let me just show you how to make chicken cordon bleu.
Chicken Cordon Bleu
- 4 pieces chicken breast
- 3 pcs ham
- 1 egg
- ½ breadcrumbs
- ½ flour or cornstarch
- 1 can evaporated milk
- ¼ tsp salt
Slice the chicken thinly and pound to flatten the meat if they are too thick and put it in a plate.
Next, place the ham and cheese slice on the breast then fold the
edges of the chicken enclosing the filling.
Secure the filling with toothpicks.
In a bowl, beat the egg. Set aside. Dredge the chicken in a flour or cornstarch then dipped in egg and roll in breadcrumbs.
In a medium skillet or pan, heat oil over medium high heat and cook the chicken until golden brown on all sides. Remove from the pan and transfer to a cutting board.
Let the chicken rest for 2-3 minutes. Remove the toothpicks and slice into serving size.
Serve with sauce on top or on the side.
For the Sauce:
In a small saucepan, blend the cornstarch and butter to make a roux then add the milk slowly while stirring continually. Turn off the heat and continue stirring. Serve with the chicken.