Description
This Crispy Chicken Cordon Bleu is a delightful dish featuring tender chicken, savory ham, and melted cheese, all encased in a crispy coating. Topped with a creamy garlic parmesan sauce, it’s perfect for impressing family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 4 slices of ham (preferably thinly sliced, such as prosciutto or Black Forest)
- 4 slices of Swiss cheese (or Gruyère cheese)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- ½ cup vegetable oil (for frying)
- ½ cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about ½ inch using a meat mallet. This ensures even cooking and helps tenderize the meat.
- Next, lay out the pounded chicken breasts on a clean surface. Top each breast with one slice of ham and one slice of Swiss cheese. Roll the chicken tightly, starting from one end, and secure it with toothpicks or kitchen twine. Repeat with all chicken breasts.
- Set up your breading station: In one shallow dish, place the flour seasoned with salt, pepper, garlic powder, onion powder, and paprika. In another dish, whisk the eggs. In a third dish, add the breadcrumbs. This will help create the crispy coating.
- Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, sprinkle a few breadcrumbs into the oil; they should sizzle immediately.
- While the oil is heating, take each chicken roll, first dredging it in the flour mixture, then dipping it in the egg, and finally coating it with breadcrumbs. Ensure an even coating for maximum crispiness.
- Carefully place the breaded chicken rolls in the hot oil, making sure not to overcrowd the pan. Fry for about 6-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Avoid the common mistake of flipping too soon; wait until a golden crust forms.
- Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil. Let them rest while you prepare the sauce.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. This will give your sauce a rich garlic flavor.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Cook for about 3-4 minutes until the sauce thickens slightly.
- Remove the toothpicks or twine from the chicken rolls, slice them into rounds, and serve drizzled with the Garlic Parmesan Sauce. Garnish with fresh parsley for a pop of color.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Make sure to pound the chicken evenly; thick spots will cook unevenly. For the crispiest coating, use panko breadcrumbs. Avoid flipping the chicken too soon to prevent the coating from tearing.