Katie's Kitchen: Chicken Cordon Bleu

 Chicken Cordon Bleu

 

 

Chicken Cordon Bleu is one of my favorite dishes and is so easy. It is one of my go to meals. It is also easy to scale to make as many servings you need, so it is great for singles or couples. It is one of those meals that sound fancy and hard, but is actually to easy. Now, that said, there are a couple of tricks you need to know.

The first thing is to go to the meat counter to get your chicken breasts. They will gladly sell you as many or as few chicken breasts that you want. Plus they will be fresh. Next, head over to the deli and have them cut you a slice of ham and Swiss cheese for as many Cordon Bleus that you plan to make. Good ham makes a huge difference. As for the Swiss cheese, this is the only place to get the cheese. Do NOT get processed cheese as it will all melt away before the dish to cooked and all you will be eating is chicken and ham. Cheese that is cut from a block of cheese will have a higher melting point and will hold up during the cooking process. 

Although the recipe calls for using flour that has been seasoned, you can use bread crumbs if you like.So let's begin.

 

 

 

The first step is to flatten out the chicken breasts. The best way to do this is by using a cutting board. Place a layer of waxed paper down, place the chicken breast down, skin side down, then place another piece of waxed paper down. Now grab you beating tool of choice. I have a meat mallet, but you can use a rolling pin or even a wine bottle. 

 

 

Now begin pounding the chicken. Don't be afraid to take out your frustration out. If your chicken breasts are thick, then you will need to beat it a bit. This also has a bonus because if your significant other comes in and asked what you are doing to make so much noise, just turn to stare at them and keep pounding. The silence will make them uncomfortable and will leave the room. My grandma always said that it is good to keep your man guessing.  

 

The goal of all this pounding is to make the chicken a consistent thickness. This allows the chicken to cook evenly. Now add a slice of cheese (folded in half) and a slice of ham. 

If the roll has trouble staying together, you can use a tooth pick hold it together while cooking.  Next you will need to prepare two shallow bowls.

In one bowl, mix your egg and a couple of drops of hot sauce. In the other mix the flour and spices. 

Now we start the coating. Remember that dry sticks to wet and wet sticks to dry. If you chicken breast is very moist, then start  with a roll in the flour mixture. Then give it a roll in the egg wash and then back to the flour mixture. Make sure you finish with the flour. 

 

You have some choices on how to cook the Cordon Bleu. You can bake them, air fry, or pan fry. If you choose to air fry or bake, then you will want to use some non-stick coating spray and spray the outside of the dish. This will allow those cooking methods to crisp up the coating.  I choose to air fry mine.

 

Cook until done and enjoy. If you made this for someone, be prepared for them to be impressed and think you are a gourmet chef. I remember as a little girl, helping my Grandma in the kitchen as she made these. She used to tell me that if you want to impress your man (different generation), then cook something with a french name as everyone thinks french food is extra fancy. I can say that I have never heard my Grandpa ever complain about her cooking. In fact, he was always excited to go home and eat her cooking. 

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Chicken Cordon Bleu

Servings: 1

Ingredients

1 large chicken breast, beaten to chicken cutlet thickness
1 ounce Swiss Cheese
2 ounces ham
1 large egg, beaten
1/4 cup flour
2 drops hot sauce, whatever is your favorite
1 tablespoon Italian Seasoning
Salt and pepper

 

 

Directions

 

1.    In a shallow bowl or dish, combine egg and hot sauce

2.    in another shallow bowl, combine flour, seasoning and salt and pepper.

3.    Make sure the chicken breast has been flattened to a consistent thickness. Lay the check breast on a cutting board. Place cheese and ham on the breast and then roll the check breast up. You can use a piece of food safe string to tie the chicken so it stays rolled up.

4.    Coat the chicken roll in the flour mixture.

5.    Coat the chicken roll in the egg wash

6.    Coat the chicken roll in the flour mixture.

7.    Cook per your desired method:

8.    PAN FRY: Place enough oil in a deep frying pan so it is 1 inch deep. Heat to 350. Place in the Chicken roll and cook each side for 3-4 minutes, or until the chicken is cooked through.

9.    BAKED: Preheat your oven to 350. Place the Cordon Bleu on a cookie sheet, spray the Cordon Bleu with cooking spray.  Place in the middle of the oven. Cook for 30-45 minutes or until chicken is cooked through

10.    AIR FRYER: Preheat your fryer to 390. Place Cordon Bleu with cooking spray and place in fryer basket. Cook for 20-30 minutes or until chicken is cooked through.

 

 

Notes:

 

For best results, use high quality ham and Swiss cheese.  The more processed the cheese is, the more likely it will all melt and run out of the Cordon Bleu.

Don't be afraid play around with the seasoning to fine tune it for your tastes.