A simple, crispy take on Chicken Cordon Bleu with a warm Dijon sauce.
introduction
This Crispy Chicken Cordon Bleu with Dijon Sauce is a classic dish made crisp outside and soft inside. It fits family dinners and special nights. If you like fried chicken ideas, you may also enjoy this crispy chicken strips recipe for another simple, crunchy meal.
why make this recipe
Make this recipe because it feels fancy but is easy to follow. The cheese and ham inside give rich flavor, and the Dijon sauce adds a smooth, tangy finish. This dish works for guests or a cozy meal at home, and it pairs well with many sides like rice, salad, or steamed vegetables. For other chicken ideas with bright sauce, try this lemon chicken with lemon butter sauce.
how to make Crispy Chicken Cordon Bleu with Dijon Sauce
This recipe uses simple steps: season and flatten the chicken, layer cheese and ham, roll and chill, dredge and deep-fry, then finish with a creamy Dijon-Parmesan sauce. Chilling the rolls helps them hold shape while frying. For a different protein idea and meal prep option, see this high-protein cheeseburger bowls.
Ingredients :
4 boneless, skinless chicken breasts, Salt, to taste, Black pepper, to taste, 1 tsp garlic powder, 1 tsp onion powder, 8 slices Swiss cheese, 8 slices ham, All-purpose flour, for dredging, 2 large eggs, beaten, 1 cup panko bread crumbs, Vegetable oil, for deep frying (about 5 cm deep), 2 tbsp unsalted butter, 2 cloves garlic, minced, 2 tbsp all-purpose flour, 1 ½ cups milk, 1 tsp Dijon mustard, ¼ cup shredded Parmesan cheese, Salt and black pepper, to taste
Directions :
- Evenly coat the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are properly seasoned for balanced flavor.
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan to ensure uniform cooking.
- Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
- Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal and tie securely. Refrigerate the rolls for 30 minutes to set and firm up before frying.
- Heat 5 cm of vegetable oil in a tall-sided pan over medium-high heat until it reaches 170°C, suitable for deep frying.
- Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll first in flour, then dip into beaten eggs, and finally coat thoroughly with panko bread crumbs to create a crispy crust.
- Fry the breaded chicken rolls in the hot oil, cooking each side for about 5 minutes or until golden brown. Check that the internal temperature reaches at least 75°C for safe consumption.
- If the internal temperature is not reached after frying, transfer rolls to a baking tray with a wire rack and finish baking in a preheated oven at 170°C until fully cooked through.
- In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to create a roux, then gradually whisk in milk until smooth. Simmer the mixture until thickened.
- Stir in Dijon mustard and shredded Parmesan cheese. Season with salt and pepper to taste, stirring continuously until the cheese melts and the sauce becomes smooth.
- Slice the cooked chicken rolls and arrange them on serving plates. Generously drizzle with the warm Dijon Parmesan sauce and serve immediately for a comforting and elegant meal.
how to serve Crispy Chicken Cordon Bleu with Dijon Sauce
Slice the rolls and place 2 pieces per plate. Pour warm Dijon-Parmesan sauce over the slices. Serve with a simple green salad, steamed vegetables, or mashed potatoes. A lemon wedge on the side adds a bright touch.
how to store Crispy Chicken Cordon Bleu with Dijon Sauce
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven (160°C) on a wire rack to keep the crust crisp, or use an air fryer at 160–170°C until heated through. Do not refreeze after cooking.
tips to make Crispy Chicken Cordon Bleu with Dijon Sauce
- Pound the chicken to even thickness so it cooks evenly.
- Chill the rolls well so they hold shape while frying.
- Use a thermometer to check 75°C internal temp for safety.
- Keep oil at the right temperature (about 170°C) so the crust browns but the inside cooks.
- For extra crunch, double-coat with egg and panko. Also see another stuffed meat idea in this chicken kofta with creamy garlic yogurt sauce.
variation (if any)
- Baked version: After breading, bake at 200°C for 25–30 minutes until golden and cooked through.
- Air fryer: Cook at 180°C for 12–15 minutes, turning once.
- Cheese swap: Try Gruyère or mozzarella instead of Swiss for a different taste.
- Add herbs: Mix chopped parsley or thyme into the panko crumbs for extra flavor.
FAQs
Q: Can I use thin-cut chicken instead of pounding?
A: Yes. Use thin-cut chicken breasts and skip pounding. Adjust roll size so it cooks through.
Q: Can I shallow fry instead of deep fry?
A: Yes. Fry in a few millimeters of oil, turning often, but the crust may be less even. Finish in the oven if needed.
Q: Can I make the rolls ahead?
A: Yes. Make and wrap the rolls, then refrigerate for up to 24 hours before breading and frying.
Q: Can I freeze before cooking?
A: You can freeze the wrapped rolls before breading. Thaw in the fridge before dredging and frying for best results.
Q: What sides go best with this dish?
A: Steamed vegetables, mashed potatoes, rice, or a simple green salad all work well.
Conclusion
This Crispy Chicken Cordon Bleu with Dijon Sauce is a tasty mix of crunch and creamy sauce. For a similar Dijon cream sauce take, try the detailed guide at Chicken Cordon Bleu with Dijon Cream Sauce – Creme De La Crumb, and for another classic Cordon Bleu version, see the clear steps at Chicken Cordon Bleu – RecipeTin Eats.
