Crispy Chicken Cordon Bleu with Dijon Sauce
A delicious and crispy take on Chicken Cordon Bleu paired with a warm and tangy Dijon sauce, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces 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)
For the Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 1 tsp Dijon mustard
- 0.25 cup shredded Parmesan cheese
- Salt and black pepper, to taste
Instructions
Preparation
- Evenly coat the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of approximately 1 cm.
- Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese and 2 slices of ham on each breast.
- Roll the chicken tightly using the plastic wrap, forming a uniform log and refrigerate for 30 minutes.
Cooking
- Heat 5 cm of vegetable oil in a pan over medium-high heat until it reaches 170°C.
- Dredge each chilled roll in flour, dip into beaten eggs, and coat thoroughly with panko bread crumbs.
- Fry the breaded chicken rolls for about 5 minutes on each side or until golden brown, checking the internal temperature reaches 75°C.
- If necessary, transfer to a baking tray and finish in a preheated oven at 170°C until fully cooked through.
Making the Sauce
- In a saucepan, melt butter and sauté minced garlic until softened.
- Whisk in flour and cook for 1 minute, then gradually add milk until smooth.
- Simmer until thickened, then stir in Dijon mustard and Parmesan cheese, seasoning with salt and pepper.
Serving
- Slice the cooked chicken rolls and drizzle with warm Dijon-Parmesan sauce.
Notes
Cool leftovers within two hours and store in an airtight container in the fridge for up to 3 days. Do not refreeze after cooking. For extra crunch, double-coat with egg and panko.