Introduction

Crispy Chicken Cordon Bleu with Dijon Sauce is a classic dish that combines tender chicken, savory ham, and melted Swiss cheese, all coated in a crunchy panko crust. Finished with a creamy Dijon Parmesan sauce, this meal is perfect for a special dinner that feels both elegant and comforting.

The image shows a close-up of several slices of stuffed chicken roulade, arranged in a row. Each slice has three visible layers: the outer layer is golden-brown and crispy, the middle layer is light pink ham, and the inner layer shows melted white cheese oozing out. The slices sit in a creamy yellow sauce that lightly covers the bottom, garnished with small bits of green herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Season the chicken breasts evenly with salt, black pepper, garlic powder, and onion powder to ensure balanced flavor on all surfaces.
Step 2: Place each seasoned chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1 cm thickness for even cooking.
Step 3: Remove the top sheet of plastic wrap, then layer 2 slices of Swiss cheese followed by 2 slices of ham, and then another layer of Swiss cheese and ham on each breast. Roll the chicken tightly using the bottom plastic wrap to form a uniform log.
Step 4: Wrap each chicken roll tightly in plastic wrap, twist to seal, and refrigerate for 30 minutes to firm up before frying.
Step 5: Heat vegetable oil in a tall-sided pan to 170°C (340°F) for deep frying, filling about 5 cm deep.
Step 6: Prepare three shallow dishes with flour, beaten eggs, and panko bread crumbs. Dredge each chilled chicken roll first in flour, then dip in eggs, and finally coat thoroughly with panko.
Step 7: Fry the breaded rolls in hot oil, turning occasionally, for about 5 minutes per side or until golden brown. Use a thermometer to make sure the internal temperature reaches at least 75°C (165°F).
Step 8: If the chicken is not fully cooked after frying, place the rolls on a wire rack on a baking tray and bake in a preheated oven at 170°C (340°F) until done.
Step 9: To make the sauce, melt butter in a saucepan over medium heat. Sauté minced garlic until fragrant, then whisk in flour and cook for 1 minute to form a roux.
Step 10: Gradually whisk in milk and simmer until the sauce thickens. Stir in Dijon mustard and Parmesan cheese, season with salt and pepper, and cook until smooth and creamy.
Step 11: Slice the cooked chicken rolls, arrange on plates, and drizzle generously with the warm Dijon Parmesan sauce. Serve immediately.

Tips & Variations

For extra crispiness, double coat the chicken rolls by repeating the egg and panko steps before frying.
Try swapping Swiss cheese for Gruyère for a deeper flavor.
If you prefer baking over frying, coat the rolls as directed and bake them at 200°C (400°F) for about 25-30 minutes until golden and cooked through.
Use low-fat milk or half-and-half in the sauce for a richer texture.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 160°C (320°F) to maintain the crispy texture, or microwave briefly covered for convenience. The Dijon sauce can be refrigerated separately for up to 2 days and warmed on the stove before serving.

How to Serve

The image shows a close-up of a thick slice of rolled meat with three visible layers: the outer layer is golden and crispy, the middle layer is light pink ham, and the innermost layer is melted white cheese oozing out. The meat slice is placed on a light yellow creamy sauce that has small green herb pieces scattered on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken rolls ahead of time?

Yes, you can assemble and refrigerate the rolled chicken up to a day before cooking. Make sure they are tightly wrapped and chilled to keep the shape before frying or baking.

What is the best oil for deep frying chicken cordon bleu?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for deep frying to ensure a crispy crust without burning.