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Crispy Chicken Cordon Bleu with Dijon Parmesan Sauce Recipe

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★★★★★

4.4 from 128 reviews

This Crispy Chicken Cordon Bleu with Dijon Sauce is a classic, elegant dish featuring tender chicken breasts stuffed with layers of Swiss cheese and ham, breaded and deep-fried to golden perfection. Finished with a smooth, flavorful Dijon and Parmesan sauce, this recipe delivers comforting, restaurant-quality flavor at home with a crispy exterior and melty cheesy interior.

Ingredients

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For the Chicken Cordon Bleu

  • 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)

For the Dijon Parmesan Sauce

  • 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

  1. Seasoning the chicken: Evenly coat the chicken breasts with salt, black pepper, garlic powder, and onion powder, making sure all surfaces are properly seasoned to enhance flavor throughout the chicken.
  2. Pounding the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound using a meat mallet, rolling pin, or heavy pan until approximately 1 cm thick for uniform cooking.
  3. Layering and rolling: Remove the top plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then repeat with another layer of Swiss cheese and ham. Roll each chicken breast tightly into a uniform log shape using the plastic wrap to help secure the filling.
  4. Chilling the rolls: Wrap each chicken roll tightly in plastic wrap, twist the ends to seal, and refrigerate for 30 minutes to set and firm up the shape before breading and frying.
  5. Preparing the oil: In a tall-sided pan, heat vegetable oil about 5 cm deep over medium-high heat until it reaches 170°C (340°F), ideal for deep frying.
  6. Breading the chicken: Set up three shallow dishes with flour, beaten eggs, and panko bread crumbs. Dredge each chilled roll first in flour, then dip into eggs, and finally coat thoroughly with panko breadcrumbs for a crispy crust.
  7. Deep frying: Carefully fry each breaded chicken roll in the hot oil, cooking about 5 minutes per side or until golden brown and an internal temperature of 75°C (167°F) is reached to ensure doneness.
  8. Finishing in the oven: If the chicken is not fully cooked after frying, transfer rolls to a baking tray with a wire rack and bake in a preheated oven at 170°C (340°F) until cooked through.
  9. Preparing the sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until soft and fragrant. Whisk in flour and cook for 1 minute to form a roux, then gradually add milk while whisking until smooth. Simmer until the sauce thickens.
  10. Adding flavor to the sauce: Stir in Dijon mustard and shredded Parmesan cheese. Season with salt and black pepper to taste, stirring until the cheese melts and the sauce is creamy and smooth.
  11. Serving: Slice the cooked chicken rolls and arrange on plates. Generously drizzle with the warm Dijon Parmesan sauce and serve immediately for an elegant, comforting meal.

Notes

  • For best results, pound chicken breasts evenly to ensure uniform cooking and prevent dryness.
  • Keep the stuffed chicken rolls chilled before breading and frying to help them hold their shape.
  • Monitor oil temperature carefully; frying at too low a temperature will result in greasy chicken, too high can burn the crust before the inside cooks.
  • Use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (167°F) for food safety.
  • If desired, bake the chicken rolls in the oven after frying to finish cooking through without drying out.
  • The Dijon Parmesan sauce can be made ahead and gently reheated when serving.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

Keywords: Chicken Cordon Bleu, Crispy Chicken, Dijon Sauce, Stuffed Chicken, Deep Fried Chicken, Swiss Cheese Chicken, Ham and Cheese Chicken

Find it online: https://nayabaker.com/crispy-chicken-cordon-bleu-with-dijon-parmesan-sauce-recipe/