How to Cook Crispy Chicken Cordon Bleu
Chicken Cordon Bleu is a deliciously crispy dish made with tender chicken rolled around savory ham and melty cheese, coated in golden breadcrumbs.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Chicken Recipe
Cuisine: Filipino/Swiss
Keyword: chicken cordon bleu, chicken recipe, Filipino recipe
Servings: 8 pcs
Calories: 280kcal
Author: Manny
- 8 pcs chicken breast fillet
- 4 pcs sweet ham cut in half
- 1/2 bar cheddar cheese cut in 1/2" x 1/2" sticks
- 1/4 tsp. salt
- 1/4 tsp. ground pepper
- 1 cup all-purpose flour
- 2 pcs eggs beaten
- 1 cup fine breadcrumbs
- salt and pepper
How to Cook Crispy Chicken Cordon Bleu:
Pound chicken breast to flatten. Season with salt and pepper then set aside.
In a bowl, season flour with salt and pepper. In another bowl, season breadcrumbs with salt and pepper.
Arrange bowls in this order: seasoned flour, beaten eggs and seasoned breadcrumbs.
Line flattened chicken breast with sliced ham.
Place cheese stick on top and tuck in edges of chicken and form into a log.
Dip chicken in the seasoned flour mixture, then dip in beaten egg and dredge in seasoned breadcrumbs.
Freeze. Fry in hot oil until cooked. Drain on paper towel lined pan.
Cooking Tips:
Pound the Chicken Evenly for Easy Rolling
Flattening the chicken breast ensures it cooks evenly and rolls easily around the ham and cheese filling. Use a meat mallet or rolling pin, and cover the chicken with plastic wrap to prevent tearing. This step is crucial for achieving a uniform texture and perfectly cooked meat in every bite.
Freeze Before Frying for Better Shape
After assembling the chicken rolls, freezing them for 30 minutes helps them hold their shape during cooking. It also prevents the cheese from melting too quickly and leaking out. This extra step ensures your Chicken Cordon Bleu looks as impressive as it tastes.
Use the Right Temperature for Frying
Fry the chicken in oil heated to around 350°F for a crispy, golden crust. If the oil is too hot, the breading will burn before the chicken cooks through; if too cool, the chicken will absorb excess oil. Maintaining the right temperature guarantees a perfectly cooked, non-greasy dish. 