Chicken Cordon Blue is a blast from the past. It was all the rage in the 70’s and it is all coming back now. Good things should not be forgotten and thankfully, this beautiful dish is one of them. The ingredients are simple and the cooking method hasn’t changed, but the presentation has been updated for today.
Chicken and Filling
- 4 slices chicken cutlets
- 4 thin slices deli ham
- 4 slices swiss cheese
Mixture for Dredging
- 1/4 cup all-purpose flour
- 2 eggs slightly beaten with 1 teaspoon of water
- 1 1/2 cups unseasoned bread crumbs
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 1 recipe Shallot-Dijon Cream Sauce
- Gather all the ingredients before starting the recipe.
Prepare filled chicken logs
- Place each cutlet, one at a time, between 2 sheets of plastic wrap and pound each cutlet to about 1/4" in thickness.
- Season each cutlet with kosher salt. Lay the cutlet on a clean surface with the long side facing you.
- Top each slice with a slice of ham, season, and then a slice of Swiss cheese.
- Roll each cutlet in a tight long roll. Secure with toothpicks along the long seam.
- Repeat and season again with kosher salt.
Prepare dredging station
- Roll each chicken roll in flour, then dip in egg wash, and finally coat with the dried bread crumbs.
- Pre heat oven to 350°F
- Heat oil and butter in a large skillet over medium heat. The oil should be hot enough to gently sizzle when you add the chicken logs. There should be enough oil/butter to shallow fry the chicken logs. Fry for 4-5 minutes per side, or until golden.
- Transfer chicken to a rack placed over a baking sheet and place in the pre heated oven for 6 to 8 minutes.
- Remove the toothpicks from each log.
- Slice the log into 5 slices (trimming the very ends off) and arrange the 5 slices in a single layer, forming a circle, on each serving plate.
- Squeeze some of the juice of 1/2 lemon over chicken piece.
- Drizzle sauce sparingly over the chicken, and around the edge of the platter.
- Serve with a Shaved Fennel Salad