I had planned on making Chicken Cordon Bleu the other day, but plans changed. Tonight, however, is the night for Chicken Cordon Bleu with Mustard Cream Sauce. I can't remember the last time I made Chicken Cordon Bleu, but Susan thought we should give it a try. I said "why not"!
Ingredients
The ingredients for the Chicken Cordon Bleu include boneless and skinless chicken breasts, ham, shredded Gruyère (you can also use Swiss cheese), egg, milk, salt, pepper, all-purpose flour, and Panko breadcrumbs. You could also use plain breadcrumbs, but the Panko provides more of a crunch.
The Mustard Cream Sauce is the same as I used previously with the Chicken Schnitzel, so I'm not going to bother repeating it here.
Making the Chicken Cordon Bleu
Once I had trimmed the fat from the chicken breasts, I placed one piece on a sheet of plastic wrap, and covered it with another sheet of plastic wrap. Then I used my meat pounder to flatten the chicken to a thickness of about ¼-inch.
I topped the flattened chicken with the ham and some shredded Gruyère.
With a technique that I borrowed from Tyler Florence, I rolled the chicken and wrapped it tightly in the plastic wrap. I did this because I don't like having to use tooth picks to hold the meat together.
I repeated the process with the remaining chicken breasts and refrigerated the wrapped bundles until it was time to apply the breading. Now comes the messy part. I first assembled the flour seasoned with salt and pepper, Panko breadcrumbs, and the combined milk and egg. In addition, I put a piece of waxed paper on a plate that would be used to hold the breaded bundles.
I unwrapped the bundles, and started by coating them in the seasoned flour.
Then I dipped the bundle in the milk/egg mixture and again in the seasoned flour.
This was followed by dipping the bundle in the milk/egg mixture again. And then followed by coating them in the Panko breadcrumbs.
Once all of the bundles were coated, I placed them in the refrigerator for about an hour to allow the coating to set.
When it was time to start cooking, I added about ½-inch of vegetable oil to a large frying pan over medium heat, and browned the bundles on all sides. This took about 15 minutes.
I drained the bundles on paper towels and placed them in a non-stick pan for the final cooking.
Into a 350° F oven the bundles went for 30 minutes to finish cooking. After the 30 minutes, the bundles were thoroughly cooked and ready to eat. I served them with the Mustard Cream Sauce, steamed fresh broccoli and roasted potatoes. Yum!
If you'd like try another variation of this recipe, try my Chicken Cordon Bleu Stromboli or Chicken Cordon Bleu Crêpes.
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Chicken Cordon Bleu with Mustard Cream Sauce
Ingredients
Chicken
- 4 skinless and boneless chicken breasts, trimmed of all fat
- 4 ounces (4 pieces) ham thinly sliced
- 8 ounces shredded Gruyère or Swiss cheese
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- ½ cup milk
- 1 egg
- 2 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil
Mustard Cream Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Dijon mustard
- 1 ¼ cups low sodium chicken broth
- ¾ cup heavy cream
- ¼ teaspoon freshly ground pepper
Instructions
Chicken
- Place chicken breast on plastic wrap; cover with another piece of plastic wrap. Pound to a thickness of ¼-inch. Remove top layer of plastic wrap and top chicken with 1 slice of ham and a quarter of shredded cheese. Tuck the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the bundle gently to seal and twist both ends tight for form a nice log. Repeat with remaining chicken. Refrigerate for at least an hour.
- Season the flour with salt and pepper. Add the milk and egg in a large bowl, whisk to combine.
- Remove the plastic wrap and dust the chicken with flour. Dip in the milk/egg mixture; coat again with flour. Dip in the milk/egg mixture; coat with Panko breadcrumbs. Refrigerate for at least an hour to allow the coating to set.
- Preheat oven to 350° F.
- Heat added about ½-inch of vegetable oil in a large frying pan over medium heat, and brown the bundles on all sides, about 15 minutes. Drain on paper towels. Place in a non-stick pan and bake at 350° F for 30 minutes, or until cooked through. Top with Mustard Cream Sauce. Yield: 4 servings.
Mustard Cream Sauce
- Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper, continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1½ cups, about 20 minutes. Yield: 1½ cups.
