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”!
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.
Once I had trimmed the chicken breasts of all fat, 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 Tyler Florence used, 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 again dipping the bundle in the milk/egg mixture, but this time 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!
- 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
- 1/2 cup milk
- 1 egg
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Dijon mustard
- 1 1/4 cups low sodium chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon freshly ground pepper
- 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 and 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.
Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper, and 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.