Description

Chicken Cordon Bleu is a classic, elegant dish featuring tender chicken cutlets stuffed with savory turkey ham and melted cheese, then breaded and baked to golden perfection. This recipe uses simple ingredients and straightforward techniques to create a crispy outside with a juicy, flavorful filling, perfect for a comforting family dinner or special occasion.

Ingredients

Scale

Chicken and Filling

4 chicken cutlets, about 120 g each
4 slices cheese, about 20 g each
4 thin slices turkey ham, about 25 g each

Breading and Coating

60 g all purpose flour
2 large eggs
90 g breadcrumbs

Seasonings and Oil

1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon paprika
1 tablespoon olive oil

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Instructions

Preheat Oven: Preheat your oven to 190°C (375°F) and lightly grease a baking dish to prevent the chicken from sticking while baking.
Prepare Coating Stations: Set up three separate bowls: one with all-purpose flour, a second with beaten eggs, and a third with breadcrumbs mixed with salt, black pepper, and paprika for flavorful crust.
Assemble Chicken Rolls: Lay each chicken cutlet flat, then layer one slice of turkey ham and one slice of cheese on top. Roll each cutlet tightly to encase the filling securely.
Coat Chicken: Roll each chicken roll first in flour to dust, then dip thoroughly in beaten eggs, and finally coat completely with the seasoned breadcrumb mixture to ensure a crispy outer layer.
Arrange and Oil: Place each breaded chicken roll seam side down in the prepared baking dish and drizzle with olive oil to enhance browning and crispiness during baking.
Bake: Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and the exterior is golden brown and crispy.
Rest and Serve: Remove from the oven and allow the chicken to rest for 5 minutes before slicing. This helps the juices redistribute for a moist bite. Serve warm.

Notes

For extra flavor, consider adding a pinch of garlic powder or dried herbs like thyme to the breadcrumb mixture.
You can substitute turkey ham with regular ham or prosciutto for a different taste profile.
Make sure chicken cutlets are evenly pounded to ensure even cooking and easy rolling.
Use a meat thermometer to check doneness; chicken should reach an internal temperature of 75°C (165°F).
Resting the chicken before slicing helps prevent the cheese from oozing out excessively.