Poulet Cordon Bleu (Chicken Cordon Bleu) is a traditional Swiss recipe for a dish of chicken breast that's formed into a pocket, filled with ham and cheese, floured, egged, breaded and fried before serving. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Chicken Cordon Bleu (Poulet Cordon Bleu).
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A cordon bleu consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried. Veal cordon bleu is the traditional version, while chicken cordon bleu is the most popular modern variant. The dish is Swiss in origin and counts amongst the national dishes of Switzerland.
Ingredients:
2 thin slices of boiled ham
2 thin slices of melting cheese, such as Emmenthaler, Muenster, Fontina, or Gruyère
60g plain flour
60g breadcrumbs
1 egg, beaten
1 whole boneless, skinless chicken breast, cut in half to separate it into 2 lobes
salt and freshly-ground black pepper, to taste
vegetable oil for frying
Method:
Cover each slice of ham with a slice of cheese, then fold it as an envelope so that the cheese remains inside. Place flour, a beaten egg, and breadcrumbs in individual wide and deep dishes.
Using a knife slice a deep pocket inside each breast half and fill it with the cheese and ham that you’ve prepared earlier. Make sure that the cheese and ham are completely covered up and press down on the chicken breast to seal it. Season with salt and freshly-ground black pepper.
Fill a medium-sized deep and heavy-based frying pan with oil, so that it’s about 4cm deep. Set the pan over medium heat and let the oil reach a temperature of 180°C — the oil should not be smoking.
Coat each chicken breast first in flour, then in the egg, then breadcrumbs (make sure the breadcrumb coating is even), then add to the pan with the oil and fry until golden brown all over, approximately 5 minutes per side.
When done, transfer the chicken to a wire rack placed over paper towels to drain off any excess oil.
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