Classic chicken breast cordon bleu with stretchy Emmental and tender ham: a crisp panko crust on the outside, succulent meat inside. The secret is even pounding, double breading and a brief sear before finishing in the oven.
Ingredients
- Chicken breasts — 2 pieces (6.3–7.8 oz | 180–220 g each)
- Emmental cheese — 3.5 oz | 100 g (slices)
- Ham — 2.8 oz | 80 g (thin slices)
- All-purpose flour — 0.5 cup | 60 g
- Eggs — 2
- Panko breadcrumbs — 4.2 oz | 120 g
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Vegetable oil for frying — 3 tbsp
Step-by-step recipe
- Preheat the oven to 356°F | 180°C (top and bottom heat). Prepare a baking sheet with a rack or line it with parchment paper.
- Cut a pocket into each breast from the side without cutting all the way through, then open it like a book. Cover with plastic wrap and gently pound to an even thickness of about 0.4 in | 1 cm.
- Layer in the Emmental slices and ham. Fold the breast over and press the edges together firmly. Secure with toothpicks if needed.
- Set out three bowls: flour in the first, eggs beaten with salt and pepper in the second, and panko in the third.
- Bread the chicken: coat the breasts in flour and shake off the excess. Dip in egg, then coat in panko. Repeat once more: egg → panko for a thick, crisp crust.
- Heat the vegetable oil in a skillet over medium heat. Fry the cordon bleu for 2–3 minutes per side until golden, browning the ends if needed.
- Transfer to the baking sheet and finish in the oven for 15–20 minutes until fully cooked. Internal temperature in the center should reach 154–158°F | 68–70°C, with clear juices.
- Rest for 3–5 minutes, remove the toothpicks, slice, and serve hot.
Serving and storage
Serve with mashed potatoes, a light salad and a lemon wedge. Store leftovers in the refrigerator for up to 2 days and reheat in a 338°F | 170°C oven to keep the crust crisp.
Nutritional value per serving
| Calories | 620 kcal |
| Protein | 55 g |
| Fat | 28 g |
| Carbohydrates | 40 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 1.8 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- To keep the cheese from leaking out, aim for an even thickness, press the edges tightly and use toothpicks if you like. A brief 10–15 minute chill in the refrigerator before frying also helps.
- You can swap the cheese for Gouda, Gruyère or Maasdam; choose cheeses that melt smoothly and have a full flavor.
- Replace the ham with turkey, cooked ham or a delicate smoked cured ham.
- Fry over medium heat: too high, and the coating browns too quickly while the chicken stays undercooked.
- Serve with Dijon mustard, a light cream sauce or a yogurt-herb sauce.
FAQ
Can it be made without an oven?
Yes. After frying, cook over very low heat under a lid for another 8–10 minutes, turning occasionally. Check doneness: the juices should run clear and the internal temperature should be about 158°F | 70°C.
What can I use instead of Emmental?
Gouda, Gruyère, Maasdam or another moderately melting cheese with a bold flavor will work well. Avoid cheeses that melt too runny, so the filling does not escape.
How do I prevent the cheese from leaking out?
Pound the chicken to an even thickness, but not too thin. Press the edges together tightly, secure with toothpicks, bread twice and lightly brown the ends. You can also chill it for 10–15 minutes before frying.