Better Than a French Bistro: A Step-by-Step Guide to the Perfect Golden Chicken Cordon Bleu

Many of us are used to thinking that haute-cuisine dishes are usually the most difficult ones to cook at home, especially if those dishes can boast of a pretty complicated name. This might also concern chicken cordon bleu, the famous French meal usually served in the best restaurants out there.

However, behind the difficult name there is nothing more than a simple schnitzel filled with ham and cheese and then baked until golden brown. To make sure it’s way easier to make than you thought, you better save this recipe — or just try it tonight.

Ingredients: 3 chicken breasts, 100 g of ham, 100 g of semi-hard cheese, 2 chicken eggs, 4 tbsp of breadcrumbs, 2 tbsp of wheat flour, 150 g of vegetable oil, salt and mixed peppers to taste.

Cut the fillet lengthwise, but don’t cut all the way through. Here, try to make sure both halves are about the same thickness; this way, the chicken breast with cheese and ham will cook evenly. Cover the opened breast with plastic wrap and gently pound it flat. Try to make the edges slightly thinner so they’ll stick together better.

Season with salt and pepper. Place the ham and cheese on one half of the breast. Cover with the other half, forming a sort of pocket. Press the edges together. Do the same with the remaining breasts. You can lightly season the top with salt and pepper to make the meat more flavorful.

First, coat each breast in flour, then dip it in beaten egg, and finally in breadcrumbs. It’s important to press the breading firmly so that a nice crust forms.

Heat the oil in a skillet. The oil should cover the breasts at least halfway. It’s best to use a small skillet.

Preheat the oven to 200°C; you’ll need it a little later.

Fry the cordon bleu until golden brown on both sides.

Place the breasts on a baking sheet and put them in the oven preheated to 200°C for 13–15 minutes. Serve hot, with a side dish or vegetables.