Chicken Cordon Bleu
Ingredients
- 4 boneless, skinless chicken breasts (6-7 oz each), pounded to ¼-inch thickness
- 8 slices Swiss cheese (Emmental preferred), cut into rectangles
- 8 slices premium deli ham, thinly sliced
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp whole milk
- 1.5 cups panko breadcrumbs
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- 4 tbsp unsalted butter
- 3 tbsp neutral oil (vegetable or canola)
- ½ cup dry white wine
- 1 cup chicken stock
Instructions
- Pat chicken breasts dry with paper towels. Place each between plastic wrap and pound to ¼-inch uniform thickness using meat mallet. Lay flat on a cutting board.
- Layer 1 slice of ham and 1 slice of Swiss cheese on the bottom half of each breast, leaving a ½-inch border. Fold the top half over the filling and press edges firmly to seal. The packet should be compact.
- Set up three shallow bowls: one with flour mixed with ¼ tsp salt and ¼ tsp pepper; one with eggs whisked with milk; one with panko mixed with remaining salt, pepper, and garlic powder. Working with one package at a time, coat thoroughly in flour, shaking off excess, then dip in egg wash, then coat evenly in panko, pressing gently so crumbs adhere.
- Heat 2 tbsp butter and 1.5 tbsp oil in a large skillet over medium-high heat until foaming subsides (about 2 minutes). When oil ripples across the pan, carefully place two prepared chicken packages seam-side down in the pan. Cook without moving for 4-5 minutes until golden brown, then flip and cook another 4-5 minutes until second side is golden. Transfer to a plate. Repeat with remaining butter, oil, and two chicken packages.
- Return all four chicken packages to the skillet, seam-side up. Pour in white wine and chicken stock around (not over) the packages. Bring to a gentle simmer, then reduce heat to medium-low. Cover loosely with foil and braise for 12-15 minutes until chicken registers 165°F at the thickest part.
- Transfer chicken to a warm serving platter and tent with foil. Increase heat to medium-high and reduce pan sauce by half (about 5-6 minutes) until it coats the back of a spoon lightly. Taste and adjust seasoning.
- Spoon reduced sauce over each chicken package. Serve immediately with the pan sauce on the side.
Inspired by Lionel Haeberle’s winning chicken cordon bleu. This is a plausible recreation, not the chef’s original recipe.