I guess I can understand why Chicken Cordon Bleu gets such a bad reputation. You can buy it frozen in any supermarket, it’s a common, easy staple on airplanes, and it’s easy to make, with simple ingredients. But when done well, it’s a tasty dish, ordinary or not. I had a request from a friend recently to make this dish, so here we go.
You may be tempted not to make the Parmesan Cream, but it really does make the dish, and can be shared with the asparagus or broccoli you may serve with it.
For the Chicken
2 Chicken Breast, halved and pounded thin (So 4 total pieces of meat)
our favorite good quality ham deli meat
3/4 cup all purpose flour
1 tsp seasoned salt
1/2 tsp black pepper
2 tablespoons milk
1 cup Panko bread crumbs
2 tablespoons Vegetable oil
2 tablespoons butter
For the Parmesan Cream Sauce
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
1 tsp Garlic Powder
1 chicken flavored Bouillon cube, crushed
1 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan
Preheat oven to 350 degrees.
Slice both chicken breast in half lengthwise, making 4 thinner cutlets.
Put each cutlet inside a freezer bag and flatten with a meat pounder or rolling pin until they are approximately 1/4” thick.
They’re going to come out oddly shaped, no matter how hard you try to keep them uniform. Don’t worry about it. That’s what extra toothpicks are for.
Top each cutlet with a slice of ham and a slice of cheese – then roll up tightly, tuck in the ends and secure with toothpicks.
In a shallow bowl, mix the flour, salt and pepper together and set aside.
Whisk the egg and milk together in another small bowl and set aside as well.
Place the bread crumbs in a third bowl. Dip the rolled cutlets in the flour first, then the egg wash and then roll in the bread crumbs and set on a plate.
Heat the oil and butter in a small skillet over medium heat and brown the chicken on all sides before transferring to a greased baking dish.
Bake in the oven at 350 degrees for about 20 – 25 minutes, or until no longer pink.
While the chicken is baking, make the cream sauce: Melt the butter in a medium saucepan over medium heat.
Whisk in the flour, and continue to whisk constantly for about 1 – 2 minutes.
Slowly pour in the milk, then stir in the garlic powder and chicken bouillon, whisking constantly over medium heat until it begins to simmer and thicken – about 5 minutes.
Remove from heat and stir in the mustard, Worcestershire sauce, and Parmesan until well combined and the cheese has melted. When the chicken is cooked, remove from oven and serve drizzled with the sauce (and any rice or green vegetable you like).
Chardonnays that are more on the lighter, citrusy side would go well with this dish, but I found a quirky little wine that I actually enjoyed with the chicken. Notorious Wines Infamous Gold Cabernet Blanc. It’s inexpensive, light and just acidic enough to pair well with this.