Cordon Bleu Recipe

Butterfly and Pound

Pat the chicken breasts dry. Place one breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound to an even thickness about 1/4 inch (6 mm). Repeat with remaining breasts.

Season both sides of each pounded breast with 1 tsp salt and 1/2 tsp black pepper, dividing evenly.

On each pounded breast, place 1 slice Swiss cheese, 2 slices ham (overlapping to cover), and about 1/4 cup mozzarella (divide the 1 cup evenly among four). Leave a 1/2-inch border around edges. Fold one long edge over the filling and tightly roll the breast away from you to enclose the filling. Secure seams with 2 toothpicks each (or tie with kitchen twine).

Set up a three-bowl breading station: Bowl 1 — flour. Bowl 2 — whisk eggs with 2 tbs milk until homogenous. Bowl 3 — combine panko breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Dredge each rolled chicken first in flour (shake off excess), then dip fully in the egg mixture, letting excess drip off, then press into the panko mixture until well coated. For a thicker crust, repeat the egg and panko step once more.

Preheat oven to 375°F (190°C). In a large ovenproof skillet, heat 2 tbs olive oil and 2 tbs butter over medium-high heat until sizzling.

Add the breaded rolls seam-side down and brown without moving for 2–3 minutes until golden, then turn to brown other sides, about 1–2 minutes per side total—to create an even golden crust (you may need to brown in two batches).

Transfer the skillet to the preheated oven (or transfer chicken to a baking sheet if skillet is not ovenproof). Bake for 18–22 minutes, until internal temperature reaches 165°F (74°C) and cheese is melted. If using a meat thermometer, insert into the center of the thickest roll.

If the crust browns too quickly, loosely tent with foil for the last 5–8 minutes.

Remove from oven and rest 5 minutes. Carefully remove toothpicks or twine before serving.

While chicken cooks, whisk together 1/4 cup mayonnaise, 2 tbs Dijon mustard, 2 tbs honey, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust honey or mustard to preference.

Slice each rolled chicken on the bias into 1–2 pieces, or serve whole. Spoon honey mustard on the side or drizzle lightly over the sliced cordon bleu. Serve with lemon wedges if desired.