Chicken Cordon Bleu Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or place between plastic and pound to 1/3-inch thickness). Trim any fat so pieces are roughly even and about 4–5 inches across.

Season and assemble

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper total (divide evenly). Place one slice of ham on each cutlet leaving a 1/2-inch border; top the ham with one slice of swiss cheese. Fold or roll the cutlet over the ham and cheese so it forms a compact patty. If needed, secure with a toothpick.

Set up breading station

Put the 3 tbs flour on a shallow plate. In a bowl, whisk the egg with 2 tbs milk until combined. On another plate, combine 1 cup breadcrumbs with 2 tsp grated parmesan, 1/2 tsp garlic powder, 1/2 tsp paprika, and a pinch of salt and pepper.

Bread the patties

Dredge each assembled patty first in flour, shaking off excess, then dip in the egg wash ensuring full coverage, and finally press into the breadcrumb mixture to coat completely. Set breaded patties on a tray and let rest 5–10 minutes to help coating adhere.

Cook the patties

Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom (~1/4–1/2 cup). When oil shimmers (about 350°F if using a thermometer), add patties (work in batches if necessary). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. If patties brown too quickly, lower heat to medium-low and cover pan for 1–2 minutes to ensure cheese melts without burning crust. Transfer cooked patties to a paper towel–lined plate and let rest 2 minutes; squeeze 1 tsp lemon juice over all patties if using.

Prepare vegetables: Slice the tomato into 1/4-inch slices. Wash and dry lettuce leaves; trim to fit buns if needed.

Toast buns: Spread butter on cut sides of the sesame buns if desired. Toast in a clean skillet over medium heat or under a broiler until lightly golden, about 1–2 minutes.

Assemble burgers: Spread about 1 to 1.5 tbs mayonnaise on the bottom half of each bun. Place a lettuce leaf, then a tomato slice. Set the hot chicken cordon bleu patty on top so cheese is melty. Add an extra dab of mayonnaise to the top bun if desired, close the sandwich, and serve immediately.

Season to taste with additional salt and freshly ground black pepper if desired. Serve warm with your choice of sides (fries, salad, or steamed vegetables).