Chicken Schnitzel Cordon Bleu Recipe
Pan-fried schnitzel filled with Jarlsberg cheese and Black Forest ham.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Schnitzel
Filling
Garnish
Method
Preparation of Chicken
- 1
Flatten the Chicken
Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thickness.
- 2
Season the Chicken
Sprinkle both sides of the flattened chicken breasts with salt and black pepper for seasoning.
Assembling the Schnitzel
- 3
Add the Filling
Place one slice of Black Forest ham and one slice of Jarlsberg cheese on one half of each chicken breast.
- 4
Fold the Chicken
Fold the other half of the chicken breast over the filling to create a pocket. Use toothpicks to secure the edges if necessary.
Breading the Chicken
- 5
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 6
Bread the Chicken
Dredge each filled chicken breast in flour, shaking off excess. Dip into the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.
Cooking the Schnitzel
- 7
Heat the Oil
In a large skillet, heat olive oil over medium heat until hot but not smoking.
- 8
Cook the Schnitzel
Carefully place the breaded chicken schnitzels in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.