Chicken Gordon Kuku Recipe
6 oz. panko breaded chicken breast, topped with Swiss cheese, shaved, roasted ham and covered in a decadent cream and Swiss cheese sauce.
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Ingredients
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Breaded Chicken
Toppings & Assembly
Creamy Swiss Sauce
Method
Breaded Chicken
Prepare chicken
If breasts are thicker than 3/4 inch, butterfly or pound gently between plastic wrap to about 1/2 inch thick so each piece is approximately 6 oz. Pat dry with paper towels. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.
Set up breading station
Place flour in a shallow bowl. In a second bowl whisk eggs with milk. In a third bowl place panko breadcrumbs. Season the flour lightly with a pinch of salt and pepper.
Bread the chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press into the panko to coat thoroughly, pressing crumbs onto the surface.
Pan-fry until golden
Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add breaded breasts, working in batches if needed, and cook 3-4 minutes per side until golden brown and internal temperature reaches 160°F. Adjust heat as needed to prevent burning. Transfer to a wire rack set over a baking sheet to drain and keep warm. Wipe skillet if needed.
Toppings & Assembly
Preheat oven
Preheat oven to 375°F (190°C) to finish and melt cheese.
Top chicken
Place breaded chicken breasts on a baking sheet or in an ovenproof dish. Top each breast with 2 slices of Swiss cheese and 2 slices of shaved roasted ham (fold ham if needed to fit). Dot or brush each breast with melted butter (use the 2 tbs reserved) to help browning.
Bake briefly
Bake in the preheated oven for 6-8 minutes, until cheese is melted and ham is warmed through. Remove from oven and keep warm while you finish the sauce.
Creamy Swiss Sauce
Sauté aromatics
In the same large skillet used for frying (wipe out excess oil, leave a bit of fond), melt 2 tbs butter over medium heat. Add minced shallot and sauté 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
Make roux
Sprinkle 2 tbs flour over the aromatics and cook 1-2 minutes, stirring, to remove the raw flour taste.
Add liquids
Gradually whisk in 1 cup chicken stock, scraping browned bits from the pan. Whisk in 3 tbs heavy cream and 1 cup half-and-half (or additional cream) until smooth. Bring to a gentle simmer and cook 3-5 minutes until the sauce begins to thicken.
Finish sauce with cheese
Lower heat to low and stir in 1 cup grated Swiss cheese in small handfuls, stirring until melted and smooth. Whisk in 1 tsp Dijon mustard, 1 tsp black pepper and 1 tsp salt (adjust to taste). If sauce is too thick, thin with up to 2 tbs chicken stock or cream.
Plate and serve
Spoon a generous ladle of the warm Swiss cream sauce onto plates. Place a baked breaded chicken breast topped with ham and melted Swiss on top of the sauce. Spoon additional sauce over the chicken and garnish with chopped fresh parsley if using. Serve immediately.