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Chicken Cordon Bleu

Chicken Cordon Bleu


It only looks complicated, it’s quite simple to make. The trick is to have a very sharp straight edge blade to make the cut. The rest just flows. Also, the double coating of breadcrumbs will help making sure the cheese doesn’t melt out of the chicken while you cook it.



  • 2 Boneless chicken breasts
  • 2 Slices of Gruyère (30 g / 1 oz) each
  • 100 g (3 oz) Ham slices
  • 200 ml (3/4 cup) Flour
  • 1 Egg
  • 100 ml (3 oz) Milk
  • 200 ml (3/4 cup) Bread crumbs
  • 60 g (2 oz) Butter
  • 30 ml (1 oz) Vegetable oil
  • 1 Lemon

Set up

  1. Use a very sharp, narrow bladed knife to make an incision in the chicken breast. Insert the entire length of the blade in the breast, but be careful not to cut through the side of the meat. You are creating a “pocket” in which the cheese and ham will be inserted. See the photos to give a better idea of what you need to do!
  2. Insert 1 slice of Gruyère and half the ham in each chicken “pocket”.
  3. Beat the egg with the milk.
  4. Gently toss the chicken in the flour. Make sure there is only a fine coating of flour left.
  5. Dip the chicken in the egg and milk.
  6. Gently toss the chicken in the breadcrumbs.
  7. Dip the chicken in the egg and milk again.
  8. Toss the chicken in the breadcrumbs again.


  1. Heat up the oil and butter in a pan.
  2. When the butter is foaming, add the chicken.
  3. Cook the chicken on medium heat for a few minutes.
  4. Turn the chicken over (not before the breadcrumbs are golden-brown).
  5. Finish cooking the chicken.


  1. Slice the chicken in half, serve with a half lemon.

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