Chicken Cordon Bleu

An American classic that were the delicacy of our school lunchrooms in the 90's. 

Chicken Cordon Bleu homemade recipe (chicken, ham, and swiss cheese fried)

Anybody remember chicken cordon bleu regularly being on the school lunchroom menu? Or for specially, large catered events? I grew up in the 90's and loved this entree and didn't really ever think it was weird and was just happy to have it.

Now as I reflect, I just wonder why in the world chicken cordon bleu was even a thing, and especially a popular meal! We had it at football banquets, special days in the school cafeteria, catered events, and I never thought twice about it.

Chicken Cordon Bleu homemade recipe (chicken, ham, and swiss cheese fried)
 Now, I think the Chicken Cordon Bleu craze (if you can call it that) is over, but this unique combination of meats, cheese, and creamy dijon sauce still does it for me.

It is a little intimidating to make, but I enjoyed the challenge and we enjoyed how it turned out! Hope you all enjoy!

Yield: 4
Chicken Cordon Bleu

Chicken Cordon Bleu

prep time: 40 Mcook time: 40 Mtotal time: 80 M


  • 4 large chicken breasts
  • 16 slices of ham
  • 8 slices of swiss cheese
  • garlic powder
  • onion powder
  • 4 eggs
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 1 Tbsp Italian seasoning
  • Deep fry pan
  • Enough frying oil to at least have 2" deep oil in pan
Creamy Dijon Sauce
  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1 1/4 cup milk
  • 2 Tbsp dijon mustard
  • 3 Tbsp parmesan cheese


How to cook Chicken Cordon Bleu

  1. Pound chicken flat and thin with a meat cleaver (or just slice middle of chicken breast and insert following ingredients)
  2. Place 2 slices of swiss cheese and 4 ham slices on flattened chicken
  3. Roll chicken breast around ham and swiss and place toothpick through 
  4. Remove tooth picks and wrap in siran wrap as pictured and spin until both sides are tight around the chicken roll and refrigerate for at least 30 minutes
  5. Heat frying oil (at least 2" deep) in frying pan over medium-high heat until oil reaches a steady 350ºF
  1. Place flour in one bowl and beat eggs in a different bowl
  2. Spread panko crumbs across a plate
  3. Unroll chicken roll from siran wrap and dip into flour, then egg, and then roll into panko
  1. Place coated chicken roll into heated oil and fry each side for 5 minutes
  2. Check if chicken is cooked through, if not, bake at 400ºF for 5 minutes at a time until done
Creamy Dijon Sauce
  1. Heat a sauce pan over medium heat
  2. Melt butter in sauce pan
  3. Add flour, mix, and then let simmer for one imnute
  4. Add milk and mix well
  5. Add dijon and parmesan, mix well and let simmer for several minutes
  6. Remove from heat and serve on top of finished chicken rolls
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