Lucas Delgado
Chicken Cordon Bleu is a dish made with breaded chicken, cheese, and meat. It is served with a creamy mustard sauce, which is made by cooking butter with garlic, flour, and milk, and then seasoning with mustard, cheese, and herbs. The sauce is then drizzled over the chicken. The mustard used in the sauce is typically Dijon mustard, which adds a tangy flavor to the dish. This sauce is considered to be the traditional way to serve Chicken Cordon Bleu, and it is often said to be what makes the dish so special.
| Characteristics | Values |
|---|---|
| Type of dish | Chicken Cordon Bleu |
| Type of sauce | Creamy Dijon Mustard Sauce |
| Ingredients | Chicken, ham, Swiss cheese, eggs, milk, breadcrumbs, butter, flour, garlic powder, Parmesan cheese, salt, pepper, nutmeg, thyme |
| Cooking method | Baked |
| Cooking time | 25-30 minutes |
| Serving suggestion | Drizzle sauce over chicken |
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What You'll Learn
Dijon mustard's role in the sauce's flavour
Chicken Cordon Bleu is a classic French dish that combines breaded chicken, ham, and cheese. The dish is often served with a creamy Dijon mustard sauce, which adds a tangy and smooth flavour to the dish.
The Dijon mustard in the sauce plays a crucial role in enhancing the overall flavour profile of the Chicken Cordon Bleu. It adds a sharp, tangy, and slightly spicy kick to the sauce, which otherwise might taste bland. The mustard also helps to balance out the richness of the cream and cheese in the sauce, creating a more complex and interesting flavour.
The Dijon mustard also contributes to the texture of the sauce. It contains vinegar, which helps to create a smooth and creamy consistency when combined with the other ingredients. This creamy texture coats the chicken and further enhances the mouthfeel of the dish.
Additionally, the Dijon mustard adds a vibrant, golden colour to the sauce. This not only makes the dish visually appealing but also indicates the presence of a tangy flavour. The mustard's colour blends with the cream or milk in the sauce, resulting in a rich, golden hue that is inviting and appetizing.
The use of Dijon mustard in the sauce also allows for versatility in serving the Chicken Cordon Bleu. The sauce can be drizzled over the chicken, enhancing the presentation and keeping the dish moist. Alternatively, it can be served on the side as a dip, allowing guests to customise their preferred amount of sauce.
In conclusion, the Dijon mustard in the Chicken Cordon Bleu sauce plays a pivotal role in elevating the dish's flavour, texture, and appearance. Its tangy taste, smooth consistency, and vibrant colour make it an essential component of this classic French dish.
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How to make the sauce
Chicken Cordon Bleu is a French dish that traditionally uses a creamy mustard sauce. The Dijon mustard in the sauce adds a tangy flavour to the dish, balancing the saltiness of the chicken and ham. The sauce is usually made with a combination of butter, flour, and milk, with Dijon mustard adding a unique flavour.
To make the sauce, start by melting butter in a medium saucepan over medium heat. You can add some minced garlic at this stage for extra flavour. Next, add flour and cook, stirring constantly, for about 4-5 minutes or until the mixture forms a roux. Whisking continuously, gradually add milk to the roux until you achieve a smooth and creamy consistency. You can use whole milk or 2% milk, depending on your preference for creaminess.
Now, it's time to add the cheese. Freshly grated or shredded Parmesan cheese is recommended as it melts more easily and adds a natural saltiness to the sauce. Give it a good stir until the cheese is evenly melted.
Finally, it's the moment to add the star ingredient: Dijon mustard. Stir in about 1 to 1.5 teaspoons of Dijon mustard, depending on how strong you want the flavour to be. You can also add a pinch of thyme for extra aroma and a dash of black pepper to taste.
Your Dijon mustard sauce is now ready to be drizzled over your Chicken Cordon Bleu. Don't forget to cut the chicken into 1-inch sections before serving for the perfect presentation. Enjoy your delicious creation, and don't be afraid to experiment with different mustard types or additional ingredients like honey for a unique twist on this classic sauce!
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How to prepare the chicken
Chicken Cordon Bleu is a French dish that is typically made with chicken, ham, and Swiss cheese. The chicken is usually breaded and baked or fried, and the sauce is a key component of the dish, with Dijon mustard being a common ingredient that adds a tangy flavour to the creamy sauce.
To prepare the chicken for Chicken Cordon Bleu, start by butterflying each chicken breast by cutting it down the centre lengthwise, leaving about an inch of connective tissue at one end. Open the chicken breast like a book and season with salt and pepper, or just salt. Allow the chicken to rest for about 30 minutes so that it can absorb the seasoning.
Next, cover each chicken breast with plastic wrap and pound it with a meat mallet until it is about half its original thickness. This step helps to tenderise the meat and create a larger surface area for the filling. You can also slice the chicken breasts laterally into two thinner pieces instead of pounding, which may help prevent the cheese from melting out during cooking.
Once the chicken is prepared, it's time to add the filling. Place a slice of ham and a slice of cheese on each piece of chicken. Fold or roll the chicken around the filling, starting from one of the longer sides and working towards the opposite side. Secure the chicken bundles with toothpicks to hold them together.
At this point, you can choose to bread the chicken using one of two methods: the Super Easy method or the Quick Dredge method. For the Super Easy method, smear mayonnaise and mustard on the chicken and then sprinkle breadcrumbs over the top. The mayonnaise and mustard mixture acts as a glue for the breadcrumbs and adds flavour. For the Quick Dredge method, dunk the chicken in an egg and flour mixture, then coat it with breadcrumbs.
After breading the chicken, it is ready to be baked. Bake the chicken in a preheated oven at 200C/390F for 25 to 30 minutes, or until golden brown and cooked through. Alternatively, some recipes call for baking at a higher temperature of 400 degrees Fahrenheit.
Once the chicken is cooked, remove the toothpicks and serve it with the Dijon cream sauce.
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Breading methods
Chicken Cordon Bleu is a dish that involves breading chicken and baking it to perfection. The breading method you choose will impact the final texture and appearance of your dish. Here are some common breading methods for Chicken Cordon Bleu:
Super Easy Method:
This method involves smearing a mixture of mayonnaise and mustard on the chicken before sprinkling breadcrumbs over it. The mayonnaise-mustard mixture acts as a glue to hold the breadcrumbs in place and also adds flavour and moisture to the dish. It is important to note that this method may result in a less uniform coating of breadcrumbs when compared to other methods.
Quick Dredge Method:
The quick dredge method creates a more uniform and aesthetically pleasing breading. It involves dunking the chicken in a mixture of egg and flour, followed by coating it with breadcrumbs. This technique ensures that every part of the chicken is evenly coated, resulting in a consistent texture and colour after baking.
Pre-Toasted Crumb Method:
This method involves toasting the breadcrumbs before coating the chicken. To do this, spread the breadcrumbs on a baking tray, spray them with oil, and bake until light golden. This pre-toasting step adds an extra layer of flavour and texture to the dish, as the toasted breadcrumbs provide a crunchier exterior.
Breading with Cheese:
Some recipes call for grated parmesan cheese to be mixed with the breadcrumbs. This combination yields a deliciously crispy crust and adds a salty, savoury dimension to the dish. When using this method, it is important to use freshly grated parmesan cheese, as it melts more evenly and creates a better texture.
Breading without Roll-ups:
If you prefer not to roll up your chicken, you can simply use a bread crumb topping on chicken thighs. This method still allows you to enjoy the flavours of Chicken Cordon Bleu, but with a different presentation and texture.
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Baking vs. frying
Chicken Cordon Bleu is a classic French dish that can be baked or fried. The choice between the two methods depends on your preference for convenience, texture, and taste.
Baking Chicken Cordon Bleu is a more convenient option as it requires less preparation and can be healthier. By baking the dish, you can achieve a crunchy, golden brown finish without having to use a large amount of oil, as is necessary for deep frying. To ensure the breadcrumbs become crispy, you can lightly coat them with olive oil or add oil to the egg wash. Baking also allows you to prepare the dish in advance and reheat it later, making it a good option for those who want to save time or make the dish ahead of a dinner party.
On the other hand, frying Chicken Cordon Bleu gives it a different texture and taste. Frying the dish first, before finishing it in the oven, can result in an even crispier texture and a golden crust. This method is ideal if you want to go all out and achieve a truly indulgent dish.
Both methods result in a delicious dish, but with slightly different characteristics. Baking is a more convenient and potentially healthier option that still delivers a crunchy, golden dish. Frying, especially when combined with baking, can result in an even crispier texture and a deeper golden colour. Ultimately, the choice between baking and frying depends on your personal preferences and the specific requirements of your meal.
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Frequently asked questions
Chicken cordon bleu is a dish made of chicken, ham, and cheese. The chicken is crumbed and baked, and the dish is served with a creamy dijon mustard sauce.
Dijon mustard is an essential ingredient in the sauce for chicken cordon bleu. It adds a tangy, smooth flavour to the sauce and balances out the saltiness of the cheese.
Yes, you can make the sauce without dijon mustard, but you will need to add extra cheese and vinegar or hot sauce to ensure the sauce is not too bland.
