Emily Carter
Chicken cordon bleu is a Swiss dish that is easy to make and perfect for a crowd. The chicken breast is pounded thin, layered with ham and Swiss cheese, rolled, coated in breadcrumbs, and baked or fried. This recipe can be made ahead of time and served with a creamy mustard sauce and a side of mashed potatoes or rice with vegetables. When scaling up a recipe, it's important to consider the equipment you have available, as well as the quantity of ingredients required. For 30 people, you will need a large quantity of chicken breasts, ham, cheese, and breadcrumbs, as well as a suitable oven and baking trays.
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What You'll Learn
- Chicken, ham, and cheese: The classic ingredients for chicken cordon bleu
- Breading: Use flour, eggs, and breadcrumbs for a crispy coating
- Sauce: A Dijon cream sauce with Parmesan and Worcestershire is a popular choice
- Rolling: Roll chicken breasts tightly, securing with plastic wrap or toothpicks
- Cooking: Bake for 30 minutes or fry for 3-4 minutes on each side
Chicken, ham, and cheese: The classic ingredients for chicken cordon bleu
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The classic chicken cordon bleu is made with chicken cutlets, cooked ham, Swiss cheese, breadcrumbs, and simple spices. The chicken is pounded thin and layered with ham and cheese, then rolled into a log, chilled, and dredged in flour, egg, and breadcrumbs before being deep-fried.
The dish can also be baked in the oven, eliminating the need for flour and egg dredging. The chicken is stuffed with ham and cheese, coated with breadcrumbs, and baked until cooked through. A simple sauce made of mayonnaise and mustard is often served with chicken cordon bleu, but a more traditional sauce recipe includes Dijon mustard, Worcestershire sauce, and Parmesan cheese.
Chicken cordon bleu is a versatile dish that can be prepared in various ways, such as grilling or making a casserole. It is a fun, retro dinner that brings back nostalgic flavors and is perfect for a weeknight meal or a ""fancy"" dinner. The recipe can be simplified by cutting a slit in the side of whole chicken breasts and stuffing them with ham and cheese.
While Swiss cheese is the most popular choice, other cheeses such as provolone, Cheddar, or mozzarella can be used. Similarly, the ham can be substituted with prosciutto or smoked turkey. Chicken cordon bleu is often served with a fresh green salad or mashed potatoes, but roasted potatoes, rice, or couscous are also delicious options.
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Breading: Use flour, eggs, and breadcrumbs for a crispy coating
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The classic way to make chicken cordon bleu involves using flour, eggs, and breadcrumbs for a crispy coating. Here is a step-by-step guide to achieving the perfect breading for chicken cordon bleu:
Prepare the Chicken
Start by pounding chicken breasts until thin. You can stuff the chicken with cheese and ham by cutting a pocket into the chicken breast and then stuffing it. Secure the filling with toothpicks or wrap the chicken tightly in plastic wrap to secure the filling.
Dredge in Flour
After stuffing the chicken, dredge it in flour. Make sure to coat the chicken evenly on all sides. This step will help the egg mixture adhere better to the chicken in the next step.
Dip in Egg Mixture
Create an egg wash by beating eggs and adding any desired seasonings. Working with one chicken roll at a time, dip it in the egg mixture, turning as needed until evenly coated. Let the excess egg mixture drip back into the bowl.
Coat with Breadcrumbs
After coating the chicken with the egg mixture, it's time to add the breadcrumbs. Place the chicken in a bowl of breadcrumbs and turn it until completely coated. You can use plain breadcrumbs or toast them for a golden, crunchy crumb.
Frying and Baking
Heat a large frying pan with vegetable oil over medium-high heat. Add the chicken cordon bleu, turning every 2 minutes until golden brown all over. For a crispy coating, deep-frying is recommended. However, you can also pan-fry or bake the chicken.
Serving
Chicken cordon bleu is typically served with a sauce, such as a mustard cream sauce, a simple mayonnaise and mustard sauce, or a Dijon sauce. However, some prefer to serve it without sauce to maintain the crispiness of the breading. It can be served with a fresh green salad, mashed potatoes, roasted potatoes, rice, or couscous.
Preparing chicken cordon bleu for 30 people will require a large quantity of ingredients, including chicken breasts, ham, cheese, flour, eggs, breadcrumbs, and oil for frying. Scaling up the recipe and preparing the components in advance will help ensure a successful meal for a large group.
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Sauce: A Dijon cream sauce with Parmesan and Worcestershire is a popular choice
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried. A popular sauce to accompany the dish is a Dijon cream sauce with Parmesan and Worcestershire.
To make the sauce, you will need butter, flour, milk, Parmesan cheese, Dijon mustard, garlic powder, and Worcestershire sauce. You will also need salt and pepper to taste.
Start by melting the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and continue whisking constantly for about 1-2 minutes. Gradually whisk in the milk, working out any lumps as you stir. Add the garlic powder and continue to whisk until the mixture begins to simmer and thicken. This should take about 5 minutes.
Once the sauce has thickened, remove it from the heat and stir in the remaining ingredients. Add the Dijon mustard, Parmesan cheese, and Worcestershire sauce, stirring until the cheese has melted and the ingredients are well combined. Season with salt and pepper to taste.
The sauce should be thick enough to coat the back of a spoon. If it is too thin, you can continue to cook it over low heat until it thickens, stirring occasionally. If it becomes too thick, you can add a small amount of milk or water to thin it out.
Finally, drizzle the sauce over the chicken cordon bleu and serve immediately. The creamy, tangy sauce pairs perfectly with the crispy chicken and melted cheese, elevating the dish and making it a true crowd-pleaser.
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Rolling: Roll chicken breasts tightly, securing with plastic wrap or toothpicks
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The classic recipe involves pounding chicken breasts thin, layering them with ham and cheese, and rolling them into logs. This process of rolling and securing the chicken is crucial to the dish's signature flavour and texture.
When preparing chicken cordon bleu for 30 people, the rolling and securing step becomes even more important to ensure consistent results. Here is a detailed guide to this step:
Rolling and Securing Chicken Cordon Bleu:
Rolling: Start by placing the desired fillings, such as ham and cheese, on top of the pounded chicken breast. Then, roll the chicken breast tightly, jelly roll-style, ensuring the fillings are completely enclosed. It is important to roll the chicken tightly to prevent the fillings from melting out during cooking. Some recipes suggest cutting a pocket into the chicken breast and stuffing the fillings inside before rolling, which can further secure the ingredients.
Once the chicken is rolled, you can secure it with plastic wrap or toothpicks to maintain its shape during the subsequent breading and cooking processes.
Using Plastic Wrap: Cut a small square of plastic wrap and place the rolled chicken bundle in the centre. Wrap the plastic tightly around the chicken, pinching the excess plastic on the sides to create a compact roll. Twist the ends of the plastic wrap to secure the chicken bundle further. This technique helps the chicken hold its shape and can also be used for storing the raw, assembled cordon bleu in the refrigerator for up to 24 hours before breading and cooking.
Using Toothpicks: Toothpicks can be used as an alternative to plastic wrap to secure the rolled chicken. Insert one or two toothpicks through the seam of the chicken roll to hold it together. Toothpicks are typically removed before serving, so they should be remembered when plating the dish.
Whether using plastic wrap or toothpicks, the goal is to ensure the chicken rolls are secure and maintain their shape during the remainder of the cooking process. This step is essential when preparing chicken cordon bleu for a large group, such as 30 people, to ensure consistency in the final dish.
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Cooking: Bake for 30 minutes or fry for 3-4 minutes on each side
Chicken cordon bleu can be baked or fried, and both methods require some preparation.
Preparation
Firstly, you'll need to prepare the chicken. Pound chicken breasts until thin, then cut a pocket into each breast. Next, stuff the pockets with cheese and ham. You can use a variety of cheeses, but Swiss cheese is the most popular option. Secure the filling with toothpicks, or try wrapping the chicken tightly in plastic wrap to keep the filling in place.
Now, it's time to coat the chicken. Dip the stuffed chicken breasts in flour, then egg, and finally, breadcrumbs. You can also smear the chicken with mayonnaise and mustard before coating with breadcrumbs.
Baking
Place the chicken on a wire rack on a baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to 24 hours.
When you're ready to cook, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap and bake the chicken for 30-35 minutes, or until the chicken is no longer pink and the internal temperature reaches 160-165 degrees Fahrenheit.
Frying
If you prefer to fry your chicken cordon bleu, you'll need to heat some vegetable oil in a large frying pan over medium-high heat. Dip the stuffed and coated chicken in egg and panko, turning until completely coated, then add to the hot oil. Fry for a total of 8-10 minutes, turning every 2 minutes, until golden brown all over.
Finishing Touches
Whether you baked or fried your chicken cordon bleu, finish it off by transferring it to the oven for 3-5 minutes to melt the cheese. You can also top with a sauce, such as mayonnaise and mustard, or a more decadent cream sauce made with Dijon mustard, Parmesan cheese, and Worcestershire sauce.
Serve your chicken cordon bleu with a fresh green salad, mashed potatoes, or rice. Enjoy!
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Frequently asked questions
You will need 30 chicken breasts, 30 slices of ham, 30 slices of Swiss cheese, flour, eggs, breadcrumbs, salt, pepper, garlic powder, paprika, butter, and mustard.
Place each chicken breast between two sheets of plastic wrap and pound them with a mallet until they are thin and even. Season the chicken with salt, pepper, garlic powder, and paprika.
Top each chicken breast with a slice of ham and a slice of cheese. Roll up the chicken and secure it with a toothpick. Dip the rolls in flour, egg, and breadcrumbs.
Bake the chicken in a preheated oven at 350°F for 30-40 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
