Chicken cordon bleu with cheese and ham

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make chicken cordon bleu with cheese and ham in a frying pan? Prepare all the necessary ingredients. Before cooking, thinly slice the ham and cheese.

2. STEP 2

   

   Take boneless, skinless chicken breast. Cut it lengthwise with a sharp knife to make two parts. Place one piece between two layers of film and beat with a culinary hammer. Beat all the prepared pieces of chicken meat in the same way.

3. STEP 3

   

   Place ham and cheese on each cut piece.

4. STEP 4

   

   Roll everything into a tight roll using the film on which the beaten meat lies.

5. STEP 5

   

   Do the same with all the remaining broken pieces.

6. STEP 6

   

   Then prepare three bowls. Pour flour into one of them, breadcrumbs into the second, and beat eggs into the third. Add salt and spices to the eggs and whisk them a little. Roll each chicken roll in flour and then dip in the egg.

7. STEP 7

   

   The last step is to roll the rolls in breadcrumbs. To get a thicker crust, repeat all layers of breading again. Heat a little vegetable oil in a frying pan. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

8. STEP 8

   

   Fry the rolls over low heat. Turn them on different sides so that they cook evenly on all sides. Frying will take an average of 10-15 minutes. Serve the dish hot, complemented with fresh vegetables. Bon appetit!

Comments on the recipe

Eleanor

08.08.2023

4.6

Cordon bleu can be made from veal and ham with cheese. Restaurant dish!

Hope

08.08.2023

4.9

I have long wanted to make chicken cordon bleu with cheese and ham. I didn’t try it because I thought that the cheese would leak out when frying, everything would burn and it wouldn’t be tasty. I did everything according to the recipe, beat the chicken fillet, put the filling and rolled it into a roll. And the most important thing began: first I rolled it in flour, then in egg and breading. I have my own breadcrumbs, made from dry Borodino bread. The finished dish may be a little dark, but the taste and aroma are unique. Thanks to the so-called double breading, all the filling remains inside the roll! I fried it for about 15 minutes on all sides, then put it in the microwave for another 10 minutes. Just with the door closed, the cordon bleu arrived there and was ready to be served.