Crispy & Cheesy Chicken Cordon Bleu with Dijon Sauce
Stuffed with smoky ham and Swiss, rolled tight and coated in crisp golden panko, this chicken cordon bleu delivers both crunch and creamy richness. The velvety Dijon-Parmesan sauce takes it over the top. Whether for a date night or Sunday dinner, it’s a showstopper everyone loves.
Ingredients
Main Components
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham thinly sliced
Breading
- Peanut oil or vegetable oil for frying
- 125 g all-purpose flour
- 4 eggs beaten
- 100 g panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Pound each breast thin, layer with cheese and ham, then roll up tightly.
- Wrap in plastic and chill for 30 minutes.
- Heat oil to 170°C.
- Dredge chilled rolls in flour, egg, and panko.
- Fry until golden, then bake if needed to cook through.
- For sauce: sauté garlic in butter, whisk in flour, then milk.
- See full steps with tips & photos → https://mischacrossing.com/crispy-chicken-cordon-bleu/
Notes
- Pound chicken evenly to ensure easy rolling and even cooking.
- You can secure rolls with toothpicks before breading if needed.
- Chill time helps them hold shape and fry evenly.