Chicken cordon bleu

Ingredients for Making Blue Chicken Cordon

  1. 2 chicken breasts
  2. Smoked ham 50 grams
  3. Hard cheese 50 grams
  4. Milk 1 cup
  5. Breadcrumbs 30 grams
  6. Salt 2 pinches
  7. Curry (powder) 1 teaspoon
  8. Vegetable oil 0.25 cups
  9. Wheat flour 0.25 cups
  10. Ground black pepper 2 pinches
  11. 2 eggs
  • Main Ingredients Ham, Chicken, Cheese
  • Serving 4 servings
  • World CuisineFrench Cuisine


Cutting board, Knife, Deep bowl, Teaspoon, Kitchen paper towels, Coarse grater, Plate - 2 pieces, Fork, Deep bowl - 3 pieces, Frying pan, Wooden spatula, Kitchen stove, Serving dish, Kitchen tongs, Food wrap

Preparation of bleu chicken cordon:

Step 1: prepare the chicken breasts.

Rinse the chicken breasts thoroughly under running water and put it on a cutting board. Using kitchen paper towels, wipe the meat dry. Now, with the help of a knife, we clear it of fat, veins and film. We shift the component into a deep bowl and pour milk. In fact, it is not necessary to do this, but this way the chicken will become softer and more tender. Leave the meat for 20 minutes aside.

After the allotted time, we take out the chicken breasts from the bowl and lay them out again on the cutting board. With a knife, we cut the component lengthwise into two halves. Attention: each piece of chicken must be so cut with sharp inventory so that you can put the filling in it and easily wrap everything in a roll. The longer the meat will be in length, the easier it will be to do it.

The processed component is transferred back to the bowl. Important: the container must be washed in advance under running water and wiped dry with kitchen paper towels. Sprinkle the meat with salt, black pepper and curry and mix everything thoroughly with clean hands.

Step 2: prepare the ham.

If necessary, clean the ham from the protective film and put it on a cutting board. Using a knife, we cut smoked meat into small pieces, which can easily be wrapped in chicken roll. I usually grind the component with bars. Then we shift the pieces into a free plate.

Step 3: prepare hard cheese.

Using a coarse grater, we grate hard cheese directly on the cutting board and immediately after that we pour the chips into a clean plate. And so that the component does not weather, we wrap the container with it in a plastic wrap.

Step 4: prepare the eggs.

With a knife, we break the shell of the eggs, and pour the yolks with squirrels into a deep bowl. Beat the component with a fork until a homogeneous yellow mass is formed.

Step 5: prepare the blue cordon from the chicken.

We spread a piece of chicken breast on a cutting board. On the edge we place a ham block and sprinkle it with a small amount of grated cheese. We wrap the filling in the roll and leave it aside for a while. The same procedure is repeated with the remaining meat, ham and cheese chips.

Pour a little vegetable oil into the pan and put on a small fire. While the container with contents is warming up, we prepare chicken rolls. Pour flour into one bowl, and breadcrumbs into another. So, in turn, roll the rolls on all sides in flour, then dip in beaten eggs and at the end - in breadcrumbs.

We spread the bleu cordon into a heated pan and fry on all sides on medium heat until a crispy golden crust forms on the surface. You can use a wooden spatula. Immediately after that, turn off the burner, and transfer meat rolls with kitchen tongs to a special flat serving plate.

Step 6: serve the bleu chicken cordon.

Cordon bleu from chicken is very tasty, fragrant and hearty. It can easily be served at the festive table or for dinner with side dishes such as mashed potatoes, boiled rice, vegetable salad and much more.
Good appetite!

Recipe Tips:

- In addition to ham and hard cheese, chopped fresh parsley can be put inside the chicken roll. It will turn out even tastier and more aromatic;

- chicken pieces can be slightly beaten with a kitchen hammer to make the dish cook faster and turn out a little thinner;

- so that the rolls do not open, their edges can be fixed with toothpicks, and already removed after frying.