How to Make the Best CHICKEN CORDON BLEU in Your City
Your City: There's nothing like cutting into a golden, crackling roll of chicken and watching a seam of molten Gruyère and salty ham spill out onto the plate.
What Most People Don’t Know About Making Chicken Cordon Bleu
- Salt the Chicken Before Rolling: Salting the pounded chicken 30 minutes before rolling creates a tacky surface that helps the chicken stick to itself, making it easier to seal the roll without relying on toothpicks.
- Wrap the Cheese Completely in Ham: Fully enclosing the cheese in ham helps prevent cheese from escaping while baking. Chilling the assembled rolls until firm gives the chicken and crust a better chance to set before the cheese melts.
- Toast the Panko First: Toasting the panko in butter before breading gives the chicken a deep golden, crispy crust without having to overcook the chicken just to get the breadcrumbs browned.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 tsp Bald Buck Seasoning, plus 1 tsp more for the breading
- 1 tsp freshly ground black pepper
- 8 thin slices Black Forest ham (about 4 oz)
- 4 oz Gruyère or aged Swiss, cut into 4 batons roughly 3 inches long and ½ inch thick
For the crust:
- 2 cups panko breadcrumbs
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
For the Dijon cream sauce:
- 1 tbsp unsalted butter
- 1 small shallot, minced
- ½ cup dry white wine
- ¾ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp whole grain mustard
- ¼ tsp Bald Buck Seasoning
- 1 tsp fresh lemon juice
Instructions
- Butterfly and Pound: Lay each breast flat and slice horizontally through the thick side, stopping ½ inch short of the far edge so it opens like a book. Place between two sheets of plastic wrap and pound with the flat side of a mallet to an even ¼ inch, roughly an 8 x 6-inch rectangle. Work from the center outward with a sideways pushing motion rather than straight down to spread the meat without tearing holes.
- Dry Brine: Season both sides of each cutlet with a total of 2 tsp Bald Buck Seasoning and the black pepper, dividing it evenly. Let the cutlets sit uncovered for 30 minutes at room temperature, or up to 4 hours in the refrigerator. The surface should look wet and feel tacky when ready.
- Build the Cheese Logs: Lay 2 slices of ham on the counter, overlapping by about an inch to make one wide sheet. Set a cheese baton along the short end and roll the ham completely around it, tucking the ends so no cheese is visible. Repeat to make 4 logs.
- Roll and Set: Place a ham log along the short end of a cutlet. Fold the two long sides of the chicken in over the ends of the log, then roll it up tight from the bottom. Set the roll on a sheet of plastic wrap, roll it up, and twist both ends like a candy wrapper until the bundle is snug and cylindrical. Repeat with the rest, then freeze for 45 minutes until firm but not frozen through.
- Toast the Panko: Melt the 3 tbsp butter with the olive oil in a 12-inch skillet over medium heat. Add the panko and ½ tsp of the remaining Bald Buck Seasoning and stir constantly for 6–8 minutes, until the crumbs are deep golden brown and smell nutty. Spread on a plate to cool completely.
- Set Up the Breading Station: In the first shallow dish, whisk the flour with the last ½ tsp Bald Buck Seasoning. In the second, whisk the eggs with the Dijon until completely smooth. Put the cooled toasted panko in the third. Heat the oven to 400°F and set a wire rack inside a rimmed baking sheet.
- Bread the Rolls: Unwrap each roll and dredge in flour, tapping off every loose speck. Turn it through the egg wash and let the excess drip for a few seconds, then press it firmly into the panko, packing crumbs onto the seam and both ends. Set the breaded rolls on the wire rack and let them sit for 10 minutes.
- Bake: Bake on the wire rack for 25–32 minutes, until an instant-read thermometer inserted into the meat, angled in from the end and avoiding the cheese core, reads 150–155°F. The crust is already brown going in, so temperature is your doneness cue.
- Make the Sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat and cook the shallot for 2 minutes until softened. Add the wine and simmer until reduced to about 2 tablespoons, 3–4 minutes. Stir in the cream and simmer 4–5 minutes until it coats a spoon. Remove from the heat and whisk in both mustards, the Bald Buck Seasoning, and lemon juice.
- Rest and Slice: Let the rolls rest on the rack for 8 minutes. They'll carry over to about 160°F while the cheese thickens back up. Slice each roll on a sharp bias into 3 or 4 pieces, fan them out, and spoon the sauce around the chicken so the crust stays crisp.
Make-Ahead Option
Assemble the rolls through step 4 and keep them wrapped in the refrigerator for up to 24 hours or in the freezer for up to 1 month. Bread refrigerated rolls straight from the fridge and bake as directed. Frozen rolls should thaw overnight in the refrigerator before breading. Baking from frozen can leave you with a scorched crust and a cold center.
Enjoy Your Chicken Cordon Bleu!
Cut in at the table so everyone gets to see the cheese go.
For a little extra flavor, swap the Gruyère for smoked provolone and the Black Forest ham for prosciutto cotto.
