Crispy Chicken Cordon Bleu

Ingredients

• 2 Chicken breast (boneless, skinless)
• 4 slice Ham (thinly sliced deli ham)
• 4 slice Swiss cheese (or Gruyère)
• 0.5 cup All-purpose flour (for dredging)
• 2 Eggs (beaten)
• 1 cup Breadcrumbs (Panko or plain)
• Salt (to taste)
• Black pepper (to taste)
• 0.5 cup Vegetable oil (for shallow frying)

Steps

1. 1

   Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness, about 1/4 inch thick.

2. 2

   Season both sides of the flattened chicken breasts with salt and black pepper.

3. 3

   Layer two slices of ham and two slices of Swiss cheese on each chicken breast, leaving a small border around the edges.

4. 4

   Tightly roll up the chicken breasts, starting from the narrow end, to enclose the ham and cheese. Secure the rolls with toothpicks if necessary.

5. 5

   Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.

6. 6

   Dredge each chicken roll in the flour, shaking off any excess.

7. 7

   Dip the floured chicken into the beaten eggs, ensuring it is completely coated.

8. 8

   Roll the chicken in the breadcrumbs, pressing firmly so the crumbs adhere to the surface.

9. 9

   Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken rolls.

10. 10

    Fry the chicken for about 5-7 minutes per side, turning carefully, until the coating is deep golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).

11. 11

    Remove from the pan and let rest for 3-5 minutes before slicing and serving.

Notes

If the chicken rolls are very thick, you can brown them in the pan and then finish them in a 375°F (190°C) oven for 10 minutes to ensure the cheese is fully melted without burning the breadcrumbs.

Nutrition per serving

• main dish
• chicken
• fried
• comfort food
• dinner
• stuffed chicken