Tag: Cordon

Cordon bleu? Better home-made ones! – Italian Cuisine

Cordon bleu? Better home-made ones!

Meat with crispy breading, ham and stringy heart of cheese: it looks like a dish of haute cuisine, but it is the second most delicious and easy in the world

The children are crazy, but also like adults. Let's talk about the cordon bleu, the famous stuffed chicken cutlets. Prepare the cordon bleu at home It's really a breeze and we can assure you that the result will be surprising. You will never buy those packaged and ready to cook again.

Fried or baked Cordon bleu

As well as the cutlets, you can prepare the cordon bleu both baked and fried in the pan, in oil or in butter. We assure you that baking is equally tasty and much more digestible, so prefer it especially when cooking for children. As for frying, however, used extra virgin olive oila, not too much, but enough to grease a pan well, and then add the meat only when the oil is hot enough otherwise the bread will absorb it all.
There cooking in butter it has a more round and delicate taste, but we suggest oil.
You can also prepare the cordon bleu and then freeze them.
It is not necessary to defrost them to bake them in the oven, while if you want to make them in the pan, transfer them from the freezer to the refrigerator a few hours before so they can become soft.

The filling

The classic stuffing is based on cooked ham and cheese which melts in cooking, like scamorza, thin cheese or fontina. But you can also use another type of sliced ​​as for example the mortadella, pancetta or speck and other cheeses, always very soft though. Avoid mozzarella because it is watery.


Pay attention to the breading that must be well done and must cover all the meat. In this way during cooking it will keep all the stuffing inside without letting it come out. We therefore advise you to make one double breading first pass the cordon bleu into the flour then into the egg, then again into the flour and egg and finally into the breadcrumbs. In this way you will get a crispy crust that will counteract the soft heart of cheese.

The cordon bleu recipe

With a meat mallet thin the chicken slices.
Put a piece of cheese and a slice of cooked ham on the half of the slice close to the wallet. If you are skilled in cutting meat, take a fairly high slice and cut it into a pocket to fill.
Pass the meat in the flour and then in the beaten egg and then again in the flour and egg and finally in the breadcrumbs.
Bake in oven at 180 ° for about 25 minutes or fry in hot, but not boiling, extra-virgin olive oil.

The vegetable version of the cordon bleu

You can prepare excellent cordon bleu also with le vegetables instead of meat. Try for example with of grilled aubergines to be stacked in pairs stuffed inside as if they were a sandwich. Also good zucchini, but you have to find the round ones. The sweet tooth, however, will love the cordon bleu made with potatoes and cooked in the oven.

Next Up: Not Quite Chicken Cordon Bleu

Skinny Chicken Cordon Bleu

What could be better then chicken stuffed with ham and melted cheese?!

Chicken Cordon Bleu is elegant enough to serve for for company yet simple enough to please any palate, especially picky family members. I usually serve myself two pieces and make a big salad and dinner’s done!

Some of you may notice this recipe from the archives, I gave them a mini-makeover and made them simpler and lighter, so throw away your old print-outs and print this out instead.

Previously my instructions called for cutting the chicken breasts yourself. So many of you had a hard time doing this, so I re-worked it with pre-sliced chicken cutlets instead. If you’re a pro at slicing your own chicken, then go ahead and do it yourself  – you will cut the cost in half.

I also eliminated the toothpicks, which saves time and quite honestly works fine without. A little cheese may ooze out, but that’s ok! If you want to use the toothpicks, up to you but it’s so much quicker without.

Traditionally when ordered in a restaurant, this dish is fried. Baking them works just fine and no one will noticed you used reduced fat Swiss. Enjoy!

Chicken Cordon Bleu
Servings: 6 • Serving Size: 2 pieces Old Pts: 8 pts Weight Watchers Points+: 8
Calories: 378 • Fat: 10 g • Protein: 55 g • Carbs: 8 g Fiber: 0.5 g • Sugar: 1 g
Sodium: 813 mg (without salt)


  • cooking spray
  • 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
  • salt and fresh cracked pepper
  • 1 large egg
  • 2 large egg whites
  • 1 tbsp water
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
  • 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

Makes 12.

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