Golden Crispy Chicken Cordon Bleu (Printable Version)
Golden-browned chicken rolls stuffed with ham and Swiss, crisp panko-Parmesan coating and melted interior.
# What You Need:
→ Protein & Dairy
01 - 4 boneless, skinless chicken breasts
02 - 4 slices Swiss cheese
03 - 4 slices deli ham
→ Breading
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 2 cups panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon paprika
→ For Frying
13 - 1 cup vegetable oil (or as needed for shallow frying)
# How To Make It:
01 - Preheat oven to 350°F (180°C).
02 - Place chicken breasts between two sheets of plastic wrap and pound to about 1/2-inch thickness using a meat mallet.
03 - Season both sides of the chicken breasts evenly with salt, pepper, garlic powder, and paprika.
04 - Lay 1 slice of ham and 1 slice of Swiss cheese on each seasoned chicken breast.
05 - Roll each breast tightly, tucking in the ends. Secure the seam with toothpicks to hold the filling in place.
06 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko breadcrumbs with grated Parmesan in the third.
07 - Coat each chicken roll in flour, then dip into the egg mixture, and finally press thoroughly into the panko-Parmesan blend until evenly covered.
08 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear each chicken roll until golden brown on all sides, about 2 to 3 minutes per side.
09 - Transfer the skillet to the oven (or place chicken rolls on a baking sheet) and bake for 20 minutes until the chicken is cooked through and the cheese is fully melted.
10 - Remove toothpicks from the chicken rolls. Slice each roll into medallions and serve hot.
# Helpful Hints:
01 -
- The crunch of that Parmesan laced panko crust is so loud it practically announces dinner before you even call people to the table.
- Slicing into the roll and watching melted Swiss cheese cascade out never stops feeling like a small kitchen miracle.
02 -
- Those toothpicks are easy to forget once the chicken looks gorgeous and golden, so count how many you put in and count them again when they come out.
- Do not rush the searing step because that initial crust is what keeps the breading attached when the cheese starts melting and pushing outward in the oven.
03 -
- If your chicken breasts are particularly thick, slice them horizontally to create thinner cutlets instead of pounding, which saves time and keeps the texture more tender.
- Chill the assembled rolls in the refrigerator for fifteen minutes before breading and they hold their shape much better during frying.