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You are here: Home / Chicken Recipes / Crispy Chicken Cordon Bleu

Crispy Chicken Cordon Bleu

April 20, 2020 by Manny 10 Comments

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Cordon Bleu is a Foreign dish, which I think originated in Switzerland. The original Cordon Bleu is veal, pounded thin and wrapped around in ham and cheese then breaded and deep fried. Chicken cordon bleu is a variant and uses chicken fillet instead. It is also wrapped around in ham and cheese. Because of it’s popularity, it made it’s way to us and also became our favorite.

To cook this dish; Pound chicken breast to flatten. Season with salt and pepper then set aside. In a bowl, season flour with salt and pepper. In another bowl, season breadcrumbs with salt and pepper. Arrange bowls in this order: seasoned flour, beaten eggs and seasoned breadcrumbs. Line flattened chicken breast with sliced ham. Place cheese stick on top and tuck in edges of chicken and form into a log. Dip chicken in the seasoned flour mixture, then dip in beaten egg and dredge in seasoned breadcrumbs. Freeze. Fry in hot oil until cooked. Drain on paper towel lined pan. See below for the complete recipe with the list of the ingredients with exact measurements.

 

Chicken Cordon Bleu
Print Recipe
5 from 4 votes

How to Cook Crispy Chicken Cordon Bleu

Chicken cordon bleu is a variant and uses chicken fillet instead. It is also wrapped around in ham and cheese.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chicken Recipe
Cuisine: Filipino/Swiss
Keyword: chicken cordon bleu
Servings: 8 pcs
Calories: 280kcal
Author: Manny

Ingredients

  • 6 to 8 pcs chicken breast fillet
  • 4 pcs sweet ham cut in half
  • 1/2 bar cheddar cheese cut in 1/2" x 1/2" sticks
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup fine breadcrumbs
  • salt and pepper

Instructions

How to cook Crispy Chicken Cordon Bleu:

  • Pound chicken breast to flatten. Season with salt and pepper then set aside.
  • In a bowl, season flour with salt and pepper. In another bowl, season breadcrumbs with salt and pepper.
  • Arrange bowls in this order: seasoned flour, beaten eggs and seasoned breadcrumbs.
  • Line flattened chicken breast with sliced ham.
  • Place cheese stick on top and tuck in edges of chicken and form into a log.
  • Dip chicken in the seasoned flour mixture, then dip in beaten egg and dredge in seasoned breadcrumbs.
  • Freeze. Fry in hot oil until cooked. Drain on paper towel lined pan.

Video

 

Chicken Cordon Bleu

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Filed Under: Chicken Recipes Tagged With: chicken cordon bleu, crispy cordon bleu

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Rhodora

    January 1, 2017 at 10:52 am

    Recipe pls for the dipping sauce…thank you

    Reply
    • Manny

      January 1, 2017 at 8:10 pm

      5 stars
      Hi Rhodora,
      This is a simple sauce for the cordon bleu: Heat 2 tablespoon butter until it start to smoke. Stir in 2 tablespoon cornstarch, mix well until it forms a lump. Heat a cup of fresh milk in a separate pan until it starts to boil then add to the butter-cornstarch mix. Simmer 1-2 min to thicken. Season w/ salt & white pepper powder.

      Reply
  2. Hazel

    December 21, 2016 at 8:56 am

    Hi, I have a problem when frying. I always end up with a very brown crust but chicken inside is not that cooked yet…

    Reply
    • Manny

      December 22, 2016 at 8:15 am

      5 stars
      Hi Hazel, Please reduce the heat while frying and as much as possible fry in very low heat.

      Reply
  3. Manny

    August 19, 2016 at 12:35 am

    5 stars
    Hi Yam, the reason why you need to freeze it before frying so the ham and cheese wrapped in chicken fillet will remain intact when you fry it.

    Reply
    • Mika

      February 28, 2017 at 9:42 pm

      Hi, thanks for the recipe. How long do we need to freeze it before frying? Thanks!

      Reply
      • Manny

        March 1, 2017 at 12:59 am

        5 stars
        Hi Mika, I think 4 to 5 hours is enough as long as the chicken is already frozen and hard.

        Reply
  4. yam

    August 18, 2016 at 3:39 pm

    bakit dapat ifreeze?

    Reply
  5. Alicia Domingo

    April 1, 2014 at 4:29 am

    Your recipes are delicious, thank you Panlasang Pinoy Meaty Recipes!

    Reply
  6. Alicia Domingo

    April 1, 2014 at 4:20 am

    Thanks Panlasang Pinoy Meaty Recipes for the delicious food you published. It’s a big help in preparing daily meals. Keep up the good work!

    Reply

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