Dish Spotlight: Chicken Cordon Bleu

Chicken cordon bleu has made its way from the inspiring schnitzels of Switzerland to the dinner table of millions of Americans. This iconic dish is rather young. It began appearing on restaurant menus across the U.S. as late as the 1960s. You can’t go wrong with a name that means “blue ribbon” chicken.

The cutlet is pounded thin and topped with a slice of ham and a thick slice of cheese. If you do not have a kitchen mallet, you can use a rolling pin as a mallet and gently flatten the chicken breast to 1/4 to 1/2 inch thickness. The cutlet is then rolled into a roulade and secured with tooth picks so the ham and cheese appears to be stuffed within the chicken. Bread the chicken by dredging in flour, dipping in an egg wash then rolling in breadcrumbs, and then pan fry or bake the dish. If you prefer to butterfly cut the chicken and insert the ham and cheese, that way is also acceptable. You can use either deli ham or prosciutto and any type of easily melted cheese. Most recipes call for Swiss or Gruyere. You can serve your chicken cordon bleu dry or topped with a hollandaise sauce.

There is no contesting the fact that this dish is worthy of its blue ribbon name. With complimenting flavors and textures, this recipe always satisfies. Although it certainly looks – and sounds – fancy, chicken cordon bleu is not difficult to make. Some chefs even choose to add a few extra surprises inside the chicken breast like spinach or mushrooms. Impress your dinner guests by adding a chicken cordon bleu recipe to your repertoire.

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