Cordon Bleu
by Chef Andrea Larossa · 62K subscribers on YouTube
Classic Swiss Cordon Bleu made with chicken breast, cooked ham, and Gruyère cheese, breaded with homemade breadcrumbs and fried to golden perfection. Chef Andrea Larossa reveals his secrets for a perfect, crisp exterior and a melting centre.
- Difficulty
- medium
Ingredients
9 items- 2 pcsChicken Breast2 chicken breasts, skin removed
- 2 sliceCooked Ham1 slice per cordon bleu for classic version; may be omitted
- 2 sliceGruyèreabout 3 mm thick slices
- 1 pcsSandwich Breaduse to make homemade breadcrumbs; or substitute with store-bought breadcrumbs
- Flourfor dredging
- 2 pcsEggbeaten, for breading
- Saltto taste
- Seed Oil For Fryingenough for deep frying (e.g., sunflower or vegetable oil)
- Spring Onion(optional) — for garnish, optional
Method
- Prepare the breadcrumbs: remove the crust from the sandwich bread and grate it through a sieve. You can also use store-bought breadcrumbs.
- Prepare the chicken breast: remove the skin and cut horizontally to create a pocket, being careful not to pierce through.
- Slice the Gruyère cheese into 3 mm thick slices.
- Fill the pocket: place one slice of cooked ham and one slice of cheese inside the pocket for the classic version. For a variation, omit the ham.
- Close the pocket by pressing gently to seal.
- Bread the cordon bleu: dredge in flour, then dip in beaten egg, and finally coat with breadcrumbs, pressing well to adhere.
- Let the breaded cordon bleu rest for a few minutes before frying.
- Heat oil to 170–180°C (340–350°F).
- Fry the cordon bleu until golden brown and cooked through, about 4–5 minutes per side, turning once.
- Drain on paper towels and season with salt.
- Serve sprinkled with chopped chives or parsley, if desired.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
