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Le Chaudron recipe
Cordon bleu maison
Homemade chicken cordon bleu
⏱ 35 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4chicken cutlets200 g (7 oz) each
8 slicesFrench cooked ham
8 slicesEmmental
200 g (7 oz)all-purpose flour
3whole eggs
300 g (11 oz)panko breadcrumbs
100 g (3½ oz)grated Parmesan
100 g (3½ oz)unsalted butter
5 tbspolive oil
1 tbspDijon mustard
1bunch of flat-leaf parsley
8toothpicks
1 tspsweet paprika
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 chicken cutlets 200 g (7 oz) each
- 8 slices French cooked ham
- 8 slices Emmental
- 200 g (7 oz) all-purpose flour
- 3 whole eggs
- 300 g (11 oz) panko breadcrumbs
- 100 g (3½ oz) grated Parmesan
- 100 g (3½ oz) unsalted butter
- 5 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 bunch of flat-leaf parsley
- 8 toothpicks
- 1 tsp sweet paprika
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- CORDON BLEU is a SWISS/FRENCH family classic: a breaded cutlet stuffed with ham and cheese.
- Take the 4 chicken cutlets out of the fridge 30 minutes before cooking so they cook evenly.
- Place the cutlets between 2 sheets of plastic wrap. POUND them firmly with a meat mallet or rolling pin to an even 5 mm (¼ in). They need to be thin to fold.
- Season the cutlets generously on both sides. Brush each LIGHTLY with Dijon mustard.
- FILL the center of each cutlet: 2 slices of ham folded in half, then 2 slices of Emmental on top.
- FOLD each cutlet in half over the filling. SEAL the edges by pinching, or secure with 2 toothpicks per cutlet so they stay closed while cooking.
- Set up the BREADING in 3 shallow dishes: all-purpose flour, beaten eggs, then panko mixed with grated parmesan. Bread each cordon bleu in that order, patting at each step so the coating sticks.
- Heat 5 tbsp olive oil and the butter in the large skillet over medium heat. Cook the 4 cordons bleus 5 minutes per side until golden outside and melted inside. Drain on paper towels and remove the toothpicks.
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