Breaded and fried cutlets, some cut open to show melted cheese and ham filling, arranged on a white plate.

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Chicken Cordon Bleu

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Chicken Cordon Bleu may be French, but that doesn’t mean I can’t put my own Italian spin on it. Instead of the traditional ham and Swiss cheese, I stuffed mine with prosciutto cotto and creamy fontina. This is an easy but impressive preparation that is elegant enough to serve at a dinner party, or an average weeknight. I used a mix of olive oil and butter to fry the chicken. The butter adds amazing flavor, and the addition of olive oil raises the smoke point of the butter which prevents it from burning.

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Chicken Cordon Bleu

Serves 4
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Ingredients

Imperial or Metric
  • 4 thin slices of chicken, each slice should be about 5 to 6 ounces
  • Sea salt and freshly ground black pepper, to taste
  • 4 slices prosciutto cotto
  • 6 ounces Fontina cheese, thinly sliced
  • All-purpose flour, as needed
  • 3 large eggs, beaten
  • 1 cup fine breadcrumbs, or more as needed
  • 4 tablespoons butter
  • 2/3 cup extra-virgin olive oil

Method

  • Prepare the chicken. Line a work surface with plastic wrap, then set chicken slices on top. Set another sheet of plastic wrap on top and pound the chicken with a mallet until it is about ¼-inch (6 mm) thick. Season lightly with salt and pepper.
  • To each slice of chicken, add one slice of prosciutto and 2 slices of fontina cheese. Fold the chicken in half, tucking the edges under to form a neat roll-up.
  • Add flour to a shallow bowl, the eggs to another and the breadcrumbs to a third. Working with one piece of chicken at a time, dip in flour and shake off excess. Dip the flour coated chicken in egg, letting excess drip off. Finally, set the chicken in the breadcrumbs and use your hands to ensure it is thoroughly coated breadcrumbs. Repeat with all of the chicken.
  • Set chicken on a plate and cover tightly with plastic wrap. Place in the freezer for 30 minutes to help set the breading and the shape of the chicken.
  • When ready to fry, in a large skillet, heat butter and olive oil over medium-high heat.
  • When the butter starts to foam, place the cordon bleu in the pan.The fat should cover about 2/3 of the thickness of the meat. Keep the temperature under 350°F to avoid burning the butter. Ensure the butter continues to foam throughout cooking, indicating proper heat.
  • Cook for 3 to 4 minutes per side, or until deeply golden brown and the internal temperature of the chicken is 165ËšF. Let drain on paper towels before serving.

Meat mallet
1 Meat mallet
Plastic wrap
1 Plastic wrap
Cutting board
1 Cutting board
Sharp knife
1 Sharp knife
Shallow bowls
3 Shallow bowls
Plates
4 Plates

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