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–+ servings

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 165˚F. Let drain on paper towels before serving.