Chicken Cordon Bleu

Ingredients

• 1 kg Chicken breast fillets (skinless, boneless; cut into 4 large pieces)
• 2 tsp Salt (for spice mix and seasoning)
• 1 tsp Garlic powder
• 1 tsp Spanish paprika
• 0.5 tsp Dried thyme (optional; rosemary can be used instead)
• 8 slices Ham slices (about 8 oz total)
• 4 tbsp Sweet pickles (sliced)
• 8 sticks String cheese (Eurorich) (cut each stick in half lengthwise)
• 2 cups Panko breadcrumbs (season lightly with salt and pepper)
• 1 cup All‑purpose flour (for dredging)
• 2 large Eggs (beaten)
• 0.5 cup Vegetable oil (for shallow frying)
• 2 tbsp Unsalted butter (for béchamel)
• 2 tbsp All‑purpose flour (for roux)
• 2 cups Whole milk
• 1 tbsp Truffle salsa (or truffle oil) (optional for sauce)
• 1 pinch Black pepper
• 1 tsp Mayonnaise (optional for sauce)
• 1 tsp Dijon mustard (optional for sauce)

Instructions

1. Make spice mix

   Combine salt, garlic powder, Spanish paprika and dried thyme in a small bowl; stir until evenly mixed.

   Time: PT5M

2. Flatten chicken

   Place each chicken breast between two sheets of plastic wrap (or parchment) and pound with a rolling pin or meat mallet until about ¼‑inch thick and slightly larger than a ham slice.

   Time: PT10M

3. Season chicken

   Sprinkle the prepared spice mix lightly over both sides of the flattened chicken pieces.

   Time: PT2M

4. Assemble filling

   On each piece of chicken place one ham slice, half a string‑cheese stick and a teaspoon of sliced sweet pickles (or optional pimientos). Roll tightly and seal the edges, then wrap tightly in plastic wrap.

   Time: PT5M

5. Chill to set

   Place the wrapped rolls on a plate and refrigerate (or freeze) for at least 1 hour so the shape firms before breading.

   Time: PT1H

6. Prepare breading station

   Set up three shallow dishes: 1) flour, 2) beaten eggs, 3) seasoned panko (add a pinch of salt and pepper).

   Time: PT5M

7. Bread the chicken rolls

   Remove each roll from the fridge, unwrap, roll in flour, dip in egg, then coat evenly with panko. Return to the wrap to keep shape until frying.

   Time: PT10M

8. Shallow‑fry the rolls

   Heat vegetable oil in a pan over medium‑high heat (≈350°F) until shimmering. Fry each roll 4‑5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 350°F

9. Keep warm

   Transfer fried rolls to a plate lined with paper towels; keep warm while you finish the sauce.

   Time: PT5M

10. Make truffle béchamel sauce

    Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute until fragrant. Gradually whisk in milk, stirring constantly until the sauce thickens (≈5‑6 minutes). Stir in truffle salsa (or oil), season with salt and pepper, and optionally whisk in a tsp each of mayonnaise and mustard for extra richness.

    Time: PT10M

    Temperature: medium heat

11. Plate and serve

    Slice each roll into 2‑3 pieces, drizzle with truffle béchamel, and serve immediately. Garnish with extra pickles if desired.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breast fillets: turkey breast
• Instead of Garlic powder: fresh minced garlic
• Instead of Spanish paprika: smoked paprika
• Instead of Dried thyme: rosemary
• Instead of Ham slices: prosciutto
• Instead of Sweet pickles: dill pickles
• Instead of String cheese (Eurorich): cheddar cheese, mozzarella
• Instead of Panko breadcrumbs: fine regular breadcrumbs
• Instead of All‑purpose flour (for dredging): gluten‑free flour
• Instead of Eggs: egg wash with milk
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour (for roux): gluten‑free flour
• Instead of Whole milk: unsweetened plant milk
• Instead of Truffle salsa (or truffle oil): mushroom sauce

Equipment Needed

• Plastic wrap (clean wrap)
• Rolling pin or meat mallet
• Refrigerator (or freezer)
• Shallow‑fry pan (non‑stick)
• Tongs
• Paper towels
• Mixing bowls (3)
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Saucepan
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Flatten chicken to even thickness
• Seal the roll tightly before chilling
• Chill for at least 1 hour before breading
• Bread immediately before frying to keep crumbs crisp
• Fry at the correct oil temperature (≈350°F)
• Ensure internal chicken temperature reaches 165°F

Chef Tips from the Video

• Use a light hand when seasoning the chicken; the ham and cheese provide most of the flavor
• For extra crunch, toast the panko in a dry pan for 2 minutes before seasoning
• A splash of white wine in the béchamel adds depth without overpowering the truffle.

Troubleshooting

Storage

Refrigerator: Unbreaded rolled chicken can be stored in airtight container for up to 24 h; fried pieces keep 2 days in the fridge, reheated gently.

Freezer: Unbreaded rolls freeze well for up to 1 month (wrap tightly). Do not freeze after breading.

Room temperature: Do not store at room temperature for more than 2 hours due to raw chicken.

Make-Ahead Tips

• Prepare and chill the rolled chicken up to 24 h before breading
• Béchamel sauce can be made ahead and reheated gently over low heat
• Panko stays crispest when applied just before frying