How TO Make The Ultimate Chicken Cordon Bleu
HOW TO MAKE THE ULTIMATE CHICKEN CORDON BLEU! is a medium French recipe that serves 4. 650 calories per serving. Recipe by MATTY MATHESON on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $23.71 total, $5.93 per serving
Ingredients
- 4 pieces Boneless Skinless Chicken Breasts (pounded to 1/4‑inch thickness)
- 4 slices Thinly Sliced Ham (Swiss style deli ham)
- 4 slices Swiss Cheese (Gruyère or Emmental, cut to size)
- 1/2 cup All-Purpose Flour (for dredging and roux)
- 2 large Eggs (beaten)
- 1 cup Breadcrumbs (plain or panko for extra crunch)
- 4 tablespoons Unsalted Butter (2 tbsp for roux, 2 tbsp for pan‑fry)
- 1/4 cup Dry White Cooking Wine (dry, such as Sauvignon Blanc)
- 1/2 tablespoon Dijon Mustard
- 1/4 teaspoon White Pepper
- 1 1/4 cup Whole Milk (plus extra 2 tbsp if needed for sauce consistency)
- 1 cup Grated Swiss Cheese (for Mornay sauce)
- 1/8 teaspoon Ground Nutmeg (a pinch)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 pieces Garlic Cloves (minced)
- 2 stalks Green Onions (white and green parts, chopped)
- 1 piece Ripe Avocado (peeled, pitted, flesh scooped)
- 2 tablespoons Parsley Stems (chopped)
- 1 teaspoon Lemon Zest (fresh)
- 2 tablespoons Honey
- 2 tablespoons Olive Oil (extra‑virgin, for dressing)
- 1/2 cup Chicken Stock (low‑sodium)
- 4 cups Romaine Lettuce (torn into bite‑size pieces)
Instructions
Prepare the Green Goddess Dressing
Combine the avocado flesh, minced garlic, chopped green onions, chopped parsley stems, lemon zest, olive oil, honey, and a pinch of salt and pepper in a food processor. Blend until smooth, adding a splash of water if needed to reach a pourable consistency.
Time: PT5M
Make the Swiss Mornay Sauce (Roux)
Melt 2 tbsp butter in a saucepan over medium heat. Add 2 tbsp flour and whisk constantly for 1‑2 minutes until the mixture is lightly golden but not browned. Stir in the Dijon mustard, white pepper, and a pinch of nutmeg. Slowly whisk in 1/4 cup dry white wine, then gradually add 1 cup milk, whisking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in 1 cup grated Swiss cheese until melted and smooth. Season with salt to taste.
Time: PT10M
Temperature: Medium heat
Prepare the Chicken Cutlets
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4‑inch thickness. Season both sides with salt and pepper.
Time: PT5M
Assemble the Cordon Bleu
Lay a slice of ham and a slice of Swiss cheese on each flattened chicken piece. Roll tightly and secure with a toothpick or kitchen twine.
Time: PT5M
Bread the Chicken Rolls
Set up three shallow dishes: one with 1/2 cup flour, one with beaten eggs, and one with breadcrumbs. Dredge each roll in flour, shaking off excess, dip in egg, then coat evenly with breadcrumbs. Place on a plate and let rest 5 minutes for the coating to adhere.
Time: PT7M
Fry the Chicken
Heat the remaining 2 tbsp butter in a large skillet over medium‑high heat until foaming. Add the breaded chicken rolls and cook 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper‑towel‑lined plate to drain.
Time: PT10M
Temperature: Medium‑high heat
Finish the Pan Sauce
Deglaze the same skillet with 1/2 cup chicken stock, scraping up browned bits. Add a small knob of butter and a drizzle of honey, stirring until the sauce glazes and thickens slightly. Remove from heat.
Time: PT3M
Temperature: Medium heat
Plate and Serve
Arrange a bed of torn romaine lettuce on each plate. Drizzle a spoonful of Green Goddess dressing over the lettuce. Slice each chicken cordon bleu diagonally, place on the salad, and spoon the warm butter‑honey glaze over the top. Serve the remaining Mornay sauce on the side for extra indulgence.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breasts: Chicken cutlets, Pork tenderloin
- Instead of Thinly Sliced Ham: Prosciutto, Turkey ham
- Instead of Swiss Cheese: Gruyère, Emmental, Jarlsberg
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Eggs: Egg substitute, Aquafaba (2 tbsp per egg)
- Instead of Breadcrumbs: Crushed cornflakes, Gluten‑free breadcrumbs
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Dry White Cooking Wine: Chicken broth, Apple cider vinegar (1 tbsp) + water
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of White Pepper: Black pepper (slightly stronger)
- Instead of Whole Milk: 2% milk, unsweetened almond milk (for dairy‑free)
- Instead of Grated Swiss Cheese: Gruyère, Emmental
- Instead of Ground Nutmeg: Mace (smaller amount)
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Green Onions: Chives
- Instead of Ripe Avocado: Silken tofu (1/2 cup)
- Instead of Parsley Stems: Cilantro stems
- Instead of Lemon Zest: Lemon juice (1 tsp)
- Instead of Honey: Maple syrup
- Instead of Olive Oil: Avocado oil
- Instead of Chicken Stock: Vegetable stock, Water with bouillon
- Instead of Romaine Lettuce: Mixed greens
Equipment Needed
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Mixing Bowls
- Whisk
- Food Processor or Blender
- Large Skillet (preferably stainless steel)
- Tongs
- Spatula
- Measuring Cups and Spoons
- Plate for Breading
Critical Steps — Do Not Skip
- Pounding the chicken to an even thickness
- Ensuring the cheese sauce (Mornay) is smooth and not lumpy
- Securing the chicken roll tightly to prevent cheese leakage
- Maintaining proper oil temperature while frying to achieve a golden crust
Chef Tips from the Video
- Use a mixture of half panko and half regular breadcrumbs for extra crunch.
- Add a pinch of smoked paprika to the flour dredge for subtle flavor.
- For a richer glaze, finish the pan sauce with a splash of heavy cream.
Troubleshooting
Cheese sauce is lumpy.
Whisk continuously while adding milk; if lumps form, strain through a fine‑mesh sieve and return to low heat, adding a splash more milk.
Breaded coating falls off during frying.
Make sure the coating rests for at least 5 minutes before frying and avoid moving the chicken too early in the pan.
Chicken is dry after cooking.
Do not over‑cook; remove from pan when internal temperature hits 165°F and let rest 3 minutes before slicing.
Storage
Refrigerator: Store leftover chicken and sauce in airtight containers for up to 3 days.
Freezer: Not recommended for the fried chicken; texture will become soggy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the Green Goddess dressing up to 24 hours ahead and store refrigerated.
- The Mornay sauce can be made a few hours early; reheat gently over low heat, adding a splash of milk if it thickens too much.
- Pound and assemble the chicken rolls, then keep them covered in the fridge; fry just before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Cordon Bleu in French and Swiss cuisine?
Chicken Cordon Bleu originated in Switzerland in the early 20th century and was popularized in France as a refined dish featuring ham and cheese wrapped in chicken, then breaded and fried. It reflects the Swiss love of cheese and ham, while the French refined the technique with a delicate breadcrumb crust and elegant presentation.
What are the traditional regional variations of Chicken Cordon Bleu in Swiss and French cooking?
In Switzerland, the classic version often uses Gruyère cheese and thinly sliced cured ham, sometimes served with a simple butter sauce. French variations may incorporate a creamy Mornay sauce, use Emmental cheese, and pair the dish with a light salad or vegetable garnish.
How is Chicken Cordon Bleu traditionally served in French restaurants?
French restaurants typically serve it sliced diagonally on a plate with a silky Mornay or béchamel sauce, accompanied by a crisp green salad dressed with a vinaigrette or a herb‑based sauce such as Green Goddess, and often a garnish of fresh herbs and lemon wedges.
What occasions or celebrations is Chicken Cordon Bleu traditionally associated with in Swiss and French culture?
Chicken Cordon Bleu is a popular choice for family gatherings, holiday meals, and special occasions such as birthdays or anniversaries because it feels indulgent yet approachable, making it a centerpiece for celebratory lunches or dinner parties.
What authentic traditional ingredients are essential for Chicken Cordon Bleu versus acceptable substitutes?
The authentic ingredients include thinly sliced Swiss ham, Gruyère or Emmental cheese, high‑quality butter, and a dry white wine for the sauce. Acceptable substitutes are prosciutto for ham, Jarlsberg for cheese, and chicken broth in place of wine if needed.
What other French dishes pair well with Chicken Cordon Bleu?
Pair it with classic French sides such as pommes purée (creamy mashed potatoes), haricots verts almondine, or a simple mixed green salad with a mustard‑vinaigrette. A glass of crisp white wine like Sauvignon Blanc complements the richness.
What are the most common mistakes to avoid when making Chicken Cordon Bleu at home?
Common mistakes include over‑pounding the chicken, which can tear the meat; under‑securing the roll, causing cheese to leak; using too much flour or breadcrumbs, leading to a heavy crust; and over‑cooking the chicken, which dries it out. Follow the critical steps and monitor internal temperature.
Why does this recipe use a butter‑flour roux and white wine for the Mornay sauce instead of a simple cheese melt?
The roux creates a stable thickening base that prevents the sauce from separating, while the white wine adds acidity and depth of flavor, giving the Mornay a refined, restaurant‑quality texture that plain melted cheese cannot achieve.
Can I make Chicken Cordon Bleu ahead of time and how should I store it?
Yes, you can assemble and bread the chicken rolls up to 24 hours ahead; keep them covered in the refrigerator. Fry them just before serving for maximum crispness. Store any leftover sauce and dressing separately in airtight containers and reheat gently.
What texture and appearance should I look for when the Mornay sauce is done?
The sauce should be smooth, glossy, and thick enough to coat the back of a spoon without dripping rapidly. It should have a pale golden hue and no visible lumps; a proper consistency indicates the roux is fully cooked and the cheese is fully melted.
What does the YouTube channel Matty Matheson specialize in?
The YouTube channel Matty Matheson focuses on hearty, comfort‑food cooking with a bold, unapologetic style. Matty showcases rustic techniques, generous seasoning, and often puts a creative spin on classic dishes while emphasizing flavor and fun in the kitchen.
How does the YouTube channel Matty Matheson’s approach to French‑Swiss dishes differ from other cooking channels?
Matty Matheson brings a high‑energy, street‑food vibe to French‑Swiss classics, using big flavors, generous butter, and informal narration. Unlike more formal culinary channels, Matty encourages improvisation, bold seasoning, and a relaxed kitchen atmosphere while still delivering technically sound results.
Last updated: September 6, 2026
