Homemade Chicken Cordon Bleu

Ingredients

• 400 g Poultry fillets (or chicken breast) (Processed in a blender to obtain a smooth stuffing)
• 4 Eggs (2 for the stuffing, 2 for the breading)
• 1 c. à café Salt (Adjust to taste)
• ½ c. à café Ground black pepper (Freshly ground preferably)
• 4 Slices of white ham (One slice per cordon bleu)
• 120 g Raw milk Camembert (Thick slice, rind included)
• 100 g All‑purpose flour (For the first breading layer)
• 150 g Fine breadcrumbs (Traditional breading)
• 500 ml Sunflower or peanut oil (For frying, temperature 180°C)
• 125 g Unsalted butter (Parsley‑butter sauce)
• 1 gousse Garlic (Minced)
• 20 g Flat‑leaf parsley (Leaves only, chopped)
• 200 ml Water (For the sauce and poaching)

Instructions

1. Prepare the poultry stuffing

   Cut the poultry into pieces, place them in the blender and blend until a smooth paste forms. Add 2 eggs, salt, pepper and optionally spices (curry, paprika). Blend again for 30 seconds to homogenize.

   Time: PT5M

2. Prepare the fillings

   Cut the ham into slices the size of the fillet and the camembert into thick slices (about 5 mm). Set aside.

   Time: PT3M

3. Form the cordon bleu rolls

   Spread the stuffing on a sheet of cling film into a rectangle about 2 cm thick. Place a slice of ham then a slice of camembert in the centre. Roll tightly starting from one side, seal the edges of the film and form a small knot to avoid air bubbles. Refrigerate for 5 minutes to firm up.

   Time: PT10M

4. Water cooking (poaching)

   Bring 200 ml of water to a boil in a small saucepan. Submerge the roll in the water, turn off the heat and let rest for 5‑6 minutes. Remove, drain and let cool on a rack.

   Time: PT6M

   Temperature: 100°C

5. Prepare the breading

   Set out three bowls: flour, beaten eggs (the remaining 2 eggs) and breadcrumbs. Prepare a second batch of beaten eggs for the double breading.

   Time: PT5M

6. Bread the cordon bleu

   Pass the cooled cordon bleu through the flour, tap off excess, dip it in the eggs, then roll it in the breadcrumbs. Repeat a second time (egg → breadcrumbs) to obtain a double crispy layer.

   Time: PT5M

7. Fry the cordon bleu

   Heat the oil in the pan to 180°C. Add the cordon bleu and cook 4‑5 minutes per side until golden and crispy. Drain on paper towels.

   Time: PT6M

   Temperature: 180°C

8. Prepare the parsley‑butter sauce

   In a small saucepan, melt the butter over low heat. Add the minced garlic, chopped parsley, 200 ml water and a pinch of salt. Simmer for 5 minutes until a slightly creamy sauce forms.

   Time: PT5M

   Temperature: 25°C

9. Serve

   Place the cordon bleu on a plate, drizzle with parsley‑butter sauce and serve immediately. Accompany with a green salad if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Poultry fillets (or chicken breast): ground turkey
• Instead of Slices of white ham: Parma ham
• Instead of Raw milk Camembert: brie
• Instead of All‑purpose flour: rice flour (gluten‑free)
• Instead of Fine breadcrumbs: panko
• Instead of Sunflower or peanut oil: canola oil
• Instead of Unsalted butter: margarine
• Instead of Flat‑leaf parsley: curly parsley

Equipment Needed

• Blender or food processor
• Mixing bowl
• Cling film (plastic)
• Poaching saucepan
• Large frying pan
• Cooking thermometer (optional)
• Pastry bag or cut plastic bag (optional)
• Tongs or spatula
• Paper towels
• Cutting board
• Chef's knife
• Bread‑ing containers (3 bowls)
• Whisk
• Wooden spoon

Critical Steps — Do Not Skip

• Form the cordon bleu rolls
• Water cooking (poaching)
• Bread the cordon bleu (double breading)
• Fry the cordon bleu
• Prepare the parsley‑butter sauce

Chef Tips from the Video

• Use very thin cling film to obtain a uniform roll.
• Double breading (flour‑egg‑breadcrumbs‑egg‑breadcrumbs) guarantees maximum crispiness.
• For a richer sauce, add a teaspoon of crème fraîche at the end of cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days. Reheat gently in a pan or oven.

Freezer: Wrap individually then place in a freezer bag for 1 month. Thaw in the refrigerator before frying.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The roll can be poached and refrigerated ahead of time, then breaded and fried just before serving.
• The parsley‑butter sauce keeps for 2 days in the refrigerator and can be gently reheated.