Homemade Cordon Bleu

Ingredients

• 1 kg Ground chicken breast (Coarsely cut then ground in a food processor)
• 2 cuillères à café Salt (1 for seasoning the meat, 1 for the breading)
• 0.5 cuillère à café Ground black pepper (To taste)
• 2 cuillères à café Paprika (1 for the meat, 1 for the breading)
• 1 cuillère à café Turmeric (Added to the breading for color)
• 6 demi-tranches Turkey ham (For the filling of each cordon bleu)
• 6 demi-tranches Emmental cheese (Hard cheese, melts well)
• 6 tranches Cooking mozzarella (Melting, adds moisture)
• 2 unités Eggs (Beaten with salt, pepper, paprika and turmeric)
• 100 g All-purpose flour (For the first layer of breading)
• 150 g Breadcrumbs (Final breading, can be panko for extra crunch)
• 200 ml Cooking oil (vegetable oil) (For frying, medium heat)

Instructions

1. Prepare the chicken

   Cut 1 kg of chicken breast into large pieces, then process them in a food processor until a fine texture is achieved. Season with 1 teaspoon of salt, a pinch of pepper and 1 teaspoon of paprika.

   Time: PT10M

2. Form the cordon bleus

   Dust your work surface with flour. Flatten a portion of ground meat (about 150 g) into a disc about 1 cm thick. Place a half‑slice of turkey ham, a half‑slice of Emmental, and a slice of mozzarella in the centre, then fold the meat around to form a well‑sealed half‑moon.

   Time: PT30M

3. Cool before breading

   Place the formed cordon bleus on a tray covered with plastic wrap and put them in the freezer for 20 to 30 minutes to firm up.

   Time: PT30M

4. Prepare the breading

   In three separate bowls, place the flour (bowl 1), beat the eggs with 1 teaspoon of salt, pepper, paprika and turmeric (bowl 2), and pour the breadcrumbs (bowl 3).

   Time: PT5M

5. Bread the cordon bleus

   Pass each cordon bleu first through the flour, then the egg mixture, and finally the breadcrumbs, pressing lightly to adhere well.

   Time: PT5M

6. Fry the cordon bleus

   Heat 150 ml of oil in a pan over medium heat (≈180°C). Fry each cordon bleu 3 minutes on each side until nicely browned.

   Time: PT10M

   Temperature: 180°C

7. Final oven cooking

   Preheat the oven to 200°C. Place the fried cordon bleus on a baking sheet lined with parchment paper and bake for 10 to 15 minutes to finish cooking through.

   Time: PT12M

   Temperature: 200°C

8. Rest and serve

   Let the cordon bleus rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground chicken breast: Turkey ground
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Paprika: Smoked paprika
• Instead of Turmeric: Saffron (in small amount)
• Instead of Turkey ham: Chicken ham
• Instead of Emmental cheese: Gruyère
• Instead of Cooking mozzarella: Raclette cheese
• Instead of Eggs: Flax egg (for vegan version)
• Instead of All-purpose flour: Rice flour (gluten‑free)
• Instead of Breadcrumbs: Panko
• Instead of Cooking oil (vegetable oil): Peanut oil, Sunflower oil

Equipment Needed

• Chef's knife
• Cutting board
• Food processor or grinder
• Plastic wrap (or freezer bag)
• Freezer
• Three bowls (flour, eggs, breadcrumbs)
• Large frying pan
• Spatula or kitchen tongs
• Oven
• Baking sheet
• Parchment paper (optional) (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Cool the cordon bleus in the freezer before breading
• Fry until golden then finish cooking in the oven to ensure the chicken is fully cooked through

Chef Tips from the Video

• Use panko instead of regular breadcrumbs for extra crunch.
• Lightly sprinkle extra paprika on the breading before frying to intensify the colour.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Uncooked cordon bleus can be frozen for up to 1 month.

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

Make-Ahead Tips

• You can prepare the cordon bleus and freeze them up to 2 days before cooking.
• The breading can be made ahead and stored in the refrigerator for 24 hours.