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12th March
written by Nibblish

Growing up in France, cordon bleu was my all time favourite and it was pretty easy to satisfy my obsession as you could buy pretty good ones from the frozen section of most supermarkets. As I left France, I started making my own one from scratch, which proved to be a really good move!

Ingredients: (serve 4)

4 large chicken breasts
4 large slices leg ham, freshly cut
4 slices Emmental, Gruyere or Swiss cheese
2 eggs, lightly beaten
1 cup flour
1 cup bread crumbs
Sea salt and freshly ground pepper
Olive oil


1. Unfold the first chicken breast and flatten it by pounding with a meat mallet or rolling pin. The trick is not to pound to hard, but to pound firmly and evenly until it’s a somewhat uniform flatness and similar shape and size to your ham slices. Repeat with the other breasts.

2. Season each breast with salt & pepper and place a slice of ham and then cheese on top.

3. Cut any sticking out part to ensure the 3 layers all have the same shape and size and fold neatly.
Coat each cordon in the flour, beaten egg and bread crumbs.

4. Pre-heat a large non stick pan on medium heat, add a splash of olive oil. When the oil is hot, add the cordon bleus and cook for 5 minutes on each side or until nicely golden. Season with salt & pepper.

Serve it hot with a side of salad or Petit Pois a la Francaise! You could also make a few extras and freeze it for an easy dinner during the week!

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