Save this
This standout chicken dish is all about tasty layers and a crisp finish. You get juicy meat, delicious ham, and gooey melted cheese tucked inside crunchy crumbs. It’s got a fancy vibe thanks to European roots, but honestly, it works for chill nights and big events too.
Iconic Rich Chicken Favorite
It's got a whole mix of crunch and creaminess — every bite’s got chicken that stays moist, cheese that’s melty, and ham that brings just a bit of salt. You’ll find versions in lots of countries ’cause it fits with almost anything on the table. That smooth mustard sauce? It only makes things better. No wonder folks keep coming back for it through the years.
Main Things You’ll Need
- Main Fillings:
- Swiss cheese: 8 thin slices (1 oz/28g each), chilled around 40°F (4°C)
- Chicken breasts: Four (6-8 oz/170-227g apiece), close to 38-40°F (3-4°C)
- Black Forest ham: 8 pieces (1 oz/28g per slice), super thin and at 40°F (4°C)
- Crumb Coat Stuff:
- Panko breadcrumbs: Two cups (180g), dry and fresh for a good crunch
- Eggs: Three big ones (150g), left out to hit about 65°F (18°C) and whipped up
- All-purpose flour: 1½ cups (180g), should feel cool at 70°F (21°C)
- Sauce Fixings:
- Parmesan: ½ cup (50g), grate it right before using
- Dijon mustard: 2 tablespoons (30g) for tang
- Whole milk: 2 cups (480ml) at 70°F (21°C)
- Flour: 3 tablespoons (23g) for thickening
- Unsalted butter: 4 tablespoons (57g), soft at 65°F (18°C)
- Seasonings:
- Dried thyme: About ½ teaspoon (0.5g)
- Garlic powder: 1 teaspoon (3g)
- Kosher salt: Tablespoon (18g)
- Fresh black pepper: 1 teaspoon (2g)
Simple How-To Guide
- Gear Up First
- 1. Get a parchment-lined sheet ready
2. Set up your breading corner plus a thermometer
3. Get oil up to 325°F (163°C) for frying
4. Switch the oven on to 375°F (190°C) to help as needed - Work With the Chicken
- 1. Keep the chicken below 40°F (4°C)
2. Sprinkle the seasoning blend on both sides
3. Slice each breast open (butterfly it) nice and even
4. Pound them flat under plastic wrap to about half an inch thick (1.27 cm) - Get Everything Rolled Up
- 1. Lay out on each piece: 2 slices ham and 2 slices cheese
2. Carefully roll it up starting from the skinny end
3. Use toothpicks so it stays put
4. Cover in plastic wrap to hold shape
5. Throw it in the fridge to chill for half an hour at 40°F (4°C) - Coat and Crumb
- 1. Drop in your flour that’s already seasoned
2. Dip into that beaten egg
3. Toss around in panko to cover every side
4. Let it sit for 5 minutes so the crust sticks well - Get Cooking
- 1. Fry in oil at 325°F (163°C), 5–6 minutes each side
2. Needs to hit an inside temp of 165°F (74°C)
3. When it’s golden like Pantone 7509 C, it’s spot on
4. Let them rest on a rack so they drain - Whip Up the Sauce
- 1. Cook butter and flour together till it looks pale yellow (that’s your roux)
2. Whisk in the milk bit by bit
3. Keep stirring till it’s thick enough to coat a spoon
4. Stir in Dijon and Parmesan cheese
5. Hold it at 165°F (74°C) till serving
Serve Like a Pro
Best to eat when it’s 145-150°F (63-66°C)
- Chop at a slant for nice slices
- Serve each person four or five pieces
- Ladle over 2 or 3 spoonfuls (30-45ml) of sauce
- Sprinkle on chopped parsley or some fresh tiny greens
- Warm your sides up to 140-145°F (60-63°C) so nothing’s cold
Switch It Up & Dietary Swaps
Ways to make it different:
- Cooking in an air fryer? Set at 375°F (190°C) and give it 15-18 minutes
- Baking works at 375°F (190°C) for 25-30 minutes
Want different cheese? Use exactly the same amount:
- Try Gruyère (aged 6 months or more)
- Mozzarella works if it’s got 45-52% moisture
If you can’t have gluten: Grab GF bread crumbs and flour (has to be certified)
Save this
Get It Right Every Time
Keeping it cool is important:
- Chicken needs to stay under 40°F (4°C) until you cook
- Frying oil should be steady at 325°F (163°C), give or take a bit
- Chicken’s got to hit 165°F (74°C) inside so it’s safe and tasty
- Let it rest until it cools a bit, around 145-150°F (63-66°C)
Keep leftovers in the fridge at 40°F (4°C), but don’t leave them longer than a day
To eat again, warm in the oven at 350°F (177°C) until it’s hot in the middle (165°F or 74°C)
Common Questions
- → What sides go well with this dish?
This goes awesome with mashed potatoes, a crisp green salad, or roasted veggies. You can also pour that sauce over rice or some asparagus if you've got it.
- → Why is my sauce lumpy?
If your sauce turns out bumpy, usually the flour didn't mix smoothly with the butter, or the milk hit the pan too fast. Keep whisking and add milk slowly so it's nice and silky.
- → Can I prepare this ahead of time?
Sure thing! You can stuff and roll the chicken a day early. Just wrap it up and keep in the fridge. When it's go-time, bread it and cook fresh.
- → How do I know when the chicken is done?
Make sure the thickest part is 165°F with a meat thermometer. The crust should be golden and insides totally white, not pink.
- → Can I bake this instead of frying?
Absolutely! Bake at 375°F for about 25 to 30 minutes. Spray a bit of oil on the breaded chicken first if you want that crispy look.