Chicken Cordon Bleu (Printable Version)
# What You’ll Need:
01 -
1 cup shredded Parmesan cheese.
02 -
¼ cup Dijon mustard.
03 -
Salt and pepper to taste.
04 -
2 cups panko bread crumbs.
05 -
3 tablespoons all-purpose flour.
06 -
Peanut oil or vegetable oil for frying.
07 -
½ lb ham, thin slices.
08 -
16 slices Swiss cheese.
09 -
1 cup all-purpose flour.
10 -
4 eggs, already beaten.
11 -
3 tablespoons butter.
12 -
2 cloves garlic, finely chopped.
13 -
2 cups milk.
14 -
1 tablespoon garlic powder.
15 -
1 tablespoon onion powder.
16 -
Salt and pepper.
17 -
4 boneless, skinless chicken breasts.
# Steps To Make It:
01 -
Cut up the chicken and spoon that cheesy sauce right on top.
02 -
Toss in the mustard and Parmesan, then keep stirring till everything's melted together.
03 -
Sauté garlic in butter, sprinkle on flour, then pour in the milk while you stir till it thickens up.
04 -
Pop chicken in the oil and let it cook about five minutes each side so it turns golden brown.
05 -
Dunk chicken in flour, dip into eggs, then cover in breadcrumbs all over.
06 -
Get your oil hot in a deep pan to about 325°F.
07 -
Wrap each chicken piece up tight in plastic wrap, then stash in the fridge for about half an hour.
08 -
Lay some ham and cheese over each chicken breast.
09 -
Stick the chicken between plastic wrap and smack it until it’s about half an inch thick.
10 -
Sprinkle salt, pepper, onion, and garlic powder on your chicken to start.
# Extra Notes:
01 -
Thin chicken breasts make this much easier to handle.
02 -
Spread your ham and cheese evenly or rolling gets tricky.
03 -
If the chicken doesn't seem fully cooked after frying, just slide them into a 325°F oven to finish.