Entree: Switzerland – Chicken Cordon Bleu

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 4 slices Swiss cheese, approx. 0.6 oz (18 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 1 3/4 oz (50 g) each, beaten
- 1 cup (120 g) dry breadcrumbs
- 3 tbsp (45 ml) olive oil or vegetable oil, for pan frying
- 2 tbsp (30 g) unsalted butter (optional, for browning)

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 slices cooked ham, approx. 1 oz (28 g) each
- 4 slices Swiss cheese, approx. 0.6 oz (18 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 50 g each, beaten
- 1 cup (120 g) dry breadcrumbs
- 3 tbsp (45 ml) olive oil or vegetable oil, for pan frying
- 2 tbsp (30 g) unsalted butter (optional, for browning)

Instructions

1. Place each chicken breast between plastic wrap and pound to about 1/4 inch (6 mm) thickness; season both sides with salt and pepper.
2. On each breast, place 1 slice ham and 1 slice cheese; roll tightly and secure with toothpicks if needed.
3. Dredge each roll in flour, dip in beaten eggs, then coat evenly with breadcrumbs.
4. To pan-fry then finish in oven: heat oil and butter in an ovenproof skillet over medium heat and brown rolls on all sides (~2–3 minutes per side); transfer skillet to a preheated 350°F (175°C) oven and bake 15–20 minutes until cooked through (internal temp 165°F / 74°C).
5. Alternatively, bake on a greased sheet at 375°F (190°C) for 25–30 minutes until golden and cooked through; remove toothpicks before serving.