Crispy Chicken Cordon Bleu | Juicy, Ham & Cheese Chicken (Meal Prep Friendly)

swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining meltiness.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is leaner, while bologna is often less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano

Nutritional yeast is dairy-free, while romano is often cheaper.

Lay out Saran wrap and butterfly the chicken breasts, covering with another piece of plastic wrap.

Pound the chicken breast using a mallet until even.

Season the chicken with salt, pepper, garlic powder, and onion powder.

Lay down one cutlet on Saran wrap and add one to two pieces of ham and Swiss cheese (or Gruyere).

Roll the chicken tightly like a burrito and wrap in plastic wrap, twisting the edges to secure.

Chill in the freezer for 15 minutes or fridge for 30 minutes.

Prepare the wet batter with 4 eggs, salt, Dijon mustard, and mayonnaise, beating until light and fluffy.

Set up a dredging station with flour (seasoned with garlic powder, paprika, and salt), wet batter, and panko breadcrumbs (seasoned with onion and garlic powder).

Roll the chicken in flour, shake off excess, dip in egg batter, and coat with panko breadcrumbs.

Preheat oven to 350°F (175°C) and heat oil in a pan to 325°F (163°C).

Fry the chicken cutlets two at a time until golden brown, about 3-4 minutes per side.

Transfer to a wire rack and bake for 15-20 minutes until internal temperature reaches 165°F (74°C).

For the sauce, melt butter in a pan, add flour, and cook for 2-3 minutes.

Slowly add warm milk while stirring to prevent lumps, then add garlic powder, salt, black pepper, and Dijon mustard.

Stir in freshly grated parmesan cheese until creamy, adjusting thickness with milk if necessary.

Let the sauce rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens