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Crispy Chicken Cordon Bleu with Creamy Swiss Cheese Sauce

Crispy Chicken Cordon Bleu with Creamy Swiss Cheese Sauce
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Crispy Chicken Cordon Bleu with Creamy Swiss Cheese Sauce features tender chicken breasts wrapped with savory ham and Swiss cheese, coated in a golden, crunchy panko crust, and topped with a luscious, velvety Swiss cheese sauce. This comforting dish perfectly balances crispy, cheesy, and creamy textures, making it ideal for special dinners, entertaining guests, or satisfying weekend meals.

Ingredients

Scale

Main Ingredients

  • 2 skinless, boneless chicken breasts (pounded to ½ inch thickness)
  • 4 slices Swiss cheese (good quality)
  • 4 slices thinly sliced ham (deli ham)

Breading

  • ½ cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs (use Japanese-style panko, or gluten-free panko if needed)

Cooking and Sauce

  • 3 tablespoons butter
  • ¾ cup milk
  • ¼ cup heavy cream
  • 1 cup shredded Swiss cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • Salt and pepper (to taste)
  • Olive oil or vegetable oil (for frying)

Instructions

  1. Prepare the Chicken: Start by carefully pounding the chicken breasts to about ½ inch thickness, placing each between parchment paper to avoid tearing. This even thickness ensures easier rolling and uniform cooking.
  2. Assemble the Rolls: Lay one slice each of ham and Swiss cheese on each flattened chicken breast, leaving space at the edges. Roll the chicken tightly to enclose the filling, securing with toothpicks if necessary to keep the roll intact during cooking.
  3. Coat the Chicken: Dredge the rolled chicken first in flour to help the coating stick, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs. This three-step process delivers a crisp and golden crust that locks in moisture.
  4. Fry to Perfection: Heat oil in a skillet over medium-high heat to about 350°F (175°C). Fry the chicken rolls, turning to brown all sides evenly, for about 4-5 minutes per side until golden and crispy. Drain excess oil by resting on paper towels.
  5. Make the Creamy Swiss Cheese Sauce: In a small saucepan, melt butter and whisk in flour to form a roux. Slowly add milk and heavy cream while whisking continually to prevent lumps. Stir in shredded Swiss cheese, garlic powder, and mustard powder until the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Serve It Up: Carefully slice the chicken rolls to reveal the melty cheese inside. Drizzle the warm Swiss cheese sauce over the top or serve on the side for dipping. Garnish with fresh herbs or a lemon wedge if desired, and enjoy the combination of crispy crust with creamy, cheesy center.

Notes

  • Take your time pounding the chicken evenly to avoid tearing and uneven cooking.
  • Refrigerate rolled chicken for 15 minutes before breading to reduce cheese leakage during frying.
  • Use Japanese-style panko breadcrumbs for a lighter, crunchier texture.
  • Maintain oil temperature around 350°F (175°C) to achieve perfect golden crispness without burning.
  • Whisk sauce constantly and add milk gradually to avoid lumps and ensure smooth texture.
  • Use fresh Swiss cheese instead of pre-shredded for better melting quality.

Nutrition

Keywords: Chicken Cordon Bleu, Crispy chicken, Swiss cheese sauce, Comfort food, Fried chicken, Panko crust, Ham and cheese chicken

Find it online: https://mealsbysarah.com/crispy-chicken-cordon-bleu-with-creamy-swiss-cheese-sauce/