Easy Chicken Cordon Bleu: A Modern Classic
Servings 4 Servings
Equipment
- 1 digital thermometer
Ingredients
- 2 large skinless, boneless chicken breasts 1½ lb. total
- 1 pinch Kosher salt
- 1 pinch freshly ground pepper
- 4 thin slices ham or prosciutto 4 oz. total
- 4 thin slices Gruyère or Swiss cheese 4 oz. total
- ¾ cup breadcrumbs, dried
- ¼ cup parsley, finely chopped
- 1 large egg
- ½ cup all-purpose flour
- 3 tbsp. Vegetable oil
- 4 tbsp. Dijon mustard
Instructions
- Trim any fat around edges of chicken. Slice each chicken breast horizontally in two. Place each chicken breast in a ziplock bag, smooth side down and pound with a mallet or rolling pin until about ¼" thick. Season chicken all over with salt and pepper.
- Arrange chicken smooth side down on a clean work surface. Spread Dijon mustard on each breast. Layer each with one slice of ham and one slice of cheese, leaving space around the edges. Fold each end of the breast over the ham and cheese to the middle. Once turned over you achieve a nice clean finish.
- Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.
- Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.
- Refrigerate for an hour to help seal the coating.
- Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet; season with salt.
- Preheat oven to 375. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165°, about 10-15 minutes.