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This tender chicken cordon bleu stuffed with turkey and Swiss cheese offers a crispy golden crust and a rich, creamy cheese sauce that elevates any dinner. It's a perfect family meal, balancing comforting flavors with a refined touch suitable for special occasions or a cozy night in.
I first prepared this cordon bleu for a weekend gathering, and it quickly became a requested favorite among my friends and family. Every time I make it, the cheesy sauce brings moments of pure delight to the table.
Ingredients
- Four poitrine de poulet désossées et sans peau: choose fresh, plump pieces for juiciness
- Eight tranches de dinde de charcuterie: adds lean protein and complements the cheese
- Four tranches de fromage suisse: melts beautifully, offering a mild nutty flavor
- Une tasse de chapelure panko: gives a light, crispy texture unlike regular breadcrumbs, look for Japanese panko in specialty stores
- Deux gros œufs: used as a binding agent for the breading, select fresh eggs for best adherence
- Une tasse de farine tout usage: coats the chicken evenly to help the breading stick, sift to avoid lumps
- Une demi-tasse de lait entier: makes the egg mixture lighter and helps with coating
- Quatre cuillères à soupe de beurre non salé: adding richness in cooking and sauce
- Une cuillère à café de poudre d’ail: enhances savory notes, opt for high-quality powder
- Sel et poivre noir: essential seasoning, freshly ground pepper gives the best aroma
Instructions
- Saisir la base:
- Preheat your oven to 190°C. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to about 1.3 centimeters thick so the meat cooks evenly and remains tender.
- Préparer la farce:
- Lay two slices of turkey and one slice of Swiss cheese on each flattened chicken breast. Roll them tightly and secure with toothpicks or kitchen twine to keep everything inside during cooking.
- Organiser la panure:
- Set up three shallow dishes. One with the flour, one with eggs beaten together with milk, and the last with panko mixed with garlic powder, salt, and pepper. Each step ensures a perfect, uniform coating that will crisp nicely.
- Paner les roulés:
- Coat each chicken roll first in flour, shaking off excess. Next, dip it in the egg and milk mixture, letting any extra drip off. Press the roll firmly into the breadcrumb mixture so it is fully covered in crunchy panko.
- Faire dorer à la poêle:
- In a large skillet over medium heat, melt 2 tablespoons of butter. Brown the chicken rolls for about 4 to 5 minutes per side until they are golden and crispy. This step locks in flavor and texture before baking.
- Cuire au four:
- Place the browned rolls in a buttered or parchment-lined baking dish. Bake for 20 to 25 minutes until the internal temperature reaches 75°C. This guarantees the chicken is cooked through but still juicy.
- Préparer la sauce au fromage:
- In a saucepan over medium-low heat, melt the remaining 2 tablespoons of butter. Whisk in flour and cook for a minute until the mixture smells nutty. Gradually whisk in milk to avoid lumps. Stir in Swiss cheese until smooth and creamy. Adjust seasoning with salt and pepper.
- Finaliser et servir:
- Let the chicken rest for 5 minutes after baking to lock in juices. Remove toothpicks, slice into portions, and drizzle generously with the warm Swiss cheese sauce before serving.
I love how the Swiss cheese melts into a creamy sauce that perfectly complements the crunchy crust. One memorable family dinner came when my youngest, usually a picky eater, declared this the best meal ever and asked me to teach her how to make it.
Storage Tips
Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the crust’s crispness and the cheese sauce’s creaminess. Avoid microwaving if possible, as it can make the breading soggy.
Ingredient Substitutions
You can replace the turkey slices with ham or prosciutto for a slightly saltier flavor. For the cheese, Gruyère or Emmental are excellent substitutes that melt well and bring their own unique taste profiles. Use gluten-free flour and breadcrumbs if you want a gluten-free version.
Serving Suggestions
Serve with a simple green salad dressed with lemon vinaigrette or alongside classic pomme purée. A side of steamed green beans or roasted asparagus complements the richness of the dish beautifully. A glass of white Burgundy or Chardonnay pairs wonderfully with this meal.
Enjoy this classic French-inspired cordon bleu with family and friends. It’s impressive yet simple to make at home.
Common Recipe Questions
- → Quel type de fromage est utilisé dans ce plat ?
Le fromage suisse est employé pour sa texture fondante et son goût doux qui se marie bien avec la volaille.
- → Comment assurer la cuisson uniforme du poulet ?
Il faut aplatir les filets de poulet à une épaisseur homogène avant farcissage pour une cuisson régulière.
- → Quelle technique pour obtenir une panure bien croustillante ?
Utiliser de la chapelure panko et bien enrober le poulet avant de le faire dorer dans du beurre.
- → Peut-on préparer la sauce à l’avance ?
Oui, la sauce au fromage suisse peut être préparée quelques heures avant puis réchauffée doucement.
- → Comment conserver les roulés après cuisson ?
Il est conseillé de laisser reposer au moins 5 minutes pour que les jus se répartissent et que la viande reste tendre.