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Golden-brown Chicken Cordon Bleu with Parmesan Sauce, sliced to reveal the melted cheese and ham filling.

Decadent Chicken Cordon Bleu with Parmesan Sauce

This recipe elevates the classic Chicken Cordon Bleu into a five-star experience. Tender chicken is wrapped around savory ham and gooey Swiss cheese, coated in an ultra-crispy panko crust, and then draped in a velvety, rich Parmesan cream sauce for an unforgettable meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American, French
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

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Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or large zip-top bags
  • Cutting board
  • Chef's knife
  • 3 shallow dishes (for breading)
  • Toothpicks
  • Large, heavy-bottomed skillet (cast iron recommended)
  • Tongs
  • Baking sheet
  • Wire rack
  • Instant-read thermometer
  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet.
  2. Place a chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken to an even ¼-inch thickness. Repeat with remaining breasts. Season both sides of each cutlet generously with salt and pepper.
  3. Lay a pounded chicken cutlet flat. Layer 2 slices of ham and 2 slices of Swiss cheese on top, leaving a ½-inch border. Roll the chicken up tightly from a short end, tucking in the sides. Secure the seam and ends firmly with several toothpicks.
  4. Set up a breading station with three shallow dishes. In the first, combine flour, salt, and pepper. In the second, whisk the eggs with 1 tablespoon of water. In the third, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper.
  5. Dredge one chicken roll in the seasoned flour, shaking off the excess. Dip it completely in the egg wash, then press it firmly into the panko mixture to coat all sides. Place on a clean plate and repeat with the remaining rolls.
  6. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once sizzling, carefully place the chicken rolls seam-side down. Cook for 3-4 minutes per side, until deep golden brown and crispy all over. Work in batches if needed.
  7. Transfer the browned chicken rolls to the prepared wire rack on the baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and an instant-read thermometer registers 165°F (74°C).
  8. While the chicken bakes, make the sauce. In a small saucepan over medium heat, melt 1 tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant. If using, pour in the white wine to deglaze, simmering for 1 minute.
  9. Whisk in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, until slightly thickened. Remove from heat and gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
  10. To serve, carefully remove all toothpicks from the chicken. Slice each roll in half on a diagonal. Spoon the warm Parmesan sauce onto plates and arrange the chicken on top. Garnish with fresh parsley.

Notes

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