Chicken cordon bleu

It is chicken wrapped around ham and cheese, then coated in breadcrumbs; some versions are rolled, while others are made by folding a chicken breast around the filling. The name can also describe ready-made versions with different fillings.

Bake fresh chicken cordon bleu at 200 °C (180 °C fan) for about 25–30 minutes, turning once if the coating needs even browning. Check the thickest part, including the centre of the filling: it should reach 75 °C.

Yes. Cook at 180 °C for about 18–22 minutes, turning halfway, and check that the centre reaches 75 °C; thicker pieces may need longer. Leave space around each piece so the coating crisps rather than steams.

Keep the filling away from the edges, fold or roll the chicken tightly, and secure it with cocktail sticks if needed. Chill the assembled pieces for 20–30 minutes before coating and cooking, and avoid cutting into them straight from the oven.

Serve it with buttery mash or roast potatoes and green vegetables such as peas, green beans or broccoli. A sharp mustard sauce or a squeeze of lemon cuts through the rich ham and cheese filling.

Refrigerate leftovers in a covered container within two hours of cooking and eat within three to four days. Reheat until steaming hot throughout, checking the centre; avoid reheating the same portion more than once.

The two are similar: chicken cordon bleu has 22 g of protein per 100 g, compared with 19.1 g in chicken schnitzel. Cordon bleu includes ham and cheese, while schnitzel is usually a breaded chicken cutlet without a filling.