Chicken Cordon Bleu

Ingredients

• 2 large, cut into 4 portionschicken breasts
• 4 slicessmoked beef
• 4 slicesmozzarella
• 2eggs
• 190 g (1½ cups)plain flour
• as neededbreadcrumbs
• 1 tspsalt
• 1 tspblack pepper
• 1 tspgarlic powder
• as neededcooking oil
• to tasteketchup
• to tastemayonnaise

Instructions

1. 1

   Prepare the chicken

   Slice each chicken breast lengthways into 2 portions. Flatten each piece with a meat tenderiser.

2. 2

   Season both sides

   Sprinkle salt and pepper over both sides of the chicken.

3. 3

   Add the filling

   Lay smoked beef and mozzarella on top of each chicken portion.

4. 4

   Roll the chicken

   Roll the smoked beef and mozzarella together first, then wrap each filling roll in chicken.

5. 5

   Mix the coating

   Combine the flour, salt, pepper and garlic powder, leaving out the breadcrumbs, and mix evenly.

6. 6

   Beat the eggs

   Beat the eggs evenly in a separate bowl.

7. 7

   Coat each roll

   Coat each chicken roll in the flour mixture, egg, flour mixture again, egg again, then breadcrumbs.

8. 8

   Heat the oil

   Pour cooking oil into a frying pan and heat it over a medium heat.

9. 9

   Fry until golden

   Fry the chicken cordon bleu until golden and cooked through.

10. 10

    Drain the chicken

    Transfer the cooked rolls to a cooling rack to let excess oil drain away.

11. 11

    Serve with sauces

    Serve with ketchup and mayonnaise.

12. 12

    Enjoy

    Enjoy the chicken cordon bleu.

What is chicken cordon bleu?

Cordon bleu is a dish of meat wrapped around cheese, coated in breadcrumbs and cooked until crisp. Its name and modern form are associated with French cooking, though similar filled and breaded dishes appear in several European traditions.

This version uses chicken with smoked beef and mozzarella. The layered coating helps keep the filling enclosed while the outside browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 48g protein, 42g carbs, 37g fat.

Chicken provides most of the protein, while flour and breadcrumbs supply much of the carbohydrate. Mozzarella, eggs and frying oil contribute much of the fat; serving with vegetables alongside adds freshness and balance.

Choosing the filling

Smoked beef: the thin slices bring a savoury, smoky note and are easy to roll around the cheese.

Mozzarella: use slices that fit neatly inside the chicken so the filling is less likely to escape as it melts.

Rolling and coating

Secure the filling: roll the beef and mozzarella together before wrapping them in chicken, as the method directs. Flattening the chicken first makes it easier to wrap around the centre.

Layered coating: the flour mixture and egg are applied twice before the breadcrumbs. Keep one hand for the dry coating and the other for the egg to make handling less messy.

Frying to the right doneness

Steady heat: medium heat gives the coating time to turn golden while the chicken cooks. If the outside darkens too quickly, lower the heat.

Check the centre: cut into the thickest roll to make sure the chicken is cooked through and the filling is hot. The recipe gives no set frying time, so use the colour and doneness cues rather than relying on a fixed duration.

Keeping the coating crisp

Drain on a rack: resting the fried rolls on a cooling rack lets excess oil drip away without trapping steam underneath. A plate can soften the base of the crust.

Work in batches if needed: leaving space around the rolls helps them fry rather than crowd together in the pan.

Serving ideas

Ketchup and mayonnaise are the sauces specified in the method; serve them alongside so the crust stays crisp until eating.

For a more balanced plate, add a green salad or cooked vegetables. Potatoes or bread also work if you want a heartier meal.

Recipe notes & tips

• Flatten the chicken to an even thickness so it wraps more easily around the filling.
• Keep the mozzarella and smoked beef centred, leaving room at the edges to seal the rolls.
• Press the breadcrumbs gently onto the chicken so the coating covers the surface.
• Bring the oil to a steady medium heat before adding the rolls.
• Use a rack to drain the chicken after frying and help preserve the crisp coating.

Variations

• Change the cheese: use a firm melting cheese in place of mozzarella.
• Add herbs: mix a little dried thyme or parsley into the flour seasoning.
• Use chicken thighs: flatten boneless thighs and wrap them around the filling.
• Bake instead: arrange the coated rolls on a tray and bake until cooked through and browned.
• Serve with greens: add a dressed salad or steamed vegetables alongside.

Common mistakes to avoid

• Uneven chicken: thick patches take longer to cook; flatten the portions evenly before filling.
• Loose rolls: filling can leak out; keep it centred and wrap the chicken snugly around it.
• Patchy coating: bare spots brown unevenly; cover each roll fully at every coating stage.
• Oil too hot: the crust can brown before the chicken cooks; keep the pan at medium heat.
• Crowded pan: the rolls may fry unevenly; cook in batches if they do not fit with space between them.

How to store

Refrigerate leftovers in a sealed container within 2 hours and eat within 3 days. Reheat in an oven until hot throughout; this helps the coating stay crisper than reheating in a microwave.

Frequently asked questions