Main Course Recipes

Chicken Cordon Bleu

4 servings

Chicken Cordon Bleu is an upscale fried chicken prepared with a delicious surprise inside. This meal has it all. Delicious, breaded chicken filled with cheese, ham, and pimento peppers is simply irresistible. Whether you choose to shallow fry, deep fry, or use an air fryer for a dietary-friendly version, this Chicken Cordon Bleu recipe delivers a perfect gourmet experience every time. Read More

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Tom the ChefPublished: 1.31.2026
Main Course Recipes
30 min.
30 min. +
2/5
989 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

Jump to Recipe

Welcome to my kitchen for a true classic: Chicken Cordon Bleu

I am so excited to share my personal take on Chicken Cordon Bleu. This isn’t just your average fried chicken; it is an elegant, flavor-packed dish that feels like a celebration on a plate. By taking quality chicken breasts and stuffing them with savory Swiss cheese, ham, and the bright pop of pimento peppers, we create a harmony of textures. My version of Chicken Cordon Bleu focuses on achieving that perfect golden breadcrumbs crust while keeping the inside molten and juicy. Whether you are looking for a weekend project or a fancy dinner to impress, this Chicken Cordon Bleu is the answer. Join me as I walk you through my exact process for mastering this upscale comfort food.

Preparing the Chicken Breasts for Rolling

In my Chicken Cordon Bleu recipe, the foundation starts with how you handle the chicken breasts. I always make sure they are properly rinsed under cold water and any unwanted parts are trimmed away. The most crucial step is the butterfly cut; I carefully slice into the side of the breast to open it up like a book. To get that perfect Chicken Cordon Bleu texture, I then pound the meat over plastic wrap to exactly 1/4 inch thickness using a meat mallet. This ensures the chicken breasts are thin enough to roll tightly without breaking and that they cook evenly during the frying process. I never forget to season with salt and pepper on both sides at this stage to build the flavor from the inside out.

Chicken Cordon Bleu - Meat preparation

Layering the Swiss Cheese and Ham Filling

The magic of Chicken Cordon Bleu lies in the pocket of flavor hidden inside. I start by placing one slice of Swiss cheese right in the middle of the flattened chicken. On top of that, I add a slice of ham—I personally prefer boiled ham, but any kind works beautifully. Then, I add a second slice of Swiss cheese. This double-layering of Swiss cheese ensures that the ham is completely hugged by melty goodness. For a unique touch in my Chicken Cordon Bleu, I add a tablespoon of drained pimento peppers. Folding this filling in half before rolling is my secret to keeping everything centered and manageable.

The Burrito-Style Rolling Technique

Rolling Chicken Cordon Bleu can be tricky, but I find the burrito method works best. I start by folding the left and right sides of the chicken slightly over the filling. This is a vital step to prevent the Swiss cheese from running out during the heat of frying. Then, I roll it forward into a tight roulade shape. If you want a perfect round shape and easier handling at the breading station, I sometimes place the rolled Chicken Cordon Bleu in the freezer for 30 to 45 minutes. This firming up makes the subsequent steps much smoother, though you can skip it if you are in a rush.

Mastering the Double Breading Station

To get that signature Chicken Cordon Bleu crunch, I set up a dedicated breading station. First, I coat the pockets in all-purpose flour. Next is my special egg mixture: I whisk together two eggs, 3/4 cup of milk, and two cloves of grated garlic for an extra flavor boost. After the egg bath, the chicken goes into the breadcrumbs (I love using Panko or light breadcrumbs). For the ultimate seal, I bread them a second time in the egg mixture and then back into the breadcrumbs. This double-coating is essential for Chicken Cordon Bleu because it creates a sturdy crust that protects the internal ingredients.

Choosing Your Frying Method: Deep, Shallow, or Air Fry

I designed this Chicken Cordon Bleu to be versatile. If you choose to deep fry, I preheat the oil to 300°F and fry for 6–8 mins  per side (top and bottom) until golden. For shallow frying, I use about 1/4 to 1/2 inch of oil and cook on medium-high for 3-5 minutes on all four sides. If you want a lighter Chicken Cordon Bleu, the air fryer is fantastic at 330°F for about 11 minutes per side. Regardless of the method, I always use a food thermometer to ensure the internal temperature reaches 165°F. This ensures the chicken breasts are safe to eat while remaining tender.

Chicken Cordon Bleu - Deep fry or shallow fry or air fry

Plating and the Final Touch

The presentation of Chicken Cordon Bleu is just as important as the taste. Once the chicken has rested on a cooling rack for about a minute to let excess oil drip off, I cut each piece at a 45-degree angle. This creates a beautiful visual where you can see the layers of Swiss cheese, ham, and pimento peppers. I finish the dish with a final sprinkle of salt and freshly ground pepper. To make it a complete meal, I love serving my Chicken Cordon Bleu with creamy mashed potatoes, potato wedges, or a side of tartar sauce. It is a restaurant-quality dish right from your own kitchen.

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Chicken Cordon Bleu

4 servingsTom the ChefPublished: 1.31.2026 ☆☆☆☆☆0x(write a review)👁323x
30 min.
30 min. +
2/5
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Ingredients:

Click any ingredient to learn more
Chicken:
4 PCS of chicken breasts (1 ½ - 2 LB*)
salt
pepper
FIlling:
4 slices of ham (I prefer boiled ham, but any kind of ham would work)
8 slices of Swiss cheese
4 TBSP of pimiento peppers (chili) - canned, drained (do not reserve liquid)
Breading station:
½ cup of all-purpose flour (adjust if needed)
2 eggs (adjust if needed)
¾ cup of milk (adjust if needed)
2 cloves of garlic - peeled and grated (or pressed) (adjust if needed)
3 cups of breadcrumbs (regular) (adjust if needed, preferably Panko preferably breadcrumbs from light bread)
Final touch:
salt
pepper - ideally freshly ground

*You can substitute with pork loins or chops without bones or a boneless veal loin.

Tools:

Click any tool to learn more
1x Measuring Cups
1x Cooking Spoon
1x Chef’s knife
1x Cutting Board
1x Meat Mallet (tendorizer)
1x Plastic Wrap
2x Medium Mixing Bowl (3 – 4 QT)
1x Small Hand Grater or Garlic Press
1x French Whisk
2x Plate
1x Deep Fryer or Pot and Thermometer or Air Fryer
1x Tongs
1x Food Thermometer (probe)
1x Cooling Rack or Paper Towels

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated
Calories 989 Protein 72.1 g Fat 48.1 g Saturated fat 20.0 g Carbohydrate 63.2 g Sugars 8.0 g Fiber 3.4 g Sodium 1112 mg Cholesterol 286 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
Chicken Cordon Bleu - Ingredients
All ingredients you need for the preparation of the chicken cordon blue.

1.Meat Preparation:

1.1.

Make sure that the chicken breasts are properly rinsed under cold water (to remove surface bacteria) and the unwanted parts are removed.

1.2.

Perform a butterfly cut to open up the chicken breast.

Meat Pounding-2
Meat Pounding-3
1.3.

Pound over plastic wrap to ¼” thickness using a meat mallet.

1.4.

Salt and pepper from both sides.

2.Form Chicken Pockets:

Notes:

  • Chicken cordon blue is chicken with a filling, hence the name, chicken pockets.
  • Form each pocket one-by-one.
2.1.

Place 1 slice of Swiss cheese in the middle of the chicken breast.

2.2.

Cover with one slice of ham.

2.3.

Cover the ham with 1 slice of Swiss cheese.

2.4.

Place on the top of the Swiss cheese, 1 TBSP of sliced (and drained) pimento peppers.

2.5.

Fold the filling into half and make sure it is in the center before rolling the chicken breast.

2.6.

Roll the chicken using the same method as you would when you roll a burrito. Start with folding the left and right side slightly over the filling (to prevent the filling from running out during frying), and then roll into a roulade shape.

2.7.

Place on a plate or baking sheet and repeat with the remaining chicken breasts.

2.8.
Optional:

To reach a perfect round shape and make breading easy, optionally place a freezer for about 30 to 45 minutes. Or skip this step to speed up the process.

3.Breading Station:

3.1.

Place ½ cup of all-purpose flour on a plate.

3.2.
Prepare the egg mixture– place into a medium mixing bowl:
2 eggs
¾ cup of milk
2 cloves of garlic – grated

Whisk together until combined (about 1 minute).

3.3.

Place 2 cups of breadcrumbs into a second mixing bowl.

4.Bread the Chicken Pockets:

Notes:

  • Perform each breading step from all sides.
  • Fry as soon as possible after breading. If you can work fast and cook all of them at the same time, then bread them all at the same time. Otherwise, I would recommend breading them in batches which you will fry them while the remaining chicken is waiting in the freezer.
4.1.

First, bread in flour.

4.2.

Then, place in the egg-milk mixture.

4.3.

Then place in the breadcrumbs.

4.4.
Then, bread again in the egg mixture and then the breadcrumbs.
Important:
If the endings of the pockets open up (or appear like they are opening), consider just additionally dipping them in the egg mixture and then breadcrumbs again to provide a better seal and prevent the cheese from running out during cooking.
4.5.

Put aside on a plate for the following frying and repeat with the remaining chicken.

5.Deep Fry or Shallow Fry or Air Fry:

Note:
Work in batches based on the size of your equipment – make sure that pockets are not touching.
From left to right: Cordon bleu prepared in the air fryer, deep fryer, and shallow fried.
From left to right: Cordon bleu prepared in the air fryer, deep fryer, and shallow fried.
5.1.
Deep fry:
Important:
Before you start, please read about the deep frying here.
5.1.1.

Preheat oil to 300°F.

5.1.2.

Carefully place chicken into the fryer one by one.

5.1.3.

Fry immersed in oil until a nice golden color is reached, and the pockets are fully cooked (about 6 – 8 mins from each side- top + bottom). *

5.1.4.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

5.2.

Shallow fry:

5.2.1.

Preheat the fry pan on medium-high heat with a layer of frying oil (between ¼ to ½”).

5.2.2.

Shallow fry until a nice golden color is reached and the chicken pockets are fully cooked (about 3-5 minutes from each side – in this case, shallow fry from all 4 sides). *

5.2.3.

When done, remove to a cooling rack and let the excess oil drip off (about one minute).

5.3.

Air fry:

5.3.1.

Preheat your air fryer to 330°F.

5.3.2.

Drizzle the bottom of the air fryer basket with frying oil.

5.3.3.

Place the chicken in.

5.3.4.

Drizzle the top of the chicken with oil.

5.3.5.

Air fry until a nice golden color is reached (about 11 minutes from each side).*

5.3.6.

Optionally, drizzle with more oil during air frying if needed.

6.Plating & Serving:

6.1.

Cut each under a 45° angle for the best visual effect for serving.

6.2.

Sprinkle with salt and pepper.

6.3.

Serve with mashed potatoes or fries.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

Read More
Poultry
Sliced Chicken Cordon Bleu with red pimento filling, served with piped mashed potatoes and parsley on a white plate.
Sliced Chicken Cordon Bleu with red pimento filling, served with piped mashed potatoes and parsley on a white plate.Sliced Chicken Cordon Bleu halves with red pimento filling, served with piped mashed potato and parsley.Sliced Chicken Cordon Bleu showing cheese and pimento filling, served with piped mashed potato and parsley.Sliced Chicken Cordon Bleu showing melted cheese and pimento pepper filling, plated with piped mashed potato.Sliced Chicken Cordon Bleu showing pale filling and red pimento center, plated with mashed potato and parsley.Sliced Chicken Cordon Bleu on a white plate showing cheese and pimento filling, with piped mashed potato and parsley.Sliced Chicken Cordon Bleu showing cheese and pimento filling, served with piped mashed potato on a white plateSliced Chicken Cordon Bleu with red pimento filling, plated with piped mashed potatoes and parsley.Sliced Chicken Cordon Bleu roll with melted cheese and red pepper filling, served with mashed potatoes and parsley.Sliced breaded Chicken Cordon Bleu roll with pimento pepper filling, plated with piped mashed potato and parsley.Sliced Chicken Cordon Bleu showing red pimento filling, plated with a mashed potato swirl and parsley.Sliced Chicken Cordon Bleu showing melted cheese and pimento pepper filling, with mashed potato and parsley behind.

Popular questions

How do I prevent the cheese from leaking out of my Chicken Cordon Bleu?

To keep the Swiss cheese inside your Chicken Cordon Bleu, I recommend two specific techniques from my recipe. First, when rolling the chicken breasts, use the burrito method by folding the sides inward before rolling to seal the ends. Second, use my double-breading technique at the breading station. If the ends still look a bit open, dip just the tips into the egg mixture and breadcrumbs an extra time to provide a better seal and prevent the cheese from running out during cooking.