Gourmet French Chicken Cordon Bleu with Dijon Mustard Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts 8 slices of Black Forest ham 4 thin slices of Swiss cheese 1 cup panko breadcrumbs 2 large eggs 1/4 cup all
• purpose flour 2 cups vegetable oil for frying Salt and pepper, to taste For the Dijon Mustard Sauce: 1/2 cup mayonnaise 3 tablespoons Dijon mustard 1 tablespoon white wine vinegar 1 teaspoon honey Salt and pepper, to taste

Instructions

1. Start by preparing the chicken cordon bleu. Season the chicken breasts with salt and pepper. Place one slice of ham on each breast, followed by a slice of Swiss cheese, and then roll up each chicken breast tightly. Secure with toothpicks if needed.
2. Set up a breading station: flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each rolled chicken breast first in the flour, then in the egg, and finally in the breadcrumbs, pressing gently to adhere.
3. In a deep frying pan, heat the vegetable oil to 350°F (175°C). Carefully lower each breaded chicken breast into the hot oil and cook for 3 4 minutes per side, or until golden brown and cooked through. Remove from the oil and let rest on a wire rack to drain excess oil.
4. For the Dijon mustard sauce, whisk together mayonnaise, Dijon mustard, white wine vinegar, honey, salt, and pepper in a small bowl.
5. Slice each chicken cordon bleu into 1 inch (
6. 5 cm) rounds and serve with a generous dollop of the Dijon mustard sauce on the side.

Chef’s Insight

The secret to perfect fried chicken cordon bleu is a well-seasoned, evenly coated breading that gives way to tender, juicy chicken and rich, gooey cheese inside. Make sure the oil is at the correct temperature for crispy, golden crusts.

Notes

Ensure your chicken breasts are of equal size for even cooking times and results.