CORDON BLEU

Mains & EntréesHigh ProteinFrench and Classical
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 25 min ★★★☆☆ 4

Ingredients

Chicken

•            Chicken breasts: 4 pieces (≈ 700–800 g total)

•            Salt: 6 g

•            Black pepper: 2 g

Filling

•            Ham slices: 120 g

•            Swiss cheese / Emmental / Gruyère: 120 g

Breading

•            Flour: 60 g

•            Eggs (beaten): 100 g (≈ 2 eggs)

•            Breadcrumbs: 120 g

Cooking

•            Butter: 20 g

•            Olive oil: 20 g

Cooking instructions

1. Prepare the chicken

Slice each chicken breast horizontally to create a pocket or butterfly it open. Season with salt and pepper.

2. Add the filling

Place a slice of ham and cheese inside each breast. Fold or roll tightly and secure with toothpicks if needed.

3. Bread the chicken

Coat each piece in flour, dip in beaten egg, then coat in breadcrumbs. Press firmly so the crumbs stick.

4. Cook

Heat butter and oil in a pan. Brown the chicken on all sides for 4–5 minutes.

Transfer to a 180°C oven and bake 15–18 minutes until cooked through and golden.

5. Serve

Slice and serve with vegetables, potatoes, or a light salad.

Chef ’s Notes

•            Rolling the chicken tightly prevents cheese from leaking.

•            A mix of butter and oil gives flavour and prevents burning.

•            Baking after browning ensures the chicken stays juicy.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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