De Constructed Chicken Cordon Bleu
Indulge in the classic flavors of chicken cordon bleu reimagined with a modern twist in this Deconstructed Chicken Cordon Bleu recipe. Crisp, golden-breaded chicken cutlets are layered with savory seared ham and melty Swiss cheese, all brought together by a luxurious Dijon cream sauce. This easy-to-make version skips the rolling and stuffing of traditional recipes, offering a hassle-free preparation that doesn't skimp on flavor. Perfect for an elegant weeknight dinner or a special occasion, this dish is ready in under 45 minutes and is sure to impress. Garnish with fresh parsley for a vibrant, restaurant-quality finish.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Egg
- 1 cups Breadcrumbs
- 0.25 cups Vegetable oil
- 2 pieces Swiss cheese slices
- 4 pieces Deli-style ham slices
- 2 tablespoons Unsalted butter
- 1 tablespoons All-purpose flour (for sauce)
- 0.5 cups Chicken broth
- 0.5 cups Heavy cream
- 1 tablespoons Dijon mustard
- 1 tablespoons Fresh parsley (optional, for garnish)
Instructions
Slice the chicken breasts horizontally to create thin cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and black pepper.
Set up a dredging station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
Dredge each chicken cutlet first in the flour, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets and cook for 3-4 minutes per side until golden brown and fully cooked. Remove and set aside on a paper towel-lined plate.
In the same skillet, add the ham slices and sear for about 1 minute per side until slightly crisped. Remove and set aside.
In a small saucepan, melt the butter over medium heat. Stir in 1 tablespoon of flour and cook for 1 minute. Gradually whisk in the chicken broth and let it simmer for 2 minutes until slightly thickened.
Stir in the heavy cream and mustard, cooking until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste, then remove from heat.
To assemble, place one or two slices of seared ham on a plate, top with a chicken cutlet, and drape a slice of Swiss cheese over the hot chicken to let it melt slightly.
Drizzle the Dijon cream sauce over the top and garnish with chopped fresh parsley if desired. Serve immediately.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 800 mg | 266% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.2 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 598 mg | 46% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
