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chicken cordon bleu with dijon cream sauce
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5 from 1 vote

Chicken Cordon Bleu with Dijon Cream Sauce

This is a recipe for Chicken Cordon Bleu with Dijon Cream Sauce
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Chicken
Servings: 4
Author: Vanjo Merano


  • 2 lbs. boneless chicken breasts
  • 3 to 6 pieces sliced ham
  • 3 to 6 pieces Swiss cheese
  • 1 1/2 cups Panko bread crumbs
  • 2 eggs beaten
  • 2 cups cooking oil
  • Salt to taste

Dijon Cream Sauce:

  • ½ cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons butter
  • 2 tablespoons minced yellow onion
  • Salt to taste


  • Place a plastic wrap over a flat surface. Arrange a piece of chicken over the wrap, and then cover the chicken with it. Pound the chicken using a meat tenderizer tool until it flattens.
  • Sprinkle salt all over the chicken breast.
  • Prepare the filling by putting a slice of cheese and ham over the chicken. Roll the chicken to cover the filling and then seal it by inserting toothpicks into the rolled chicken.
  • Heat oil in a cooking pot.
  • Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step twice to make the coating thicker.
  • Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken over to fry the opposite side, you can do so and cook it for 8 minutes. If you will deep while the chicken is fully submerged, 12 minutes should be enough, but feel free to cook no longer than 15 minutes.
  • Remove the chicken from the pot. Let it cool down. Slice into serving pieces.
  • Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft.
  • Pour heavy whipping cream. Let boil. Add Dijon mustard. Stir and continue to cook in medium heat until it reduces to half. Add salt to taste.
  • Pour sauce over the chicken. Serve.
  • Share and enjoy!


Serving: 4g