Hen Cordon Bleu Recipe – Lauren’s Newest

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This Hen Cordon Bleu Recipe checks each field: crispy coating, melty cheese, juicy hen, and a buttery sauce that brings all of it house. It appears to be like fancy, however it’s truly tremendous doable—no fancy instruments or bizarre substances. Only a meat mallet, slightly fridge time, and a stable technique that works. You get that restaurant-style golden brown crust and gooey Swiss cheese middle that may be a whole stunner on the dinner desk. And sure, I’ll stroll you thru each step.

Elements Wanted For Hen Cordon Bleu

Right here’s what you’ll must make hen sous-chef. Be sure you try the variations checklist as properly.

• Boneless, skinless hen breasts – use about 2 giant ones and slice in half lengthwise
• Salt & black pepper – for seasoning the hen
• Garlic powder – provides depth
• Herbes de Provence or Italian seasoning – both works nice
• Deli ham – I used cherry smoked, however any sliced ham will do
• Swiss cheese – the basic, melty middle
• Eggs + all-purpose flour + Panko breadcrumbs – your breading station!
• Peanut oil or different frying oil – wants to face up to medium-high warmth

For the sauce–

• Butter – for the roux
• All-purpose flour – helps thicken the sauce
• Entire milk & hen inventory – use each for the proper texture
• Dijon mustard & honey – only a bit of every for taste
• Parmesan cheese – freshly grated is finest
• Salt & black pepper – to style
• Parsley – chopped, for garnish

Variations

• Use mozzarella or provolone as an alternative of Swiss for a milder taste.
• Strive turkey slices as an alternative of ham for a twist.
• Need much less mess? Use the air fryer and a parchment paper-lined basket.
• Swap in Italian seasonings should you don’t have Herbes de Provence.
• Use common breadcrumbs should you don’t have Panko.

Find out how to Make Hen Cordon Bleu

For full recipe particulars, together with ingredient measurements, see the printable recipe card on the backside of this put up. Listed here are my step-by-step instructions:

1. Pound the Hen

Slice every hen breast in half horizontally to make 2 items per breast. Place hen in between 2 items of plastic wrap or inside a zipper prime bag, and utilizing a mallet or rolling pin begin pounding meat within the middle and work out towards the sides. Use agency, even strain to softly flatten to about 1/4 inch thickness. 

2. Season Nicely

Season each bit of hen generously with salt, black pepper, garlic powder, and Herbes de Provence. 

Professional Tip: Throw any leftover seasoning in with the flour.

3. Assemble the Bundles

Place every hen flat on a brand new small piece of plastic wrap. Lay one slice of ham and one slice of cheese on every flattened breast.

Roll the hen up tightly, beginning at one quick finish. Tuck within the sides as you roll.

Wrap every hen roll tightly within the plastic wrap it’s sitting on protecting the ends open as you roll. Then, swing the ends to create a twist that tightens the plastic wrap across the hen to assist maintain its form. Repeat with remaining items of hen. 

4. Chill

Place the wrapped rolls within the fridge for at the least half-hour to agency up. 

5. Set Up Breading Station

Within the meantime, arrange your dredging station by inserting flour, crushed eggs, and panko bread crumbs into 3 separate shallow dishes. 

6. Bread + Fry

Pour oil right into a deep fryer or heavy-bottomed pot (about 2–3 inches deep). Warmth on medium-high warmth till oil reaches 350° F.

Take away hen rolls from fridge and take away plastic wrap when able to fry.

Dredge hen within the flour combination, then eggs, then into the bread crumbs – urgent into the cutlet to coat it evenly. For further crispy hen you may repeat the flour/egg step, then go to the bread crumbs. 

Utilizing a spider strainer or giant slotted spoon, rigorously decrease rolls into the oil, working in batches as to not overcrowd the pan. Alter burner warmth to maintain oil at 350° F. 

Fry 6–8 minutes, turning often, till golden brown and inner temp hits 165°F. Switch to a wire rack to empty. Repeat till all hen rolls have been fried. 

Let relaxation a couple of minutes earlier than slicing into pinwheels. 

7. Make the Sauce

Place a small saucepan over medium warmth. Add butter and flour, whisking to mix. Prepare dinner for 2-3 minutes, whisking often.

Whisk in milk and hen inventory and remaining substances. Enable to only come as much as a boil earlier than eradicating from warmth. If sauce is simply too thick in your liking, add extra inventory.

8. Serve!

Place hen slices on serving plate, drizzle a few of the sauce over prime, garnish with contemporary chopped parsley, and luxuriate in heat!

Suggestions for Success

• Wrap tightly in plastic wrap to assist maintain form.
• Hold oil at 350° F utilizing an instant-read thermometer.
• Don’t skip the chilliness time—this helps every thing keep collectively.
• Use a rimmed baking sheet with a wire rack to empty the fried hen.
• Need further crunch? Double dip: flour, egg, flour, egg, panko.
• A pointy knife will make slicing simpler (and cleaner).

Storage + Make Forward Instructions

Retailer leftovers in an hermetic container within the fridge as much as 3 days. Reheat within the oven on a sheet tray or within the air fryer for finest outcomes.

Are you able to freeze it? Sure—wrap cooled hen tightly in plastic wrap and foil. Freeze as much as 2 months. Reheat in oven for finest texture.

Make forward? Completely. You possibly can assemble the hen rolls as much as 24 hours forward. Simply refrigerate till able to fry.

FAQ’s About Hen Cordon Bleu

Extra Scrumptious Hen Recipes to Strive!

Ceremonial dinner authorized. Big day prepared. Weeknight doable. That is one nice recipe that delivers each time. The printable recipe is under! Have an amazing day, buddies!

For those who make this recipe, I’d actually recognize it should you would give it a star score and depart your evaluate within the feedback! If in case you have an image of your completed dish, put up it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.

Hen Cordon Bleu

This Hen Cordon Bleu is a crispy, golden basic, full of melty Swiss cheese and savory ham. Served with a easy selfmade Dijon cream sauce, it’s good for a comforting dinner however particular sufficient for a flowery banquet.

Directions

• Slice every hen breast in half horizontally to make 2 items per breast. Place hen in between 2 items of plastic wrap or inside a zipper prime bag, and utilizing a mallet or rolling pin begin pounding meat within the middle and work out towards the sides. Use agency, even strain to softly flatten to about 1/4 inch thickness.

• Season each bit of hen generously with salt, black pepper, garlic powder, and Herbes de Provence.*

• Place every hen flat on a brand new small piece of plastic wrap. Lay one slice of ham and one slice of cheese on every flattened breast.

• Roll the hen up tightly, beginning at one quick finish. Tuck within the sides as you roll.

• Wrap every hen roll tightly within the plastic wrap it is sitting on protecting the ends open as you roll. Then, swing the ends to create a twist that tightens the plastic wrap across the hen to assist maintain its form. Repeat with remaining items of hen.

• Place the wrapped rolls within the fridge for at the least half-hour to agency up.

• Within the meantime, arrange your dredging station by inserting flour, crushed eggs, and panko bread crumbs into 3 separate shallow dishes.

• Pour oil right into a deep fryer or heavy-bottomed pot (about 2–3 inches deep). Warmth on medium-high warmth till oil reaches 350° F.

• Take away hen rolls from fridge and take away plastic wrap when able to fry.

• Dredge hen within the flour combination, then eggs, then into the bread crumbs – urgent into the cutlet to coat it evenly. For further crispy hen you may repeat the flour/egg step, then go to the bread crumbs.

• Utilizing a spider or giant slotted spoon, rigorously decrease rolls into the oil, working in batches as to not overcrowd the pan. Alter burner warmth to maintain oil at 350° F.

• Fry 6–8 minutes, turning often, till golden brown and inner temp hits 165°F. Switch to a wire rack to empty. Repeat till all hen rolls have been fried.

• Let relaxation a couple of minutes earlier than slicing into pinwheels.

for the sauce-

• Place a small saucepan over medium warmth.

• Add butter and flour, whisking to mix. Prepare dinner for 2-3 minutes, whisking often.

• Whisk in milk and hen inventory and permit to only come as much as a boil earlier than eradicating from warmth. If sauce is simply too thick in your liking, add extra inventory.

• Stir in dijon mustard, honey, parmesan cheese, salt, and black pepper.

• Place hen slices on serving plate, drizzle a few of the sauce over prime, garnish with contemporary chopped parsley, and luxuriate in heat!

Notes

*Throw any leftover seasoning in with the flour.

Diet

Energy: 2476kcal | Carbohydrates: 20g | Protein: 57g | Fats: 244g | Saturated Fats: 50g | Polyunsaturated Fats: 71g | Monounsaturated Fats: 108g | Trans Fats: 0.3g | Ldl cholesterol: 181mg | Sodium: 2287mg | Potassium: 988mg | Fiber: 1g | Sugar: 15g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 477mg | Iron: 2mg

Key phrase: hen sous-chef