Chicken Cordon Blue – tender chicken, ham and Swiss cheese rolled and breaded. Delicious!
When I was growing up there were certain sounds that I loved to hear coming from the kitchen. One of those sounds was that of my mother’s meat mallet pounding away in the kitchen. That sound meant one of two things. We were having my mom’s “round steaks” or we were having Cordon Blue. Both of which were meals I loved.
My mother made her Cordon Blue with traditional veal, and deep fried the rolls of breaded goodness. This version that I am sharing today is made with chicken cutlets and is baked.
To begin, preheat your oven to 350 degrees.
In your food processor, combine 2 cups of bread crumbs, 1/3 cup parmesan cheese, 1/2 teaspoon garlic powder and 3/4 teaspoon thyme. Pulse these together a few times, until very fine. Pour the mixture into a shallow dish.
In another dish, whisk 2 eggs and 1/3 cup of milk until frothy.
In a third dish, place about a cup of flour.
Now for the substance. You’ll need a package of thin chicken cutlets, some Swiss cheese, and some sliced ham from the deli. I used about 4 ounces of cheese. You’ll cut the cheese into sticks – and you’ll need as many “cheese sticks” as you have chicken cutlets. You’ll need the same number of ham slices. And you’ll need some toothpicks.
Place a slice of ham and a cheese stick on a chicken cutlet.
Roll them up tightly and secure with toothpicks.
Dredge the roll in the flour, then coat with the egg wash, and then with the bread crumbs.
Place it on a baking sheet. Repeat with the rest of the chicken cutlets, ham and cheese.
Bake these for 35-40 minutes or until they are cooked through.
Look at that gorgeous, gooey cheese!
Carefully remove the toothpicks.
Serve with your favorite sides.
Join our Sunday Supper team as we share recipes for "Stuff, Roll and Wrap" Sunday! Thank you to Amy at Kimchi MOM for hosting!
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