Crispy Chicken Cordon Bleu with Fries & Salad
Thin chicken breasts stuffed with ham and Swiss, breaded and pan-fried until golden — served with oven fries and a quick side salad. Restaurant vibes, weeknight speed.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 breasts (6 oz each) boneless, skinless chicken breasts
- 2 oz deli ham, sliced
- 2 oz Swiss cheese, sliced
- ¼ cup all-purpose flour
- 2 large eggs
- ¾ cup panko breadcrumbs
- 2 cups mixed greens for salad
Instructions
- 1
Start oven fries: toss 10 oz frozen fries with 1 tbsp oil, spread on a baking sheet, bake at 425°F for 20 minutes.
- 2
Lay a chicken breast on a cutting board. Using a sharp knife, cut horizontally into the thickest part, almost through, then open like a book.
- 3
Stuff the opening with 1 slice ham and 1 slice Swiss. Fold closed and press gently. Repeat with the second breast.
- 4
Set up three shallow bowls: flour in one, beaten eggs in the second, panko mixed with 0.5 tsp salt and pepper in the third.
- 5
Coat each stuffed breast in flour, shaking off excess, then dip in egg, then coat evenly with panko, pressing gently to adhere.
- 6
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers. Slide in the breaded chicken, cook 5 minutes per side until golden and cooked through.
- 7
Toss greens with 1 tbsp olive oil, a squeeze of lemon, salt, and pepper. Serve chicken hot alongside fries and salad.
Tools you’ll need
- 12-inch skillet
- cutting board
- sharp knife
- three shallow bowls
- baking sheet
- tongs
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