Crispy Cordon Bleu with Creamy Sauce
Thin chicken breasts stuffed with ham and Swiss, breaded and pan-fried until golden, then finished with a silky white sauce. Serve with fresh veggies for a dinner that looks fancy but tastes like home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 slices deli ham, sliced
- 2 slices Swiss cheese, sliced
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- ½ cup heavy cream
Instructions
- 1
Lay each chicken breast flat. Using a sharp knife, slice horizontally through the thickest part, cutting almost all the way through but leaving one edge intact.
- 2
Open like a book. Layer one ham slice and one cheese slice inside each breast. Close gently and press the edges to seal.
- 3
Set up three shallow bowls: one with flour, one with beaten egg, one with panko. Coat each stuffed breast in flour, shaking off excess.
- 4
Dip in egg, then coat thoroughly in panko. Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Pan-fry chicken 5–6 minutes per side without moving, until golden brown and internal temp hits 165°F. Transfer to a plate.
- 6
Pour cream into the same skillet. Scrape up browned bits, simmer 2 minutes until thickened. Season with salt and pepper. Pour over chicken and serve with cucumber, tomato, and bell pepper.
Tools you’ll need
- 12-inch skillet
- three shallow bowls
- sharp chef's knife
- instant-read thermometer
- spatula
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