Super Tasty! How To Make The Perfect Cordon Bleu

If there’s one proof that cheese really does make everything better, it’s Cordon Bleu! Because a simple, well-breaded schnitzel is in itself actually a culinary highlight. Of course, the “pimped schnitzel” must also be well prepared. Some people remember the horror of a totally soft-boiled and tasteless cordon bleu from the university canteen… But with our recipe, it’s guaranteed to be delicious!

What you need

4 chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham
1 cup all-purpose flour
4 eggs
2 cups panko bread crumbs

For the Dijon Sauce:

3 tablespoons butter
2 cloves garlic
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup parmesan cheese
Salt and pepper to taste

And here’s how!

Rub the chicken breasts with salt, pepper, garlic powder and onion powder, then pat them out.

Place two layers of cheese and ham on the chicken breast, roll in cling film and chill in the fridge for half an hour.

Beat the eggs and put them in a bowl, put the breadcrumbs in a second bowl. Now dip the rolled-up cutlets (without the foil, of course) alternately into the eggs, then into the breadcrumbs to coat them.

Fry briefly in a pan and then finish cooking in the oven at 325°F.

For the sauce:

Melt the butter in a saucepan and sauté the garlic until soft. Add the flour and whisk.

Add the milk and whisk until smooth.

Add the mustard, parmesan, salt and pepper and whisk to combine.

Serve all together.

How do you like our Cordon Bleu? Tell us in the FB comments!