Chicken Cordon Bleu is a rolled chicken breast filled with ham and Gruyère, breaded, and pan-fried until crisp. It is precise cooking — even pounding, tight rolling, controlled heat, clean slicing.
Why This Dish Matters
Cordon Bleu represents post-war French refinement — structured plating, careful breading, and attention to texture. It is about contrast: crisp exterior, molten interior, disciplined technique.
Technique Intelligence
Primary Technique: Stuffed Roulade + Controlled Browning
Success depends on:
- Even thickness
- Tight rolling
- Proper sealing
- Temperature control
Common failure: cheese leakage.
Cause: loose roll or overheating.
Optional Sous Vide Chicken Cordon Bleu Method
Why Sous Vide Works Here
Cordon Bleu fails for one reason:
The outside finishes before the inside is ready.
Sous vide solves that:
- Chicken cooks evenly edge to edge.
- Cheese warms without exploding.
- Browning becomes controlled and brief.
It separates doneness from crust — which is professional thinking.
Additional Equipment
- Sous vide circulator
- Vacuum sealer or heavy zip-top bags
- Large pot or water bath container
- Paper towels (drying is critical before searing)
Additional Ingredients
Same ingredient list as classic version. No changes required.
Ingredient Intelligence
Chicken
Boneless, skinless breasts are used for even pounding and rolling. Uniform thickness prevents undercooked centers or overcooked edges.
Ham
Thin slices of Jambon de Paris or mild ham provide salt and structure. Thick deli ham disrupts the roll and prevents tight sealing.
Cheese
Gruyère is traditional. It melts smoothly and carries nutty depth without separating into grease.
FAQ
Why does cheese leak out?
The roll was loose or the pan was too hot.
Can I use Swiss instead of Gruyère?
Yes, but expect more moisture release.
Is sous vide necessary?
No. It improves moisture and control but is optional.
What internal temperature is correct?
165°F for classic method. 155°F in sous vide bath before searing.
Chicken Cordon Bleu
Equipment
- Equipment
- Meat mallet or rolling pin
- Plastic wrap
- Vacuum sealer (for sous vide version)
- 3 shallow dredging bowls
- Heavy skillet
- Sous vide circulator (optional method)
Ingredients
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly cracked black pepper
- 4 thin slices ham Jambon de Paris preferred
- 4 slices Gruyère cheese
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup fine breadcrumbs
- 3 tablespoons neutral oil
- 1 tablespoon unsalted butter
Instructions
Instructions
- Pound 4 chicken breasts between plastic wrap to ¼-inch thickness. Season with salt and pepper.
- Lay 1 slice ham and 1 slice Gruyère on each breast, keeping edges clear.
- Roll tightly into cylinders. Secure seam underneath.
- Dredge each roll in ½ cup flour, shaking off excess.
- Dip into 2 beaten eggs.
- Coat in 1 cup fine breadcrumbs, pressing gently to adhere.
- Heat 3 tablespoons neutral oil and 1 tablespoon butter in a heavy skillet over medium heat.
- Fry seam-side down first, turning to brown evenly on all sides, about 8–10 minutes total.
- Transfer to a 350°F oven for 8–10 minutes, until internal temperature reaches 165°F.
- Rest 5 minutes before slicing.
Sous Vide Method (Professional Roulade)
Temperature: 155°F (68°C)
Instructions
- Pound and fill chicken as above.
- Roll tightly and wrap each roulade firmly in plastic wrap, twisting ends to compress into an even log.
- Vacuum seal the wrapped roulades individually.
- Cook in a water bath at 155°F for 1 hour 15 minutes.
- Transfer to an ice bath for 10 minutes.
- Remove from bag and plastic wrap. Pat completely dry.
- Chill 15–30 minutes for easier handling.
- Dredge in flour, dip in egg, coat in breadcrumbs.
- Pan-sear in 3 tablespoons neutral oil and 1 tablespoon butter over medium heat until deeply golden, about 3–4 minutes total.
- Rest 5 minutes before slicing.
- No oven finish required.
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