Chicken Cordon Bleu Recipe

Name: Chicken Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) chicken breasts, cut in half and pounded into thin scallops; 8 slices prosciutto; 8 slices bethmale cheese; 1 cup flour; 2 eggs, slightly beaten with 2 tablespoons milk; 1 cup herb breadcrumbs; Emeril's Original Essence (or favorite sesoning); 3 tablespoons olive oil; 4 ounces julienned prosciutto; 1 cup sweet peas; salt and black pepper; 1 tablespoon butter; 2 cups mornay sauce, hot

Servings: persons

4 (6 ounce) chicken breasts, cut in half and pounded into thin scallops
8 slices prosciutto
8 slices bethmale cheese
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb breadcrumbs
Emeril's Original Essence (or favorite sesoning)
3 tablespoons olive oil
4 ounces julienned prosciutto
1 cup sweet peas
salt and black pepper
1 tablespoon butter
2 cups mornay sauce, hot

1
Season each side of the chicken scallops with salt and pepper.
2
Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop.
3
Season the flour with Essence.
4
Carefully dredge the chicken in flour.
5
Dip the chicken in the egg mixture, letting any excess drip off.
6
Season the bread crumbs with Essence.
7
Finally dredge the chicken in the herb crust, crusting each side completely.
8
In a saute pan, heat the olive oil.
9
When the oil is hot, add the chicken.
10
Saute for 2 to 3 minutes on each side or until golden brown.
11
Remove from the pan and drain on a paper-lined plate.
12
Season with Essence.
13
In a saute pan, melt the butter.
14
Add the julienned proscuitto and sweet peas.
15
Season with salt and pepper.
16
Saute for 2 minutes.
17
Fold the proscuitto and peas into the Mornay sauce.
18
Serve the sauce with the chicken.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6 ounce) chicken breasts, cut in half and pounded into thin scallops, 8 slices prosciutto, 8 slices bethmale cheese, 1 cup flour, and more.

Yes, Chicken Cordon Bleu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions