The Ultimate Guide To Making Chicken Cordon Bleu With Chicken Tenderloins – A Step-by-step Guide

Chicken cordon bleu, a classic French dish, is renowned for its tender chicken, melted cheese, and crispy breadcrumb coating. While traditional recipes use chicken breasts, this guide will demonstrate how to make an equally delicious cordon bleu using chicken tenderloins.

Ingredients:

• 12 chicken tenderloins
• 12 slices Swiss cheese
• 12 slices ham
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

#1. Prepare the Chicken:

• Pound the chicken tenderloins flat using a meat mallet or rolling pin.
• Season with salt and pepper.

#2. Assemble the Cordon Bleu:

• Place a slice of cheese on each flattened chicken tenderloin.
• Top with a slice of ham.
• Roll up the chicken, ham, and cheese tightly.

#3. Coat the Cordon Bleu:

• Dip each rolled-up cordon bleu into the flour, then the eggs, and finally the breadcrumbs.
• Press the breadcrumbs firmly into the chicken.

#4. Fry the Cordon Bleu:

• Heat vegetable oil in a large skillet over medium heat.
• Carefully place the cordon bleus in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.
• Drain on paper towels.

#5. Serve and Enjoy:

• Serve the chicken cordon bleu hot with your favorite sides, such as mashed potatoes or roasted vegetables.

Variations:

• Cheese: Use different types of cheese, such as mozzarella, provolone, or cheddar.
• Ham: Substitute the ham with bacon, prosciutto, or smoked turkey.
• Breadcrumbs: Add herbs or spices to the breadcrumbs for extra flavor.
• Sauce: Serve with a creamy mushroom sauce or a tangy mustard sauce.

Tips:

• If you don’t have a meat mallet, you can use a heavy object like a can or a skillet to pound the chicken.
• To prevent the cordon bleu from unrolling during frying, secure it with toothpicks.
• Let the cordon bleu rest for a few minutes before slicing to allow the juices to redistribute.

Common Mistakes:

• Overcooking the Chicken: Cook the cordon bleu until it’s golden brown, but not overcooked, to avoid dry and tough chicken.
• Not Sealing the Roll-Ups: Ensure the cordon bleus are rolled tightly and sealed properly to prevent the filling from leaking out.
• Using Old Breadcrumbs: Fresh breadcrumbs will provide a crispy coating. Avoid using stale or expired breadcrumbs.

FAQ:

Q: Can I bake the chicken cordon bleu instead of frying it?
A: Yes, you can bake the cordon bleu at 400°F for 20-25 minutes, or until cooked through.

Q: How do I know if the chicken cordon bleu is cooked through?
A: Insert a meat thermometer into the center of the thickest part of the chicken. It should read 165°F.

Q: Can I make chicken cordon bleu ahead of time?
A: Yes, you can assemble the cordon bleus up to 24 hours in advance and store them in the refrigerator. When ready to cook, bring them to room temperature for 30 minutes before frying.