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Ingredients
- Serves 8 people
4 medium-sized chicken breasts (butterflied, skin and loin removed)
sliced ham or bacon strips (Using high quality bacon or prosciutto in place of ham will elevate the dish.)
non-melting processed cheese, sliced into batonnets (baton/stick)
salt and pepper as needed
4 eggs
200 g cups all-purpose flour
150 g cups panko breadcrumbs
1 liter of vegetable oil for frying
white sauce/ranch dressing:
250 ml mayonnaise
90 ml milk
salt as needed
pepper as needed
sugar as needed
chopped spring onions
cheese sauce:
200 g processed melting cheese
100 ml milk (or as needed)
20 g annatto seeds
Log in to watch this premium content and more!Chicken Cordon Bleu
French in name, Swiss in origin, Cordon Bleu is now commonly enjoyed in the Philippines on festive occasions such as Noche Buena, a widely celebrated Christmas Eve dinner. In my Filipino-style Chicken Cordon Bleu recipe, ham and cheese are wrapped in tender juicy chicken that’s coated with panko breadcrumbs. Fry it to golden brown perfection and savor a satisfying crunch that gives way to moist chicken infused with rich creamy flavors in every bite. Serve with a side of ranch dressing and cheese sauce to complement the dish. A truly delicious present to give your family this holiday season.
- Medium
- 15 min
- 15 min
- 15 min
- 3 steps
- 17 Ingredients
- Medium
- 3 steps
- 17 Ingredients
- 15 min
- 15 min
- 15 min
Instructions
-
Prepare chicken cordon bleu
- Request for your butcher to flatten out the chicken for you upon purchase.
- Cover the chicken with plastic wrap on both sides.
- With a rolling pin or a small pan, use it to flatten the breast evenly.
- Season with salt and pepper.
- Lay 1 piece of ham on the chicken breast.
- Place 1 batonnet of cheese on top of the ham.
- Roll the chicken tightly.
- Place in another piece of plastic wrap and roll rightly. Twist the ends to secure.
- Place in the freezer for at least 30 or in the chiller overnight for it to firm up.
- Before frying, set up your breading station. In separate bowls, place flour, breadcrumbs, and egg.
- Remove the plastic wrap from the chicken, roll it in flour, shake the excess, dip it in the scrambled egg, then straight to the bread crumbs, then back to the egg, then back to the breadcrumbs again. Do this for all your chicken.
- Heat up your oil and gently fry your chicken for 10 – 12 minutes.
- Let drain on a rack or paper towels.
- Cool for at least 5 minutes before slicing
-
Make white sauce/ranch dressing
- Add everything in a blender then blend until smooth. Adjust seasoning and consistency if needed.
-
Prepare cheese sauce
- In a pot, add the cheese and the milk together.
- When melted, color the mixture using annatto seeds placed in a strainer.
- Adjust seasoning and consistency if needed
Plate and Serve!
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Ingredients
- Serves 8 people
-
4 medium-sized chicken breasts (butterflied, skin and loin removed)
-
sliced ham or bacon strips (Using high quality bacon or prosciutto in place of ham will elevate the dish.)
-
non-melting processed cheese, sliced into batonnets (baton/stick)
-
salt and pepper as needed
-
4 eggs
-
200 g cups all-purpose flour
-
150 g cups panko breadcrumbs
-
1 liter of vegetable oil for frying
-
white sauce/ranch dressing:
250 ml mayonnaise
-
90 ml milk
-
salt as needed
-
pepper as needed
-
sugar as needed
-
chopped spring onions
-
cheese sauce:
200 g processed melting cheese
-
100 ml milk (or as needed)
-
20 g annatto seeds
Nutrition
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