why make this recipe
Gordon Ramsay’s Cordon Bleu recipe is a delicious way to enjoy chicken with a twist. This classic dish combines savory ham and melted Swiss cheese, all wrapped inside a crispy breadcrumb coating. It’s perfect for a family dinner or impressing guests at a gathering. Plus, the creamy sauce adds an extra layer of flavor that everyone will love.
how to make Gordon Ramsay Cordon Bleu
Ingredients:
- 2 small chicken breasts (180–210g each)
- 4 slices Swiss cheese
- 4–6 slices ham (about 75g)
- Salt and pepper, to taste
- Toothpicks, to seal
- 3 Tbsp mayonnaise
- 1½ Tbsp Dijon mustard
- ½ cup panko breadcrumbs
- Oil spray
- 1 egg
- 2 tsp plain flour
- 1 cup panko breadcrumbs (for dredging)
- 1½ Tbsp butter
- 1½ Tbsp flour (for sauce)
- 1¼ cups milk (300ml)
- 2 Tbsp Dijon mustard (for sauce)
- 3 Tbsp finely grated parmesan cheese
- Salt and pepper, to taste (for sauce)
Directions:
- Preheat & Toast: Set the oven to 200°C (180°C fan). Spread panko on a tray, spray with oil, and bake for 3 minutes until golden.
- Prep Chicken: Cut a pocket into each chicken breast. Stuff with cheese and ham, then seal firmly with toothpicks. Season the exterior with salt and pepper.
- Coat the Chicken: For the easy method, mix mayonnaise and Dijon mustard, spread over chicken, and press into panko. For the dredge method, dip chicken in a mixture of whisked egg and flour, then coat with panko.
- Bake: Place on a lined tray, spray with oil, and bake for 25–30 minutes or until the chicken is cooked through (75°C) and the crust is golden. Remove toothpicks before serving.
- Make Sauce: Melt butter in a pan, stir in flour for 1 minute. Slowly whisk in milk until smooth. Add Dijon mustard and parmesan cheese, then simmer for 2–3 minutes until creamy. Season to taste.
- Serve: Plate the chicken, spooning the sauce over the top or serving it on the side.
how to serve Gordon Ramsay Cordon Bleu
Serve the Cordon Bleu hot, garnished with a sprinkle of chopped parsley if desired. You can pair it with a fresh salad, roasted vegetables, or mashed potatoes for a complete meal.
how to store Gordon Ramsay Cordon Bleu
Leftover Cordon Bleu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or an air fryer to keep it crispy, instead of using a microwave.
tips to make Gordon Ramsay Cordon Bleu
- Make sure to seal the chicken pockets well with toothpicks to prevent the cheese from leaking out while cooking.
- Don’t skip toasting the panko; it adds a nice crunch to the final dish.
- Use a meat mallet to pound the chicken breasts to an even thickness for more even cooking.
variation
You can switch out the Swiss cheese for other types, such as cheddar or Gruyère, depending on your preference. Additionally, try adding herbs like rosemary or thyme for extra flavor.
FAQs
1. Can I use turkey instead of chicken?
Yes, you can use turkey breasts as a substitute for chicken. Just adjust the cooking time if the turkey is thicker.
2. Can I make it ahead of time?
You can prep the chicken and coat it in panko, then store it in the fridge for a few hours before baking.
3. What can I use instead of panko breadcrumbs?
If you don’t have panko, you can use regular breadcrumbs. Just make sure to season them for added flavor.
Gordon Ramsay's Cordon Bleu
Ingredients
Main Ingredients
- 2 small small chicken breasts (180–210g each)
- 4 slices Swiss cheese
- 4–6 slices ham (about 75g)
- to taste Salt and pepper
For Coating
- 3 Tbsp mayonnaise
- 1½ Tbsp Dijon mustard
- ½ cup panko breadcrumbs for coating
- 2 tsp plain flour for dredging
- 1 cup panko breadcrumbs for dredging
For the Sauce
- 1½ Tbsp butter
- 1½ Tbsp flour for sauce
- 1¼ cups milk (300ml)
- 2 Tbsp Dijon mustard for sauce
- 3 Tbsp finely grated parmesan cheese
- to taste Salt and pepper for sauce
For Preparation
- Toothpicks to seal the chicken pockets
Instructions
Preparation
- Preheat the oven to 200°C (180°C fan). Spread panko on a tray, spray with oil, and bake for 3 minutes until golden.
- Cut a pocket into each chicken breast. Stuff with cheese and ham, then seal firmly with toothpicks. Season the exterior with salt and pepper.
Coating and Baking
- For the easy method, mix mayonnaise and Dijon mustard, spread over chicken, and press into panko. For the dredge method, dip chicken in a mixture of whisked egg and flour, then coat with panko.
- Place on a lined tray, spray with oil, and bake for 25–30 minutes or until the chicken is cooked through (75°C) and the crust is golden. Remove toothpicks before serving.
Making the Sauce
- Melt butter in a pan, stir in flour for 1 minute. Slowly whisk in milk until smooth. Add Dijon mustard and parmesan cheese, then simmer for 2–3 minutes until creamy. Season to taste.
Serving
- Plate the chicken, spooning the sauce over the top or serving it on the side.