I remember the first time I ate a chicken cordon bleu. I was visiting my aunt in Switzerland and she took me to this restaurant in the country where I ate my first and most amazing cordon bleu ever. I’ve been craving it for the past month or so, but I was waiting to make it because I wanted to introduce it to my cooking class. I hold cooking classes once in a while for Japanese people who live in the neighbourhood. The menu for today’s class was a cordon bleu and a homemade caesar salad and dressing, which you can find the recipe for here.
I used some gluten-free breadcrumbs and the ladies couldn’t tell the difference! I also made one roll with almond flour (pictured in the smaller frying pan), which was just as good! If you don’t feel like using gluten-free breadcrumbs, know that that is always an option.
The breadcrumbs were flavoured with salt, pepper and fresh thyme from my garden. I usually make my cordon bleu with Swiss cheese, but I haven’t been able to find some in Japan yet, so I used some gruyere cheese! I also used some prosciutto instead of ham. A cordon bleu is usually deep-fried, but I decided to pan fry it and finish it off in the oven this way it would cut some of the calories.
Chicken Cordon Bleu
- Butterfly the chicken breasts, carefully not cutting through completely, and place over some parchment paper or saran wrap. Cover the breasts with another sheet of parchment paper or saran wrap. Pound each breast with either a rolling pin or a meat mallet until desired thickness (a 1cm thickness would be preferred). Sprinkle the pinches of salt & pepper over each breast.
Lay out the prosciutto slices over each breast and cover with the slices of Swiss cheese.
- Roll each breast up tight like a jellyroll so that it forms a nice roll. You can close them up with toothpicks if they don’t seem to stay closed on their own.
- Preheat your oven to 200C/400F.
Mix the pork rinds and almond flour, 1 tbsp salt & pepper, and thyme in one bowl. Add the coconut flour in another. Crack the eggs open in another bowl and mix.
Dust the chicken rolls with the coconut flour, dip it in the egg mixture and gently coat it in the breadcrumbs.
- Add the olive oil to a large cast iron skillet and heat. Add each breast to the pan and cook on medium-heat for 5 minutes on each side.
- Transfer the cast iron skillet to the oven and cook an additional 10 minutes, or until cooked through. You can check the temperature of the breasts by inserting a thermometer and if its over 65C/150F, the chicken is ready.
- Cut into pinwheels and serve with either a salad or steamed vegetables.