De Constructed Chicken Cordon Bleu

Indulge in the classic flavors of chicken cordon bleu reimagined with a modern twist in this Deconstructed Chicken Cordon Bleu recipe. Crisp, golden-breaded chicken cutlets are layered with savory seared ham and melty Swiss cheese, all brought together by a luxurious Dijon cream sauce. This easy-to-make version skips the rolling and stuffing of traditional recipes, offering a hassle-free preparation that doesn't skimp on flavor. Perfect for an elegant weeknight dinner or a special occasion, this dish is ready in under 45 minutes and is sure to impress. Garnish with fresh parsley for a vibrant, restaurant-quality finish.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces Chicken breasts
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 large Egg
• 1 cups Breadcrumbs
• 0.25 cups Vegetable oil
• 2 pieces Swiss cheese slices
• 4 pieces Deli-style ham slices
• 2 tablespoons Unsalted butter
• 1 tablespoons All-purpose flour (for sauce)
• 0.5 cups Chicken broth
• 0.5 cups Heavy cream
• 1 tablespoons Dijon mustard
• 1 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Slice the chicken breasts horizontally to create thin cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and black pepper.

Step 2

Set up a dredging station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.

Step 3

Dredge each chicken cutlet first in the flour, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets and cook for 3-4 minutes per side until golden brown and fully cooked. Remove and set aside on a paper towel-lined plate.

Step 5

In the same skillet, add the ham slices and sear for about 1 minute per side until slightly crisped. Remove and set aside.

Step 6

In a small saucepan, melt the butter over medium heat. Stir in 1 tablespoon of flour and cook for 1 minute. Gradually whisk in the chicken broth and let it simmer for 2 minutes until slightly thickened.

Step 7

Stir in the heavy cream and mustard, cooking until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste, then remove from heat.

Step 8

To assemble, place one or two slices of seared ham on a plate, top with a chicken cutlet, and drape a slice of Swiss cheese over the hot chicken to let it melt slightly.

Step 9

Drizzle the Dijon cream sauce over the top and garnish with chopped fresh parsley if desired. Serve immediately.

Nutrition Facts

Serving size	(1091.5g)

Amount per serving	% Daily Value*
Calories	2815.2

Total Fat 169.4g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 35.6g
Cholesterol 799.5mg	0%
Sodium 6630.6mg	0%
Total Carbohydrate 140.9g	0%
Dietary Fiber 5.9g	0%
Total Sugars 10.2g
Protein 182.4g	0%

Vitamin D 65.8IU	0%
Calcium 597.5mg	0%
Iron 13.0mg	0%
Potassium 787.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 25.9%

Carbs: 20.0%