Skip to main content

Chicken Cordon Bleu

Chicken Cordon Bleu

A staple in french cuisine is the Chicken Cordon Bleu. which is basically shnitzel with ham and cheese rolled inside. To make it kosher, we must 1st replace the ham which is easy, as Jews are known for our delicious deli, but harder to replace is the cheese, i have done that with a simple mayonnaise based dressing.

  • 4 ServingsServings


  • 4 chicken breasts; skinned and boned
  • 4 slices of deli i prefer goosebreast, if you cant find kosher goosebreast my 2nd choice is beef pastrami
  • 2 eggs; beaten

Breading Mix:

  • 1 cup white flour
  • 1 cup golden unflavored breadcrumbs
  • 1 cup Panko
  • Spices to taste


  • 2 tablespoon mayonnaise (i highly recommend regular)
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard


  1. Mix together your sauce, set aside.
  2. Mix together the breading mix, spicing to your taste. i like a little Italian seasonings and salt.
  3. Lay the chicken breasts between 2 sheets of parchment paper and tenderize to about 1/4 in thick, being careful not to rip the flesh.
  4. Trim the slices of deli so that they are smaller than the breasts and lay a slice on top of each breast.
  5. Spread some dressing over the deli, enough to cover but don't let it drip as it will ooze out of the breading.
  6. Roll the chicken breast up, being careful to hold in the filling. (you can fold it over if you cant get it to roll)
  7. Gently dip each rolled up breast first in the egg and then in the breading mix.
  8. Repeat the dipping egg and then breading until the chicken is well coated and the filling is completely enclosed.
  9. Pour enough oil to fill a large frying pan about 1.5inches. Heat the oil to 375*F.
  10. Fry the chicken  for 7 minutes, then lower the heat and cook for another 5 minutes to make sure the breading doesn't burn while the chicken is completely cooked through.
  11. Remove with a slotted spoon and place on paper towels to drain.
Publish date: