Juicy chicken, pork ham, melted Emmental cheese and golden breadcrumbs create a beloved combination that tastes just like in a restaurant. Chicken Cordon Bleu is perfect for a family lunch or a festive dinner.
Preparation is simple and straightforward. Just slice the chicken breasts, gently pound them, fill with ham and cheese, and coat in the classic three-step breading. After frying, finish the schnitzels briefly in the oven so the meat cooks through and the cheese inside melts perfectly. Serve with fries, potatoes, mashed potatoes or a light salad.
What You Will Need
For stuffed chicken schnitzels:
- 4 chicken breasts,
- 8 slices of pork ham,
- 4 slices of Emmental cheese,
- 100 g plain flour,
- 1 egg,
- 100 g breadcrumbs,
- 300 ml vegetable oil,
- salt to taste.
For serving:
- lamb’s lettuce or another light salad,
- fries.
Step-by-Step Preparation:
1. Preparing the meat: Slice the chicken breasts lengthwise, but do not cut all the way through so both parts remain connected. Open the meat, season with salt and cover with cling film. Gently pound with a meat mallet, then remove the film.
2. Preparing the filling: Place a slice of Emmental cheese on one slice of pork ham, cover with a second slice of ham and fold everything in half. Prepare four portions of filling this way.
3. Filling the chicken breasts: Place the folded ham and cheese in the center of each prepared chicken fillet. Cover the filling with the other part of the meat so it is as well sealed inside as possible.
4. Sealing the edges: Gently tap the protruding edges of the chicken with the mallet. This helps the meat stick together and keeps the filling inside during breading, frying and baking.
5. Preparing the breading: Prepare three separate bowls. Put plain flour in the first, beat the egg in the second, and put breadcrumbs in the third. Place the bowls side by side in this order for smooth breading.
6. Breading the schnitzels: Carefully coat each stuffed chicken schnitzel first in flour, then dip in the beaten egg, and finally cover with breadcrumbs. Make sure to coat the sealed edges as well.
7. Frying: Heat about a 5mm layer of vegetable oil in a deep pan. Place the breaded schnitzels in the oil and fry until golden on both sides, about 4 minutes per side.
8. Finishing in the oven: Preheat the oven to 150°C. Transfer the fried schnitzels to a baking dish and bake for another 5 minutes. This finishes cooking the meat and melts the Emmental inside perfectly.
9. Serving: Serve the finished chicken schnitzels with fries, boiled potatoes or mashed potatoes. You can add a light lamb’s lettuce salad, homemade tartar sauce or a dip made from yogurt and herbs.
How to Keep the Filling Inside the Schnitzel
Do not cut the chicken breasts all the way through, as the connected meat is easier to fill and seal. Place the ham and cheese in the center and gently press the edges together with a mallet. When breading, pay special attention to the seams so the breading covers them thoroughly.
Why Finish Schnitzels in the Oven After Frying
A short bake at 150°C helps finish thicker stuffed meat without keeping the schnitzels in oil for too long. In about 5 minutes, the Emmental inside will also heat through and melt.
Serving Tip
Crispy schnitzels go well with fries, boiled potatoes or creamy mashed potatoes. For a fresher option, add lamb’s lettuce or another light salad. You can also serve with homemade tartar sauce or a yogurt-herb dip according to your taste.
