Crispy Creamy Chicken Cordon (Printable Version)

Tender chicken rolled with ham and cheese, breaded crisp and topped with a creamy Dijon sauce.

# Ingredients:

→ Chicken and Filling

01 - 4 boneless skinless chicken breasts, approximately 150g each
02 - 8 slices Swiss cheese
03 - 8 slices thinly sliced deli ham

→ Seasonings

04 - Salt, to taste
05 - Freshly ground black pepper, to taste
06 - 1 tsp garlic powder
07 - 1 tsp onion powder

→ Breading

08 - 100g all-purpose flour, sifted
09 - 2 large free-range eggs, beaten
10 - 150g panko bread crumbs

→ Frying

11 - Approximately 500ml peanut or vegetable oil

→ Creamy Dijon Sauce

12 - 30g unsalted butter
13 - 2 cloves garlic, minced
14 - 20g all-purpose flour
15 - 240ml whole milk
16 - 2 tbsp Dijon mustard (smooth and creamy type)
17 - 40g freshly grated Parmesan cheese
18 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to about 1 cm thickness to tenderize and ensure even cooking.
02 - Season both sides of each flattened chicken breast evenly with salt, black pepper, garlic powder, and onion powder, rubbing the spices into the meat.
03 - Layer two slices of Swiss cheese followed by two slices of ham onto each chicken breast. Roll tightly from the short end, tucking in filling to create neat spirals.
04 - Wrap each rolled chicken breast snugly in plastic wrap, twisting the ends to make a firm roll. Refrigerate for 30 minutes to maintain shape during breading.
05 - Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs. Unwrap chilled rolls one at a time and dredge sequentially in flour, beaten eggs, then panko, pressing gently to adhere crumbs.
06 - Heat oil in a deep pan to 163°C. Fry each chicken roll approximately 5 minutes per side until golden brown. Finish in a preheated oven at 163°C if internal temperature is below 74°C.
07 - Melt butter over medium heat, then sauté minced garlic until fragrant. Whisk in flour and cook for 1 minute. Gradually add milk, whisking out lumps, and simmer until thickened. Stir in Dijon mustard and Parmesan off heat, season with salt and pepper.
08 - Slice chicken rolls thickly and serve topped with the warm creamy Dijon sauce to enjoy the contrast of texture and flavors.

# Notes:

01 - Chilling rolls before breading prevents cheese leakage and helps maintain shape during frying.
02 - If baking instead of frying, place breaded rolls on a rack over a baking sheet and cook at 180°C until golden and cooked through.
03 - Leftovers keep well refrigerated for up to three days; reheat gently in oven to preserve crispiness.

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