Recipe courtesy of Sonja Vanderveen

Chicken Cordon Bleu

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  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 6 servings
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Oil, enough for deep-frying

Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness

12 ounces thin-sliced ham

6 ounces Gruyere cheese


3 cups all-purpose flour

2 cups ground breadcrumbs (biscuit crumbs preferred)

2 cups wheat flour

1 cup rice flour

1 tablespoon Cajun seasoning

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon salt

1 tablespoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Egg Wash:

12 eggs, well beaten

Hollandaise Sauce:

4 egg yolks

Pinch fine salt

Pinch white pepper

Pinch paprika

1/4 teaspoon lemon juice

1/4 teaspoon hot sauce

1 pound clarified butter, warmed until soft


  1. Preheat the oven to 350 degrees F.
  2. Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
  3. For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
  4. For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
  5. Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
  6. Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.