We eat a lot of chicken at our house, so it’s good to have a lot of chicken recipes on hand. This is my version of Chicken Cordon Bleu, which is relatively simple.
First, I bread chicken cutlets and brown them in a cast iron skillet.
Next, I dot the chicken breasts with a pat of butter, so that the chicken doesn’t get too dry and the swiss cheese gets extra melty.
Swiss cheese, Canadian bacon, and more Swiss cheese top it off,
A brief transfer to a hot oven and the cheese melts to blanket the chicken.
Chicken Cordon Bleu
Breaded chicken cutlets topped with Swiss cheese and Canadian bacon
- 1 lb boneless, skinless chicken cutlets
- 3 Tb butter
- 2 Tb olive oil
- 1/2 cup flour
- 1 egg
- 1 Tb milk
- salt & pepper
- 1 1/2 cups seasoned breadcrumbs
- 4 slices Canadian bacon
- 8 slices Swiss cheese
- Preheat oven to 400 degrees. Season the chicken cutlets with salt and pepper. In a shallow bowl, beat the milk with the egg. Dredge the chicken cutlets in flour, then dip in the beaten egg, and then coat both sides with breadcrumbs.
- Heat 2 Tb butter and 2 Tb olive oil in a cast iron skillet over medium-high heat. Add the chicken to the skillet. Cook the chicken on both sides until browned, about 3 minutes per side. Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes.
- While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
- Top each chicken cutlet with a small pat of butter. Lay a slice of Swiss cheese on each cutlet, followed by a piece of Canadian bacon, and another piece of Swiss cheese. Transfer the cast iron skillet to the oven and bake for 3-5 until the cheese has fully melted. Remove from the oven and serve.