99 Types of Chicken: #2 Chicken Cordon Bleu

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.

breaded chicken cutlets in cast iron

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.

chicken cutlets dotted with butter

Swiss cheese, Canadian bacon, and more Swiss cheese top it off,

chicken cordon bleu pre-baking

A brief transfer to a hot oven and the cheese melts to blanket the chicken.


Chicken Cordon Bleu


Chicken Cordon Bleu

Chicken Cordon Bleu

  • Servings: 4
  • Print

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


  1. 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.
  2. 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.
  3. While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
  4. 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.

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