Kitchen Confidence: Cordon Bleu

The Morning Show

Cooking coach Adam Wisnewski is helping us gain some confidence in the kitchen. Learn how to make Cordon Bleu in today’s segment.

Cordon Bleu


Learn the technique and then you’ve got a whole world of flavors to play with.


* 4 boneless, skinless chicken breasts

* 8 slices of swiss cheese

* 12 slices of ham

* 2 eggs, beaten

* 2 C bread crumbs

* 1 C all-purpose flour

* 1 tsp oregano

* 1 1/2 tsp paprika

* 2 TBS Oil for frying

Garlic Cream Sauce

* 3 TBS butter

* 1 TBS minced garlic

* 3 TBS all-purpose flour

* 2 cups milk

* 2 TBS Dijon mustard

* 1 C Shredded Parmesan cheese

* Salt and pepper


* Preheat oven to 450F

* Prepare work area with all ingredients, before getting chicken out

* Prepare dredging station with 3 bowls: Flour and spices, beaten egg, and bread crumbs

* Flatten chicken to about 1/4” thickness, in a rectangular shape

* Place ham slices on top of the chicken, then the cheese slices

* Roll chicken cuts, place with seam down on a plate

* Turn on oven safe, oiled pan to medium
* Carefully dredge rolls through flour, then egg, then bread crumbs, place each roll in oiled pan. Turn to medium high,

* Fry rolls until brown, 3-4 minutes, then turn rolls in pan, place pan in oven

* Bake until done, about 12-15 minutes.

* In small sauce pan, melt butter on medium low heat, add garlic, cook until fragrant, do not brown
* Add flour, mix until combined

* Add milk, slowly, mixing well to avoid lumps

* Add mustard, cheese and salt and pepper, stir until cheese is melted

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