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Cordon Bleu

Chicken Cordon Bleu is made by wrapping flattened chicken breast over a filling made by garlic powder, muzzaretta cheese, ham, all purpose powder and eggs and frying it in oil after dredging in bread crumbs. Fried to a crispy golden perfection, A golden crispy outside filled with a tender and juicy chicken, savoury ham, and oozing cheese awaiting you in the inside. Follow our Chicken Cordon Bleu recipe to make this yummy dish in your home. for your family and friends.

Why is it named cordon bleu?

“Cordon Blue” means “blue ribbon”, a title used to connote that a dish is ‘great tasting’ or ‘a high standard’ by cooks. Though historically the blue ribbon was worn by members of the highest order of knighthood, or refers to the French knights established in 1578 by Henry III. Since then the ‘blue ribbon’ or cordon bleu is given to the best prized dish, the analogy being that the sash worn by knight with the usually blue ribbons of a cook’s apron. Though cordon bleu also sounds alike to the Le Cordon Bleu a famous and prestigious culinary institute, this has no connection whatsoever. Historically, this filling main dish originated from Switzerland in the 1940’s, using veal, chicken or pork. In some stories the dish was a rendition of ‘viel kiev’ a dish from Paris in the late 1840’s, this was a dish made of veal coated with breadcrumbs and fried. Adapted in Moscow which swapped the veal with chicken, with the first printed appearance of cordon bleu using veal found in 1955, and chicken cordon bleu in 1967.

In some stories, the Cordon Bleu was made as a last minute dish, needed to feed a crowd of unexpected visitors. A resourceful woman thought up the idea of pounding the pork into a think schnitzel, stuffed it with cheese and ham, and then fried it. This delighted the crowd so much that it became a hit with many that she was even awarded with the “Blue Ribbon” a high honor awarded to French chefs. These days’ different meats, cheeses, are made to recreate the dish; even the batter used to coat the chicken has evolved and changed depending on the recipe you follow. The dish became so popular that April 4this named Cordon Bleu day.

The recipe has since then evolved into a dish made with chicken, to the method of baking and even air frying. Eaten as is or doused with more cheese or hollandaise sauce. and many more creative and easier ways prepared by many to enjoy this delicious and mouthwatering dish!

Why do people like eating this cheesy delight?

While fried and baked foods have been part of everyone’s diet once in their lives there’s just nothing so satisfying than a crispy bite and a soft and fluffy or melt in your mouth filling. Deep frying foo have been a method of cooking since the 19thcentury, this practice itself having been around since millennia. Some culture have deep fried food as part of their culture. There’s even a recent study that suggest we possess a protein sensitive to fat. The reason we like fats? There are some that reason that we like fast foods because of the idea passed down to use by our ancestors to like these as fats were the only source of energy that they could hunt or survive with. Through there is reason to believe that eating fats is unhealthy, fats are also needed for the body. We just need to balance these and enjoy life with our favorite foods in moderation.

Cordon Bleu

Course: Main



A cheesy, chicken and ham roll coated with a crispy outer shell


  • 5 Boneless chicken breasts (fillet)

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 tablespoon garlic powder

  • Swiss or mozzarella cheese

  • 5 slices of ham

  • 1 cup all purpose flour

  • 3 eggs

  • 2 cups panko / breadcrumbs

  • oil for frying


  • Mix together salt, pepper and garlic powder. Season the chicken breasts with this.
  • Using a cutting board, wrap this with cling wrap, place the chicken and cover this with another cling wrap. Using a meat tenderizer, pound the chicken to 1cm in thickness.
  • In the middle of the flattened chicken, place cheese, a slice of ham, top with enough cheese to cover the ham.
  • Roll the chicken using the bottom cling wrap. Tugging the plastic as you roll. Once finished. Tug in the ends of the chicken inside and seal with the wrap. Leave in the fridge for 30 minutes to 1 hour. Or in the freezer overnight.
  • Prepare the coating; prepare a plate each for flour. Eggs whisked toghter, and panko or breadcrumbs. Coat the chicken in the same arrangement.
  • In the frying pan at medium heat, fill this halfway with oil. Fry each side for 3 to 5 minutes each, or till this turns a golden brown. Set aside a rack to cool before serving, or serve fresh off the pan.

Recipe Video


  • For oven baking, bake in a preheated oven at 180°C or 350°F for 10 to 15 minutes or till it turns a golden brown.

Cordon Bleu (Tagalog)

Mga Sangkap: 

  • 5 dibdib ng manok (na tinangalan ng buto)
  • 1 kutsaritang asin
  • 1 kutsaritang paminta
  • 1 kutsaritang bawang powder
  • Swiss o mozzarella cheese
  • 5 hati ng ham
  • 1 tasa harina
  • 3 itlog
  • 2 tasa panko o breadcrumbs
  • mantika pangprito

Paano Lutuin:

  1. Haluin ag asin, paminta, at bawang powder. Itimpla ito sa chicken breasts.
  2. Gamit ang sangkalan, balutin ito ng plastic, ipwesto ang manok sa gitna at takpan ito muli ng clingwrap. Gamit ang meat tenderizer, pukpukin ang manok hangang maging 1cm ang kapal nito.
  3. Sa gitna ng pinukpok na manok, ilagay ang keso, isang hati ng ham, takpan muli ng keso.
  4. Igluong ang maok gamit ang plastic sa baba. Hatakin palabas ang plastic sa rolyo habang ginugulog ito. Ilasok ang mga dulo ng manok sa loob at takpang mahigpit ng plastic. Iwanin sa fridge ng 30 minuto o 1 oras. Pwede ding magdamag  ito iwanin sa freezer.
  5. Para sa ilabas, maghanda ng bawat na plato para sa harina, itlog na palisin, at panko o breadcrumbs. Irolyo ang manok sa parehas na kaayusan.
  6. Sa kawali na mag katamtamang init, punan ng kalahti ito ng mantika. Iprito ang bawat na gilid ng 3 o 5 minuto, o hangang maging  kayumanggi ang kulay nito. Ilagay sa rack para palamigin. o kainin habang maiinit na mainit pa ito.

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