Chicken Cordon Bleu

By: Marge Perry & David Bonom

  • Yield:

    4 servings


4 (6-7 ounce) boneless skinless chicken breast halves
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
4 tablespoons grated Parmesan cheese
4 thin slices prosciutto 
2 thin slices Swiss cheese, halved
1/2 cup grated whole milk mozzarella cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko bread crumbs
1/4 cup chopped fresh parsley
4 tablespoons olive oil


  1. Preheat the oven to 350°F.
  2. Working one at a time, place chicken between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until the chicken is about 1/4-inch thick. Season chicken all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange chicken, smooth side down, on a work surface and sprinkle each with 1 tablespoon Parmesan cheese. Place a slice of prosciutto, half slice of Swiss cheese, and 2 tablespoons mozzarella cheese leaving a little space around the edges. Roll up the chicken breasts jelly roll style and place them seam side down.
  3. Combine the flour, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Place the eggs in a second bowl. Combine the panko bread crumbs and parsley in a third bowl. Working one roll at a time, press it into the flour to coat, shaking off excess. Next dip the roll in the egg to coat, shaking of excess. Lastly press into the bread crumbs to coat all over. Transfer to a plate and repeat with the remaining rolls.
  4. Heat 2 tablespoons of the oil in a 10.25-inch skillet over medium heat. Add 2 rolls to the skillet and cook, turning occasionally, until lightly browned, 4 minutes. Transfer browned rolls to a nonstick cookie pan. Heat the remaining 2 tablespoon oil in the skillet and brown the remaining 2 rolls.