Chicken Schnitzel Cordon Bleu are escalopes of chicken with slices of ham topped with Gruyere cheese and coated in egg and breadcrumbs is quite a tricky dish to prepare. Try to make the ham and cheese slices as near to the size of the escalopes as possible, and press them well together before coating in the egg and breadcrumb mixture. Serve with Parslied Potatoes.

Chicken Schnitzel Cordon Bleu

Chicken Schnitzel Cordon Bleu
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: French
Serves: 4 servings
  • 4 chicken escalopes (cutlets) (approx. 100 g (4 ounces) each), beaten thin
  • salt and freshly ground black pepper
  • 4 slices Gruyere (or Swiss) cheese
  • 4 slices cooked ham
  • 1 egg, beaten
  • 100 g (4 ounces) dried breadcrumbs plus 1 ounce coarse cornmeal
  • vegetable oil and butter for frying
To finish:
  • 4 lemon wedges
  • parsley sprigs
  1. Season the chicken well with salt and pepper. Lay a slice of cheese on top of each slice of chicken, and then a slice of ham, pressing down well.
  2. Brush with beaten egg, then coat with the breadcrumbs and cornmeal, ensuring that the escalopes are thoroughly coated. Chill in the refrigerator for 10 minutes.
  3. Heat a spoon of oil and knob of butter in a large frying pan. Add two escalopes and cook for 10 to 15 minutes or until golden-brown, turning once with a spatula during the cooking time.
  4. Drain on absorbent kitchen paper and keep hot while cooking the remaining escalopes in more oil and butter.
  5. Arrange the escalopes on a hot serving platter. Garnish with lemon wedges and parsley sprigs and serve.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.