Chicken Schnitzel Cordon Bleu
Cuisine: French
Author: Kitchens
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 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.
Recipe by Recipes at