Chicken cordon bleu without eggs in the batter, perfect to cook in the oven, in a pan, or fried.
You need very few ingredients for a really simple and tasty recipe.
In the recipe steps below, I’ll leave you the tips that helped me achieve delicious cordon bleu.
To make them beautifully round, I used cookie cutters, which I also used to cut the cooked ham.
Below, I’ll leave you the version with eggplants, simple and delicious.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.6 oz ground chicken (turkey is also a great alternative)
- 6 tablespoons extra virgin olive oil (for the breading)
- 1.8 oz breadcrumbs (for the filling)
- 4.2 oz breadcrumbs (for the breading)
- 2 pinches fine salt (for the filling)
- 4 slices latteria cheese (semi-hard cheese)
- 2 slices cooked ham (cut slightly thicker, for the filling)
- Half teaspoon nutmeg
- 2 tablespoons extra virgin olive oil
- 1 liter sunflower oil
- 4 tablespoons extra virgin olive oil
Tools
- 1 Bowl
- 1 Fork
- Parchment paper
- 1 Baking tray
- 1 Pan
- 1 Spatula
Steps
To make chicken cordon bleu without eggs in the batter, first, mix the ground chicken with breadcrumbs, fine salt, and ground nutmeg in a bowl.
We need to mix these ingredients very well until a homogeneous mixture is obtained.
I recommend adding a little breadcrumbs at a time from the indicated amount, so you can adjust the consistency based on the moisture of the meat.
Using a cookie cutter, cut two circles of cooked ham for each cordon bleu.
If you decide to make 4 medium-sized ones, you will need 8.
You can use the remaining ham to make a mousse, garnish a pasta or rice salad, or fill sandwiches.
Also cut 4 slices of semi-hard cheese.
Remove the wax part.
The thickness should be like the one in the photo.
Divide the meat into 8 balls of similar weight and size.
With the help of a slightly larger cookie cutter than the one used for the ham, form the base of the cordon bleu.
For the thickness, adjust to your taste, mine is as you see in the photo.
Fill the cordon bleu by alternating on the base a slice of cooked ham, a slice of cheese, and another slice of cooked ham.
Close with the second piece of cordon bleu and gently seal with your fingers.
Repeat until all the meat is used.
Pour the oil for the breading onto a plate and dip the cordon bleu.
We need to moisten the sides as well.
Coat the cordon bleu in breadcrumbs, pressing gently to make it adhere on all sides.
Repeat the oil and breadcrumb step again.
This will help create a double breading which, during pan frying, will help keep too much breadcrumbs from falling off.
Below I’ll leave you the cooking tips for the methods you prefer and explain why I’ve used one in particular.
Serve hot.
You can prepare the cordon bleu in advance and store them in the fridge in an airtight container until ready to use, or freeze them.
Cooking Tips and Why I Prefer the Oven Method
For pan cooking with little oil, I recommend cooking two cordon bleu at a time in two tablespoons of extra virgin olive oil per pair, turning them from time to time to prevent the breadcrumb surface from burning.
For frying, I recommend letting them rest in the freezer for about an hour and a half, so the bread sets well. Without the egg, there’s a risk that the breadcrumbs will detach and disperse in the oil. With this technique, you shouldn’t have major problems.
For oven cooking, I recommend drizzling each cordon bleu placed on the baking tray with parchment paper with a little oil and cooking in a preheated fan oven at 375°F for 10 minutes per side.
It’s my favorite because the breading stays nice and crispy, and the cheese is deliciously gooey.
