Gordon Ramsay Chicken Cordon Bleu Recipe

This crispy tender Gordon Ramsay Chicken Cordon Bleu Recipe is made with chicken breasts, prosciutto, and Gruyere cheese and ready in 40 minutes. The golden panko crust gives way to a centre of hot melted cheese and savoury ham as soon as you cut into it. I always look forward to serving this comforting dish on a chilly evening.

Why This Classic Works

I used to struggle with the cheese leaking out in the pan while frying. Rolling the chicken tightly and chilling it first changed everything.

Using prosciutto instead of standard ham adds a delicate saltiness that cuts through the rich cheese. It is a small adjustment that makes a massive impact on the final flavour.

Gordon Ramsay Chicken Cordon Bleu Ingredients

• 4 boneless skinless chicken breasts
• 4 slices prosciutto
• 4 slices Gruyere cheese
• 50g all-purpose flour
• 2 large eggs, beaten
• 100g panko breadcrumbs
• 30ml olive oil
• 30g unsalted butter
• Salt and black pepper to taste

How To Make Gordon Ramsay Chicken Cordon Bleu Recipe

1. Prepare The Chicken: Place the chicken breasts between two sheets of cling film and pound them flat until they are about 1cm thick.
2. Stuff The Breasts: Lay one slice of prosciutto and one slice of Gruyere cheese on each flattened chicken breast.
3. Roll And Chill: Roll the chicken up tightly from the bottom, tucking in the sides, and wrap tightly in cling film. Chill in the fridge for 20 minutes to set the shape.
4. Bread The Chicken: Coat each rolled breast lightly in flour, dip into the beaten eggs, and finally coat thoroughly in the panko breadcrumbs.
5. Fry And Bake: Heat the olive oil and butter in an oven-safe frying pan over medium heat. Sear the chicken until golden brown on all sides, then transfer to a 200°C oven for 15 minutes until cooked through.

Recipe Tips

• Pound it evenly: Ensuring the chicken is an even thickness prevents dry edges and undercooked centres.
• Do not skip the chill: Resting the wrapped chicken in the fridge helps it hold its shape during cooking.
• Seal the edges: Tucking the sides in tightly traps the cheese inside so it does not leak into the pan.

What To Serve With Chicken Cordon Bleu

A crisp green salad dressed with a sharp vinaigrette helps cut through the richness of the melted cheese and fried coating. Roasted asparagus or creamy mashed potatoes also make excellent side dishes for a comforting meal.

How To Store

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until warmed through to keep the crust crispy. I do not recommend freezing after cooking, as the breading becomes soggy.

FAQs

• Can I use a different cheese? Yes, Swiss cheese or provolone work well as substitutes for Gruyere. You just need a cheese that melts smoothly.
• Do I have to use panko? Standard breadcrumbs work fine, but panko provides a much lighter and crispier texture. I highly recommend using panko for the best result.
• Can I bake this without frying? You can bake it entirely, but frying it first gives the breadcrumbs that essential golden crust and extra flavour. Spray with oil if baking only.

Nutrition

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 185mg
• Sodium: 640mg
• Total Carbohydrate: 22g
• Protein: 44g

Try More Recipes:

• Gordon Ramsay Butter Poached Lobster Recipe
• Gordon Ramsay 10-Minute Curry
• Gordon Ramsay Bangers And Mash

Gordon Ramsay Chicken Cordon Bleu Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This crispy Gordon Ramsay Chicken Cordon Bleu Recipe uses prosciutto, Gruyere, and panko breadcrumbs to create a spectacular dinner. Ready in 40 minutes, this golden crusted classic is an impressive yet straightforward meal choice for busy weeknights.

Ingredients

• 4 boneless skinless chicken breasts

• 4 slices prosciutto

• 4 slices Gruyere cheese

• 50g all-purpose flour

• 2 large eggs, beaten

• 100g panko breadcrumbs

• 30ml olive oil

• 30g unsalted butter

• Salt and black pepper to taste

Directions

• 1. Prepare The Chicken: Place the chicken breasts between two sheets of cling film and pound them flat until they are about 1cm thick.
• 2. Stuff The Breasts: Lay one slice of prosciutto and one slice of Gruyere cheese on each flattened chicken breast.
• 3. Roll And Chill: Roll the chicken up tightly from the bottom, tucking in the sides, and wrap tightly in cling film. Chill in the fridge for 20 minutes to set the shape.
• 4. Bread The Chicken: Coat each rolled breast lightly in flour, dip into the beaten eggs, and finally coat thoroughly in the panko breadcrumbs.
• 5. Fry And Bake: Heat the olive oil and butter in an oven-safe frying pan over medium heat. Sear the chicken until golden brown on all sides, then transfer to a 200°C oven for 15 minutes until cooked through.