The REAL Cordon Bleu Recipe

Who loves blue cords? Everyone !! And especially the homemade cordon bleu: a nice slice of turkey or chicken, with ham, and melted and melted cheese … A treat that young and old adore. Quickly done, well done, they are perfect for a small weeknight dinner and much better than the blue cord bought in supermarkets! A good green salad, well seasoned with all that, and it’s a full box!

I remember eating cordon bleu a lot during the lunch break with mashed potatoes because it was excellent and fast to cook. In France, we can find easier freeze cordon bleu at the shop, but as you know, I like to make it by myself. All the time my mom wants to buy food, I said, “No, I’m sure I can do it.” And I’ll see the recipe and make it.
For information, there is an expression in France with cordon bleu: To be a cordon bleu means to be an excellent cook.

The REAL Cordon Bleu Recipe

Recipe by MayeliceCourse: Blog, classic, French Recipes, Summer recipes, Winter recipes


Prep time


Cooking time





Classic Chicken Cordon Bleu is breaded and then fried.


  • Two turkey cutlets

  • 2 slices of ham

  • 2 eggs

  • Breadcrumbs

  • Butter

  • Salt and Pepper


  • Place the cutlets between two sheets of plastic wrap and flatten them using the flat edge of a large knife. Once the operation finishes, remove the stretch film and fold the cutlets to check that the two sides will meet without overflowing; if so, cut off the excess edges. Then season with salt and pepper.
  • Place a slice of ham on the cutlet and cut off the excess (the ideal is to have a piece of ham slightly smaller than the cutlet). Do the same for the slice of cheese, which should be somewhat smaller than the ham portion.
  • Close the cutlets in half, making sure nothing sticks out! If necessary, use a toothpick (cut in half) to keep the slippers closed.
  • Prepare three soup plates, one for the flour, one for the beaten egg omelet, and one for the breadcrumbs. Dip the cordon bleu in the flour (remove the excess if necessary), then in the beaten egg, and then in the breadcrumbs. For lovely gilding, renew once in the beaten egg and the breadcrumbs. The blue cords are now breaded.
  • In a frying pan, melt the butter and place the cordon bleu on low heat; cook them for about 5 minutes on each side, adding butter before turning them over.
  • To finish
    Continue cooking in the oven for 10 minutes at 380F in a preheated oven. This will allow the meat to be cook through, the cheese to completely melt, and the breadcrumbs not to burn. Or continue cooking for 10 minutes in the pan over low heat.


  • Cordon bleu can be accompanied by pasta, mash potato, fries, or salad. The best for me is a mash potato or fries.

What Wine with a Cordon Bleu?

The cordon bleu is a real game of textures between the crispness of the breadcrumbs, the melting of the cheese, and the firm meat. We are therefore looking for a wine with a spicy character to coat it all nicely. Also, the type of meat used can easily be a little dry depending on the cooking. We avoid associating it with tannic wines, which would accentuate this sensation.

Direction Beaujolais, and more specifically the Morgon and Juliénas appellations, where Gamay is perfectly expressed. These wines are delicate enough to let the dish fully express itself and rich in spices to add complexity. In Savoie, we trust the Mondeuse. The herbs are present once again and counterbalanced by a pleasant fruitiness. Finally, in Burgundy, go for fine, delicate, and powerful Pinot Noirs from Givry or Marsannay.

Or liveliness From melted cheese to breadcrumbs, the cordon bleu is sorely lacking in lightness. Therefore, we will try to make it airier by pairing it with a white wine focused on freshness and acidity. The colorful Arbois vintages show magnificent freshness. It subtly mixes with fruits and flowers. Authentic pleasure wines, perfect for an ordinary dish, of course, but delicious. In the Apremont appellation, in Savoie, the Jacquère grape combines roundness and aromatic power. 

It accompanies the sweetness of this dish while enhancing it with its characteristic minerality. The same goes for the Loire, where a Sancerre will be ideal thanks to its balance between acidity and smoothness.

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