Easy Chicken Cordon Bleu

Cheater's Chicken Cordon Bleu

Oven-fried chicken cutlets topped with ham and Swiss cheese with a creamy, three-ingredient mustard sauce. Chicken cordon bleu. . . cheater-style.

I say this is for cheaters because traditionally cordon bleu has ham and Swiss stuffed inside the chicken. I’m not the only one cheating. I ate in a fancy inn-style restaurant recently where the chef made chicken cordon bleu just like this with the ham and Swiss piled on top. A rather lazy move if you ask me.

Anywho. . . being a some-time lazy cook myself I adapted his style. And added a mustard sauce because it pairs so well with ham and chicken. And because right now I might be a little in love with all things mustard. I don’t know how that happened when I despised it my entire life. Maybe it’s called growing up old.

Being the chicken itself is so easy to prepare I had to keep the sauce simple too. It comes together in about 5 minutes with Dijon mustard, chicken broth and heavy cream. The mustard pops in every bite without being overwhelming and the cream helps thicken it and adds a richness that can’t be beat. This doesn’t taste at all like cheating. I might even be able to give that chef a run for his money.

Chicken cordon bleu minus the fuss. It’s ok to cheat.

Just this once.

Chicken Cordon Bleu with Creamy Mustard Sauce

Easy Chicken Cordon Bleu

Rating: 51

Cook Time: 20 minutes

Yield: 4 - 6 servings

Easy Chicken Cordon Bleu

Oven-fried chicken cutlets topped with ham and Swiss cheese with a creamy, three-ingredient mustard sauce. Chicken cordon bleu. . . cheater-style.


1 + 1/2 pounds chicken cutlets (I use Bell & Evans)
salt and pepper
3/4 cup panko crumbs (Japanese bread crumbs)
3/4 cup seasoned bread crumbs
2 eggs
1/2 cup all-purpose flour
2 rounded tablespoons Dijon mustard
1/3 cup chicken broth
1/2 cup heavy cream
4 ounces thinly sliced deli ham
4 ounces sliced Swiss cheese


  1. Preheat oven to 400 degrees F. Grease a large roasting pan or baking sheet with sides.
  2. Set up a dredging station for the chicken:
  3. In a large, shallow dish mix the panko and bread crumbs together. In a wide, shallow bowl beat the eggs with a tablespoon of water. Place the flour on a dinner sized plate.
  4. Season the cutlets with salt and pepper on each side. Working one at a time and using tongs coat each cutlet with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed. Place in pan.
  5. Bake 14 - 20 minutes depending on the size of your cutlets to an internal temperature of 165 - 174 degrees F. Remove the chicken from oven. Turn on the broiler.
  6. Meanwhile make the sauce:
  7. Whisk the mustard and chicken broth together in small skillet over medium - high heat. Bring it to a simmer and cook 1 minute stirring often. Slowly whisk in heavy cream and bring back to a simmer. Simmer until thickened, stirring often about 3 minutes.
  8. When the chicken is cooked layer the ham and Swiss over top of each one cutting them to fit. Put them under the broiler until the cheese melts - keeping a close eye on them - it should only take about 1 - 2 minutes.
  9. Spoon the sauce over top to serve.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Doris says

    Happy Friday Reeni!
    What a perfect dish to make for my company this weekend—hmmm, maybe the Romanoff potatoes on the side. So easy and so elegant. Hope you and Moon are well. XOX Doris

  2. Mary Frances @ The Sweet {Tooth} Life says

    I’ll take ease any day – especially when you get something like this! I honestly think it is prettier inside out! I’d never thought of putting panko crumbs on cordon bleu! Only you could make me crave this at 9:30 in the morning:) Oh, and thank you SO MUCH for your comment about the fabric quarters. That was so sweet of you, Reeni. I may or may not have gone to Joanne’s yesterday and looked through all their squares:) Thank you for sharing with me!

  3. Joanne says

    My mom used to make this a lot but when she stuffed the cheese inside, it almost always oozed out and disappeared. I say on top is much better.

  4. Federica says

    I love chicken cordon bleu. My mom cooked ​​them for me when I was a child and they are a nice childhood memory. They look very appetizing enriched by the sauce. Bye dear, have a good we

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