Kamil Perry
Chicken cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The most popular type of cheese used in this dish is Swiss cheese, which is often shredded or sliced and rolled up with ham inside the chicken breast. However, other cheeses such as pepper jack, Gruyere, goat's cheese, Camembert, Saint Agur, and Pié d’Angloys can also be used as substitutes. The chicken is then coated in breadcrumbs and baked, resulting in a tender and juicy dish with a crunchy crust.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss cheese, Gruyere, goat's cheese, Camembert, Saint Agur, Pié d’Angloys, pepper jack cheese |
| Cheese Texture | Hard cheeses |
| Cheese Flavour | Mild, salty, sharp, pungent, fruity, woodland |
| Cheese State | Shredded, sliced |
| Quantity | Two cheese and ham rolls per chicken breast |
| Cheese Sauce | Swiss cheese sauce, mayonnaise and mustard, cream sauce with Parmesan cheese and Dijon mustard |
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What You'll Learn
Swiss cheese is the most popular variety for chicken cordon bleu
Chicken cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The Swiss cheese is rolled up in ham slices and then tucked inside a pocket cut into the chicken. The chicken is then coated in breadcrumbs and baked. This combination of Swiss cheese, ham, and chicken is a classic flavour pairing that is well-loved by many.
While Swiss cheese is the most popular choice, other types of cheese can also be used. Some people may prefer to use a different variety of hard cheese, such as French Gruyere, which has a similar depth of flavour and melt to Swiss cheese. Others may opt for a milder cheese, such as Chavroux’s goat’s cheese log, which can be paired with a colourful, crispy salad.
The versatility of chicken cordon bleu allows for creativity in the choice of cheese. However, Swiss cheese remains the most popular and traditional option, with its distinct flavour profile and melting qualities that enhance the overall taste and texture of the dish.
In addition to the cheese, the sauce used in chicken cordon bleu can also vary. A simple sauce made of mayonnaise and mustard is a common choice, while a more traditional option is a cream sauce made with Parmesan cheese and Dijon mustard. The sauce selection further enhances the flavour of the dish and can be tailored to individual preferences.
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However, feel free to use any other cheese
Chicken cordon bleu is a dish with a lot of flexibility in its recipe, especially when it comes to the choice of cheese. While Swiss cheese is the most popular type of cheese used, you are free to use any other cheese of your preference. The only condition is that the cheese should ideally be a hard cheese, as these have a depth of flavour and a satisfying melt, resulting in a tender and delicious dish.
For instance, you could try French Gruyere, which has a unique blend of fruity and woodland flavours, with its iconic holes or air bubbles. This variety of cheese can give a full-bodied flavour to the meat. If you want to tone down the flavour a notch, Chavroux’s goat’s cheese log is a good option, as it has a milder taste that everyone can enjoy. It goes perfectly with a tender turkey breast, smoked ham, and fresh herbs. You can also pair it with a colourful, crispy salad of cucumber and cherry tomatoes.
For those who want to create a cordon bleu with depth and character, Le Rustique Camembert and Bayonne ham are a perfect blend. However, you should be careful as Camembert can become too runny during cooking. To prevent this, simply tie your chicken escalopes as you would a roast. This will keep the cheese securely inside, soaking into the meat for a deliciously creamy dish.
If you want to add an impressive punch to your meal, try the combination of turkey meat and creamy Saint Agur. This blue cheese has a hint of sharpness and crunch and goes well with cranberry sauce and seasonal green vegetables. For an indulgent taste, add the rich, pungent flavour of Pié d’Angloys cheese to a mild chicken escalope. The smooth and refined flavour of this cheese is a delight when contrasted with the crisp, golden exterior of breadcrumbs.
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Hard cheeses with depth of flavour are traditional for the centre of a cordon bleu
Chicken cordon bleu is a dish with a delicate interplay of ham, chicken, and cheese. The right cheese can bring out the best flavour in this classic family favourite. Hard cheeses with depth of flavour are traditional for the centre of a cordon bleu. The cheese should be able to stand up to the other flavours without overpowering them, offering a complementary sharpness and richness.
A good-quality Gruyere, with its crystalline texture and pronounced nutty flavour, works exceptionally well. Its slight sharpness adds depth without overwhelming the palate. Gruyere has a unique blend of fruity and woodland flavours, with a hint of tart and saltiness, giving a full-bodied flavour to the meat.
Aged cheddar is another excellent choice for chicken cordon bleu, providing a depth of flavour that elevates the traditional dish. The intense flavour profile of a well-aged cheddar, typically described as nutty, complicated, and sometimes slightly fruity, cuts through the richness of the chicken and ham.
For a more adventurous option, Appenzeller brings a sophisticated and unforgettable twist to the classic dish. Its unique combination of earthy, nutty, and slightly spicy flavours makes it a bold selection for any cheese enthusiast. The texture of Appenzeller varies with age; younger cheeses are usually crumbly, while older ones are hard and dense. This textural variety can add an interesting layer to the dish.
Finally, Provolone is a superb alternative, with its tangy and slightly salty character. Its semi-hard texture melts fantastically, creating a gooey and satisfying inside without becoming greasy. The sharpness of Provolone offers a delightful contrast to the savoury ham, and its slight saltiness enhances the seasoning of the chicken.
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Goat's cheese is a good option for a milder taste
While Swiss cheese is the most popular type of cheese used in chicken cordon bleu, you can use any type of cheese you like. If you're looking for a milder taste, goat's cheese is a great option. Chavroux’s goat’s cheese log, for example, can add depth and character to your cordon bleu. It pairs well with a tender turkey breast, smoked ham, and fresh herbs. You can also serve it with a colourful, crispy salad of cucumber and cherry tomatoes.
Goat's cheese has a creamy and full-flavoured taste and can be used as a substitute for Swiss cheese in chicken cordon bleu. It is a good option if you want to lighten up the dish. You can use Chavrie goat cheese, for instance, to make chicken cordon bleu with prosciutto. Cut two ounces of goat cheese in half and wrap each slice with prosciutto. Then, place each wrapped piece into a pocket that you've cut into the chicken breast.
Chicken cordon bleu is typically made with rolled-up layers of ham and cheese in a piece of chicken, which is then rolled in a crunchy coating and topped with a simple sauce. The cheese is usually shredded or sliced and placed inside the chicken breast, which is then sealed and breaded before being baked. The chicken is often flattened or pounded into thin, even pieces before being stuffed with cheese and ham.
You can use a sharp knife to cut a slit about three-quarters of the way through the chicken breast, being careful not to cut completely through. Season the chicken with salt and pepper, and then place the cheese and ham inside. Press the chicken breast firmly together to seal it shut. You can also try other types of cheese, such as pepper jack cheese, Gruyere, Camembert, Saint Agur, or Pié d’Angloys, depending on your taste preferences.
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For a more impressive flavour, try Saint Agur with turkey
Chicken cordon bleu is a classic French dish that is surprisingly easy to make at home. The traditional recipe calls for Swiss cheese, but you can use any cheese of your choice. Saint Agur, a rich and creamy French blue cheese, is an excellent choice for those who want to add a creamy punch to their Chicken Cordon Bleu. The unique flavour of Saint Agur is achieved by using local milk, predominantly from Montbéliarde cows, and hand-salting each wheel to enhance its aroma and taste. The maturation process involves repeatedly piercing the wheels with needles, contributing to the development of its characteristic flavour and texture. When using Saint Agur in your Chicken Cordon Bleu, you can expect a creamy and pungent flavour with a hint of mushroom. Its rich and creamy texture will melt beautifully, creating a succulent and indulgent centre. The saltiness of the cheese will also enhance the overall taste of the dish, providing a savoury contrast to the sweetness of the ham.
If you want to try something different, you can substitute the ham in chicken cordon bleu with turkey or turkey pastrami. Turkey is a leaner option and may not provide the same basting/fat properties as ham, so consider using more cheese and roasting for less time. You might also want to add some herbs to enhance the flavour. Try a smoked turkey to add a nice, smoky flavour to the dish.
To make Chicken Cordon Bleu with Saint Agur, start by pounding chicken breasts to an even thickness of about 1/4 inch. Season the chicken with salt and pepper, then layer each breast with a slice of ham and a generous amount of shredded Saint Agur. Roll the chicken tightly, jelly-roll style, and secure it with toothpicks if needed. Dip the rolls in melted butter, then coat them in seasoned breadcrumbs. Bake the Chicken Cordon Bleu until cooked through, and serve it with your choice of sauce. For a sauce that complements the creamy punch of Saint Agur, consider a simple combination of mayonnaise and mustard, or elevate it with sour cream and herbs.
Chicken Cordon Bleu with Saint Agur is best served fresh, but leftovers can be stored in an airtight container in the fridge for a few days. Reheat in the oven or air fryer to maintain the crunch of the coating.
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Frequently asked questions
Chicken cordon bleu is traditionally made with Swiss cheese, but you can use any cheese you like. Some alternatives include pepper jack cheese, Gruyere, goat's cheese, Camembert, Saint Agur, and Pié d’Angloys.
To prevent the cheese from leaking out, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.
Chicken cordon bleu is traditionally topped with a cream sauce made with Parmesan cheese and Dijon mustard. You can also make a Swiss cheese sauce or a simpler sauce made with mayonnaise and mustard.
