Ingredients Jump to Instructions ↓

  1. 6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness

  2. 12 ounces thin-sliced ham

  3. 6 ounces Gruyere cheese

  4. 3 cups all-purpose flour

  5. 2 cups wheat flour

  6. 1 cup rice flour

  7. 2 cups ground bread crumbs (biscuit crumbs preferred)

  8. 1 tablespoon garlic powder

  9. 1 tablespoon salt

  10. 1 tablespoon freshly ground black pepper

  11. 1 tablespoon paprika

  12. 1 tablespoon Cajun seasoning

  13. 1/2 teaspoon cayenne pepper

  14. 12 eggs, well beaten

  15. 4 egg yolks

  16. Pinch fine salt

  17. Pinch white pepper

  18. Pinch paprika

  19. 1/4 teaspoon lemon juice

  20. 1/4 teaspoon hot sauce

  21. 1 pound clarified butter , warmed until soft

  22. Oil, enough for deep-frying

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.

  3. Combine all ingredients, mix well, and place on a large platter.

  4. Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.

  5. Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.

  6. Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken.


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