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Chicken Cordon Bleu à la Bistrot des Tournelles

Chicken Cordon Bleu à la Bistrot des Tournelles

By Hisham Ali HassanMarch 25, 2025

  • Makes
    4 servings
  • Cook Time
    2½ hours
  • Active time plus cooling
    1 hour active
  • Rating

At Bistrot des Tournelles in Paris, chef Édouard Vermynck has literally reshaped the classic chicken cordon bleu. When he demonstrated the dish, he pressed an astounding amount of Comté cheese into each round of chicken and ham (rather than the traditional oblong), then breaded and pan-fried the parcels. For our adaptation, we lightened up on the cheese and opted for baking, which is fuss-free and requires less oil. Additionally, we switched to panko from regular breadcrumbs for a crisper, more delicate outer crust. Be sure to purchase deli ham that is very thinly sliced; if the slices are thick, it will be difficult to enclose the cheese. This recipe can be scaled up to serve six or eight. For convenience, after they’re breaded, the bundles can be refrigerated for up to 24 hours and baked just before serving.

Tip

Don’t bake immediately after breading the bundles. Give them at least a 30-minute rest to allow the breading to set so they will hold together better in the oven. Be sure to serve the cordon blue within five to 10 minutes of removing them from the oven, while the cheese is still gooey.

Ingredients
  • 1

    cup panko breadcrumbs

  • 2

    tablespoons neutral oil

  • ½

    cup all-purpose flour

  • 2

    large eggs

  • 6

    ounces Comté or Gruyère cheese, shredded (3 cups), divided

  • 4

    boneless, skinless chicken breast cutlets (about 5 ounces each)

  • Kosher salt and ground black pepper

  • 8

    very thin slices deli ham (about 4 ounces total), divided

Step 1

In a 10-inch skillet over medium, toast the panko, stirring, until light golden brown, about 5 minutes. Transfer to a shallow bowl. Drizzle with the oil, then toss to coat. Add the flour to similar dish. In small bowl, use a fork to beat the eggs and 1 tablespoon water.

Step 2

Divide the cheese into 4 mounds on a large plate. Place 1 chicken cutlet between 2 sheets of plastic wrap. Using a meat pounder, gently pound each to an even ⅛-inch thickness. Repeat with the remaining pieces. Season the cutlets on both sides with salt and pepper.

Step 3

Lay 2 slices of ham on 1 cutlet, overlapping and folding the slices to fit, if needed. Using your hands, form 1 portion of cheese into a very tightly packed ball. Place the cheese in the center of the ham layer, then wrap the ham around the cheese to enclose it. Lightly brush the edges of the chicken with some of the beaten egg. Draw the chicken up and around the ham-wrapped cheese so the cutlet fully envelops the filling, making sure the seams are well sealed. Between cupped hands, press and squeeze to shape the bundle into a compact ball about 3 inches in diameter. Using the remaining chicken, ham and cheese, form another 3 bundles; reserve the plate that held the cheese.

Step 4

One at a time, dredge the bundles on all sides in flour. Shake off any excess, then roll in the beaten egg, allowing the excess to fall back into the dish. Finally, coat on all sides with the panko, gently pressing to adhere, then place seam side down on the reserved plate. Refrigerate, uncovered, for at least 30 minutes up to 24 hours.

Step 5

About 20 minutes before you are ready to bake, heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. When you are ready to bake, transfer the breaded bundles to the baking sheet. Bake until deep golden brown, 35 to 40 minutes. Cool for about 5 minutes before serving.

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