Let me tell you about the first time I tried making Chicken Cordon Bleu-Gordon Ramsay’s style. I was trying to impress my sister who’s a trained chef. Not only did I sweat through the process but I also forgot to seal the chicken tight enough and ended up with cheese lava in the pan. Still, the flavor? Absolute gold. The crispy coating, the savory ham, the melty cheese-all wrapped in tender chicken. That night, we devoured it with no regrets.
So, What Is Chicken Cordon Bleu?
- A classic French-inspired dish
- Chicken breast, flattened and filled with ham and cheese
- Rolled, breaded and pan-fried or baked until golden
- Ramsay adds his signature intensity. perfect seasoning, rich flavor and zero shortcuts
It’s indulgent. It’s comforting. And when done right, it’s unforgettable.
Gordon Ramsay Chicken Cordon Bleu Recipe
Ingredients Needed
When I first tackled this dish, I underestimated how much quality matters. Trust me-buying good cheese and proper ham makes a massive difference.
Here’s what you’ll need for Gordon Ramsay’s version:
✅ For The Chicken
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- Plastic wrap for flattening
✅ For The Filling
- 4 slices of high-quality ham (think prosciutto or Black Forest)
- 4 slices of Swiss cheese (Emmental or Gruyère is ideal)
- Dijon mustard (Ramsay loves this tangy bite)
✅ For The Coating
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (Panko works wonders for crunch)
- Optional: A little Parmesan mixed into the breadcrumbs for added flavor
✅ For Frying And Baking
- Vegetable oil or clarified butter for frying
- Optional: a pat of butter for basting during cooking
- Toothpicks or butcher’s twine to secure the roll
Equipment Needed
The first time I made this, I used a wine bottle to flatten the chicken-big mistake. Uneven thickness = uneven cooking. Lesson learned.
Here’s what you actually need:
- Meat mallet or rolling pin (for flattening chicken evenly)
- Sharp knife (for slicing and butterflying)
- Cutting board
- 3 shallow bowls (for flour, egg and breadcrumbs)
- Frying pan (non-stick or stainless steel)
- Oven-safe baking dish
- Toothpicks or kitchen twine
- Tongs or spatula
- Meat thermometer (optional but recommended)
Ingredient Science Spotlight
Here’s where the magic really happens. and I’m a bit of a geek about this stuff.
Cheese: Why Swiss?
- Emmental and Gruyère melt beautifully
- They have that nutty depth Gordon loves
- Less water = less leakage
- High-fat content makes the interior luxuriously gooey
Ham: What’s The Deal?
- Ramsay doesn’t just use any ham-he picks one with flavor and texture
- Prosciutto is dry-cured which means it won’t release much moisture
- Moisture control = crispy coating
Breadcrumbs: Crunch Factor
- Panko crumbs are airy and flaky
- They fry up super crisp without soaking in oil
- You can mix in herbs, spices or Parmesan for extra flavor
Dijon Mustard: Not Just For Kick
- Dijon cuts through the richness
- It helps balance the fat from the cheese and ham
- It also adds a tang that brightens the whole bite
Instructions To Make Gordon Ramsay’s Chicken Cordon Bleu
This was the part I was most nervous about. But after making it a few times (and a few fails), I promise-it’s doable. Here’s how I do it now, Ramsay-style.
Step-by-Step
-
Butterfly The Chicken
- Slice each breast horizontally, not all the way through
- Open it like a book
- Cover with plastic wrap and pound it until about ¼ inch thick
-
Season Well
- Salt and pepper both sides
- Don’t skimp-seasoning is key to flavor
-
Add The Filling
- Spread a thin layer of Dijon mustard
- Lay 2 slices of ham, followed by 2 slices of cheese
- Leave a little space at the edges
-
Roll It Tight
- Roll from one end to the other like a jelly roll
- Secure with toothpicks or wrap tightly with kitchen twine
-
Set Up Breading Station
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs (with Parmesan if using)
-
Bread The Roll
- Roll in flour, then dip in egg, then coat in breadcrumbs
- Press gently so the coating sticks
-
Sear First
- Heat oil in pan over medium-high
- Sear the chicken roll on all sides until golden brown
-
Finish In Oven
- Transfer to baking dish
- Bake at 375°F (190°C) for 15-18 minutes
- Internal temp should hit 165°F (74°C)
-
Rest Before Serving
- Let it sit for 5 minutes
- This helps the cheese stay put and flavors settle
Common Mistakes & Fixes
I’ve made every one of these. so here’s how to dodge them like a pro.
Mistake 1: Cheese Leaking Out
- Fix: Seal the edges well
- Use toothpicks or press the roll tight
- Choose low-moisture cheese
Mistake 2: Soggy Coating
- Fix: Always sear before baking
- Dry the chicken before breading
- Avoid overcrowding the pan
Mistake 3: Dry Chicken
- Fix: Don’t overbake
- Use a meat thermometer
- Let it rest before slicing
Mistake 4: Uneven Cooking
- Fix: Pound chicken evenly
- Sear all sides before baking
- Rotate halfway through oven time
Smart Substitutions
Maybe you’re out of something. or trying to keep it lighter. No stress. Here’s what works:
Want To Go Lighter?
- Use turkey breast instead of chicken
- Skip the frying and go straight to baking with a drizzle of olive oil
- Low-fat cheese can still melt decently if you wrap tightly
No Ham? No Problem
- Use turkey slices
- Or try prosciutto, pancetta or even thin-sliced salami
Gluten-Free Options
- Almond flour instead of regular
- Crushed gluten-free crackers instead of breadcrumbs
Add Some Greens
- Slide in a little spinach with the ham and cheese
- Or serve over a bed of arugula for a peppery contrast
FAQs
What Makes Gordon Ramsay’s Chicken Cordon Bleu Different From Others?
Gordon Ramsay’s version stands out because of its crispy golden crust, flavorful filling, and perfectly cooked chicken, all thanks to his technique of using a thin layer of flour, egg wash, and breadcrumbs.
Can I Make Gordon Ramsay’s Chicken Cordon Bleu Ahead Of Time?
Yes, you can assemble the cordon bleu ahead of time, but it’s best to refrigerate it for at least 30 minutes before cooking. This helps the breading stick better during frying.
What Side Dishes Go Well With Gordon Ramsay’s Chicken Cordon Bleu?
It pairs wonderfully with mashed potatoes, roasted vegetables, or a light salad with a tangy dressing. Anything fresh and creamy balances the richness of the chicken.