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Homemade cordon bleu is even better when you make it your own way. Here, I don’t keep the chicken breasts whole: I chop them finely and then blend them to get a more consistent, tender texture that is especially easier to work with. Stuffed with ham and cheese, then breaded and fried, these homemade cordons bleus are incredibly delicious, perfectly crispy on the outside and melting on the inside. <\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” max_width=”856px” module_alignment=”center” custom_css_main_element=”display:block;” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n
Servings:<\/strong> 4 people [\/et_pb_text][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg” _builder_version=”4.27.6″ _module_preset=”default” width=”230px” custom_padding=”||10px||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_3495-1.jpg” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display:block;||height:400px!important;”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column-reverse;” custom_css_main_element_phone=”display:flex;||flex-direction:column-reverse;”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding_tablet=”25px||||false|false” custom_padding_phone=”25px||||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n Start by finely chopping the chicken breasts, then blend them until you reach a smooth consistency.<\/span><\/p>\n Season with a little salt, pepper, herbs, and spices according to your preference.<\/span><\/p>\n Place a portion of the blended chicken onto plastic wrap, then spread it into a round or oval shape, not too thick.<\/span><\/p>\n Add a slice of ham and a slice of cheese to the center.<\/span><\/p>\n Then fold the two ends over to fully enclose the filling and form a cordon bleu. Use the plastic wrap to help seal everything together and give it a nice shape. <\/span><\/p>\n Repeat the process for all 4 cordons bleus.<\/span><\/p>\n Place the cordons bleus in the freezer for <\/span>1 hour<\/b>. This step is very important: it allows the shape to set and makes breading easier.<\/span><\/p>\n Prepare three plates:<\/span><\/p>\n Take the cordons bleus out of the freezer, then coat them successively in the flour, the egg, and finally the breadcrumbs.<\/span><\/p>\n Heat some sunflower oil in a pan.<\/span><\/p>\n Fry the cordons bleus for a few minutes on each side until they are golden brown, crispy, and cooked through.<\/span><\/p>\n Place them on paper towels before serving.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column-reverse;” custom_css_main_element_phone=”display:flex;||flex-direction:column-reverse;”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding_tablet=”25px||||false|false” custom_padding_phone=”25px||||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n Putting them in the freezer helps the cordons bleus hold their shape better during cooking. It is truly the step that makes all the difference. <\/p>\n Make sure to seal the edges well to prevent the cheese from leaking out during cooking.<\/p>\n For an even crispier coating, you can double-bread them by dipping them a second time in the egg and then the breadcrumbs.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column-reverse;” custom_css_main_element_phone=”display:flex;||flex-direction:column-reverse;”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding_tablet=”25px||||false|false” custom_padding_phone=”25px||||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n These stuffed cabbages pair perfectly with:<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column-reverse;” custom_css_main_element_phone=”display:flex;||flex-direction:column-reverse;”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding_tablet=”25px||||false|false” custom_padding_phone=”25px||||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n Because it is generous, crispy, and much more delicious than a store-bought version. The blended chicken provides a tender texture, while the ham and cheese provide all the melt-in-the-mouth goodness you expect from a good homemade cordon bleu. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”3px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”856px” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Article written by L\u00e9a Lise L. \u00b7 08\/04\/2026<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Homemade cordon bleufor 4 peopleHomemade cordon bleu is even better when you make it your own way. Here, I don’t keep the chicken breasts whole: I chop them finely and then blend them to get a more consistent, tender texture that is especially easier to work with. Stuffed with ham and cheese, then breaded and […]<\/p>\n","protected":false},"author":2,"featured_media":325663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"class_list":["post-325664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/325664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/comments?post=325664"}],"version-history":[{"count":10,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/325664\/revisions"}],"predecessor-version":[{"id":326193,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/325664\/revisions\/326193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/media\/325663"}],"wp:attachment":[{"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/media?parent=325664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/categories?post=325664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lealisefoodies.com\/en\/wp-json\/wp\/v2\/tags?post=325664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Prep time:<\/strong> 25 minutes
Resting time:<\/strong> 1 hour in the freezer
Cook time:<\/strong> 8 to 10 minutes<\/p>\n<\/ul>\n
Ingredients<\/h2>\n
For the stuffed cabbage<\/b><\/h3>\n
\n
<\/ul>\n
Method<\/h2>\n
1. Prepare the chicken base<\/b><\/h3>\n
2. Shape the cordons bleus<\/b><\/h3>\n
3. Chill in the freezer<\/b><\/h3>\n
4. Bread<\/b><\/h3>\n
\n
5. Cooking<\/b><\/h3>\n
My Tips<\/h2>\n
What to serve with this dish?<\/h2>\n
\n
<\/span><\/li>\n
<\/span><\/li>\n<\/ul>\nWhy we love this recipe ?<\/h2>\n