Chicken Cordon Bleu - This is the ultimate creation with ham and cheese! Made with chicken breasts wrapped around ham and Swiss, breaded, and fried crisp. Each slice will reveal a gorgeous swirl of flavor. While it's a labor of love, each bite will be so worth the effort.
Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about ¼-inch thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 slices of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
Fry: Fill a deep skillet about 2-inch high with the vegetable oil. Heat to 325°F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165°F.* Let the chicken rest for 5-10 minutes.
Start the sauce: Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
Finish and serve: Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.
*If the chicken has browned completely but it still hasn't reached an internal temperature of 165F, you can finish the chicken by baking in the oven at 350F for another 5-10 minutes or until fully cooked through.
Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven. Preheat to 325F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.
The sauce will last 4-5 days stored in an airtight container in the fridge. Reheat in the microwave, or you can reheat in a saucepan over medium heat. If you find the sauce has thickened too much, you can thin it out with a bit of milk.