I made them with ham and Stilton blue cheese, and used gluten free flour and bread for my bread crumbs. I've been following FCA for years and cooked hundreds of french meals in my house, my 12 year old son told me that this cordon bleu recipe was his absolute favorite french meal thus far, and my wife and I really really enjoyed it as well. Thanks for all you do Stephan, my whole family really appreciates you!
Stephen has issues regarding trans-cultural communication (and technique...) But he's great for the novice. Really a great start! I enjoy his attitude and vision. Orhers would do well to appreciate what he can offer.
@@keithcallen2844 His technique is better than a lot of "pro" chefs on UA-cam. He's explain things in a way that makes classic french cooking attainable for basically anyone that is willing to learn.
@@drunkenmasterii3250 Ok, sure, in a basic sort of way. And he's personable... relatable. But don't be satified. We remember our first love but stick with our spouce,
@@drunkenmasterii3250 You're comparing him to Pepin? To Ramsey? To Bordain? Seriously? Think again. He's just like us, only adorable. He is exploring, but not a pro. I like what he has to give to beginners, but to those with decades of experience... well... we have a few things to share.
Just to hear you pronounce "cordon bleu" is worth the price of admission. :) I just had breakfast. Now after watching this I'm hungry again. That looks SO good.
This is my favourite meal that my mom used to make when I was a kid. Even though we're from Syria and it's not a traditional dish but we still made it almost every 2 weeks
My first attempt and it was delicious! Substituted thighs pounded thin. Cooked with coconut oil & butter. Finished cooking them in Dutch oven with a mushroom alfredo sauce on stove top for 10 minutes on low. Thanks for all the tips.
I had the great fortune years ago of doing a short apprenticeship in France. Being in France and talking to the Chefs is comparable to being at a Bible revival meeting in Alabama, Such a passion for food , ingredients and technique. I've traveled and cooked in many countries but I must say the above video is Classic French using what you might like or what tastes good to you and its not a problem to improve or change any recipe to what you like. That's what I learned about the amazing French while many others ( Countries, Won't name names here but they know) feel the need to stick to a 300yr old recipe and you cant deviate from it. French cuisine is masterful yet simple and beautiful and always evolving . Thanks for the Video, merci à tous!!
Ton enthousiasme est contagieux. Toute la famille va adorer et en plus tu utilises le meilleur couteau au monde. Merci pour les vidéos et bonne continuation.
Made this tonight. One of the best things I’ve ever made from UA-cam (or TV). Instead of fries, I made a quasi rice pilaf/risotto side with Gruyere instead of parmigiana. It was fab too.
Several years ago, when it was my turn to host friends for an American football game, one of the game snacks I made was Cordon bleu sliders. Three of these chicken, ham, and Emmentaler bleus (We're Bears fans! Not Green Bay yokels who would use Cheddar and ketchup), lined on a baguette slathered with Dijon, and cut into two or three inch pieces. Now I'm stuck making these every third week of the season.
Looks delightful, I have been watching Stephan off and on since our election debacle, this is a great stress reliever and passed along this UA-cam channel to my Daughter and Granddaughters, one loves to bake and the other loves to cook. To anyone else out there try to watch some Greek cooking videos. Since it's Winter, I recommend Avgolemano, absolutely delicious and filling but definitely use arborio rice. Food makes lockdowns tolerable.
I like pork-meat, Chicken or Turkey!!! Ham and some moutain Cheese with a good aroma!! But I don't make a roulade, I flap them in Half and fix the edges!!!
I use smoked turkey leg shaved off instead of ham. Also I use almond and coconut flour mixed for the "breading" as I don't eat bread. Some times I don't "bread" it and just bake it in the oven. I have always used a Swiss cheese but think I will try smoked Gruyere cheese next time. Funny thing is I made this about three weeks ago and just could not get my chicken flat so I think I will try using a pan to flatten it next time.
It made me chuckle to see Stefan using a saucepan to flatten the chicken. My 20cm cast iron skillet is one of the most commonly used pans in my kitchen, and a lot of the time, I'm using it to flatten meat.
I find If you grate the cheese then roll in plastic wrap twisting the ends back and forth till tight then refrigerate gives you a perfect tight shape that secures the filling. Then I slightly freeze, vacuum seal then sou vide @145° for 1.5hrs then bread and fry is the best method for juicy leak proof chicken works best.
I just watched another UA-cam video where the chef demonstrated the same technique you've described (tightly rolling the ends, to secure the filling). I'm definitely going to try that. Question: you said you slightly froze the breasts, after rolling. How long do you leave them in the freezer?
I've made chicken cordon bleu a hundred times, and I'm good at it. This was GREAT. The difference? The thing you can't skip? The step where you add that last tablespoon of butter and baste it. As soon as I saw that glossy sizzle, I was like, "Oh yeah. This is going to be delicious." I used Emmentaler for the cheese. I served it on a puddle of mushroom cream sauce, with a potato soufflé. Highly recommend!
I made this dish today. I couldn’t find biscotte but I used Italian bread sticks turned to fine crumbs and they were fab. Thank you chef for the recipe.it is now a big favourite in our house now!
Blue cheese is simply a miracle of nature and man. I would love to see a video of your pommes frites method. I'd like to apply it to some sweet potato and parsnips and serve them up with my cordon bleu :-)
I love making this. Recently I made a chicken and Swiss cheese and ham wrapped in puff pastry djoin mustard spread on the inside of the pastry. Thanks very much chef your recipes are wonderful
In Switzerland, Austria and Germany, I've seen that they deep fry it. In France, Italy, we pan fry it at low temp and only with unsalted butter. In My family, it's cooked in 3 stages, each stage you add butter, cook 5 minutes, remove butter, repeat (3 times). (by removing butter, I just move the meat into a 2nd pan and wipe the 1st pan for the 3rd stage). Use any cheese you like. I always put 2 cheese around the ham: strong-flavored French Conté (> 24 months old) + some super soft Dutch Gouda (8-10 weeks old) known as "Jong belegen"
When I moved to France I asked some friends about their "comfort food." The term was unknown to them. Attempting to explain "comfort food" I came up with "Câlin de la grand-mère" (in my bad French). Curious to know if there is such a term in French for "comfort food." This recipe looks fabulous and so simple. And comforting! Thanks as always Stephane.
Garlic Girl You are right, , every culture has a special dish that feels like a warm hug but I didn’t know how to say it with my horrible language skills. One lives and learns, albeit slowly.
For basic home breadcrumb I just toast bread well in the oven then brake it up into a coffee grinder. I use it for a filled mushroom with caramelised onions and blue cheese.
I just died and went to heaven......Chicken Cordon Bleu is my ALL TIME FAVORITE MEAL! I can't believe you made it and on a weekday! I never thought with french fries either. Hmmm! Hugs and love. :)
Whenever I do flour egg breadcrumbs I use a spoon! I don't do messy! But this looks great, just what I'm looking for to impress my dinner-guests! Merci, Stephane 🙂
Made this recipe for the first time tonight. Made mistakes but learned a lot. Tasted great but my aesthetics need work. I’m enjoying this channel and looking forward to expanding my personal menu. Thanks for putting videos like this up for beginners like me!
I'm making it right now, but I like my chicken marinated before filling in onion, yogurts, herbs, and spices, and I will replace the eggs with that marinate. I will fill it with smoked turkey and blue cheese. Thank you so much for the recipe.
Im not sure if this is traditional, but my Dad's restaurant used to serve the cordon bleu over wild rice and put Hollandaise sauce and fresh parsley over the chicken. To this day have not seen it served this way, but is my favorite way and how I make it at home.
You really should get more views, you have great content. I think as more people stumble your channel the views will go up. I tend to watch yours and Chef Johns, and that's about it. I subbed a while back and have watched all your new content. Not a bad one in the bunch. Wish you luck in the future.
I stumbled on this channel a couple days a ago and subscribed after watching two videos. I've since watched at least 10 and will watch many more! They are great and with great instructions and explanations. (Oh, and I'm also a Chef John fan - I like the emphasis on technic and his knowledge - which I think is why I'm fan of this channel now)
i used mozzarella with basil and a tomato sauce with pastirma (turkish beef slices with herbs cured) and it was delicious with a sauce espagnol and sauce robert!
Looking quite tasty! Cordon bleu is a very popular dish in Austria as well, but here it is virtually always flat instead of rolled and deep fried instead of made in the oven. Pork is used a lot, even though veal is traditional and chicken is very common as well since it tends to be the cheapest.
I tried this for the first time tonight! :) Used chicken with some parma ham and Camembert. The parma wasn't strong enough so I'd either need to use more or just something else, and the camembert was wonderfully melty. I need to work on butterflying and flattening the chicken breast though, ended up with using not even that much cheese and ham and still not having quite enough chicken to roll it up in, so that's what I'll attempt to improve next time. Didn't stop it being delicious and very easy to make though!
I made them with ham and Stilton blue cheese, and used gluten free flour and bread for my bread crumbs. I've been following FCA for years and cooked hundreds of french meals in my house, my 12 year old son told me that this cordon bleu recipe was his absolute favorite french meal thus far, and my wife and I really really enjoyed it as well. Thanks for all you do Stephan, my whole family really appreciates you!
It's criminal how little views this channel gets, THE RECIPES ARE GREAT!!!!!!!
Stephen has issues regarding trans-cultural communication (and technique...) But he's great for the novice. Really a great start! I enjoy his attitude and vision. Orhers would do well to appreciate what he can offer.
I am a bad subscriber. I was away for awhile but I am back! This is my favorite dish!
@@keithcallen2844 His technique is better than a lot of "pro" chefs on UA-cam. He's explain things in a way that makes classic french cooking attainable for basically anyone that is willing to learn.
@@drunkenmasterii3250 Ok, sure, in a basic sort of way. And he's personable... relatable. But don't be satified. We remember our first love but stick with our spouce,
@@drunkenmasterii3250 You're comparing him to Pepin? To Ramsey? To Bordain? Seriously? Think again. He's just like us, only adorable. He is exploring, but not a pro. I like what he has to give to beginners, but to those with decades of experience... well... we have a few things to share.
Just to hear you pronounce "cordon bleu" is worth the price of admission. :)
I just had breakfast. Now after watching this I'm hungry again. That looks SO good.
How do you know Stephan is really excited about his recipe? Starts singing and lets out of a couple "hon hon hon"....I love this channel so much! :)
This is my favourite meal that my mom used to make when I was a kid. Even though we're from Syria and it's not a traditional dish but we still made it almost every 2 weeks
Good food knows no borders... ;-)
Blessed are the cheese makers.
Amen
@@lukeadvI don’t think he means cheese makers specifically, I think he means any producer of dairy products.
My first attempt and it was delicious! Substituted thighs pounded thin. Cooked with coconut oil & butter. Finished cooking them in Dutch oven with a mushroom alfredo sauce on stove top for 10 minutes on low. Thanks for all the tips.
I had the great fortune years ago of doing a short apprenticeship in France. Being in France and talking to the Chefs is comparable to being at a Bible revival meeting in Alabama, Such a passion for food , ingredients and technique. I've traveled and cooked in many countries but I must say the above video is Classic French using what you might like or what tastes good to you and its not a problem to improve or change any recipe to what you like. That's what I learned about the amazing French while many others ( Countries, Won't name names here but they know) feel the need to stick to a 300yr old recipe and you cant deviate from it. French cuisine is masterful yet simple and beautiful and always evolving . Thanks for the Video, merci à tous!!
Ton enthousiasme est contagieux. Toute la famille va adorer et en plus tu utilises le meilleur couteau au monde. Merci pour les vidéos et bonne continuation.
Made this tonight. One of the best things I’ve ever made from UA-cam (or TV).
Instead of fries, I made a quasi rice pilaf/risotto side with Gruyere instead of parmigiana. It was fab too.
Genius idea with the sieve for breadcrumbs. I applaud you, sir! Well done!
Several years ago, when it was my turn to host friends for an American football game, one of the game snacks I made was Cordon bleu sliders. Three of these chicken, ham, and Emmentaler bleus (We're Bears fans! Not Green Bay yokels who would use Cheddar and ketchup), lined on a baguette slathered with Dijon, and cut into two or three inch pieces. Now I'm stuck making these every third week of the season.
I would be there.
I salute you, Sir! Using your wet hand in the breadcrumbs, you truly are a CHEF!!
When I am down - I watch you cook and that pronunciation of yours ..... ohhh boy. It makes my day!!! Love from Toronto 🇨🇦🇨🇦😘😘🇨🇦🇨🇦
I love that you said potato chips and not french fries! Great stuff!
"I kind of like blue cheese..." LOVED THAT!
Talk about an understatement!!! He LOVES Bleu Cheese!!!
Your joy for great food is contagious. So happy I found your page. Merci beaucoup from California!!!
Love the breadcrumb trick. I was using food processor and had to deal with dishwashing all the parts. Those days are gone thanks to YOU!
I watch your programme so often! I have learned so much. Thank you Stefan
I think this guy is wonderful and I love French food.
Très savoureux. Je l'ai fait avec de la poitrine de porc fumée de Bavière et du fromage Bavaria Blue. Unique !
Looks delightful, I have been watching Stephan off and on since our election debacle, this is a great stress reliever and passed along this UA-cam channel to my Daughter and Granddaughters, one loves to bake and the other loves to cook. To anyone else out there try to watch some Greek cooking videos. Since it's Winter, I recommend Avgolemano, absolutely delicious and filling but definitely use arborio rice. Food makes lockdowns tolerable.
I've never used bleu cheese in Cordon bleu......now I can't wait. I love bleu cheese! Thank you for the great video lessons.
Cordon Bleu is one of my favorite dishes ... Well done Stephan! 😋👩🏽🍳🍷 ♥️
thanks just home food 😋😋👨🏻🍳👍
time for some comfort food now tell me how do you make your cordon bleu?🙂👨🏻🍳
I like pork-meat, Chicken or Turkey!!! Ham and some moutain Cheese with a good aroma!! But I don't make a roulade, I flap them in Half and fix the edges!!!
I use smoked turkey leg shaved off instead of ham. Also I use almond and coconut flour mixed for the "breading" as I don't eat bread. Some times I don't "bread" it and just bake it in the oven. I have always used a Swiss cheese but think I will try smoked Gruyere cheese next time. Funny thing is I made this about three weeks ago and just could not get my chicken flat so I think I will try using a pan to flatten it next time.
The same way, but I don't roll it, I only fold it over once. Cooks quicker.
"Sorry for the ears, guys." He apologises for something that others revolve their entire content about :D ASMR, mate!
Yea but it's not enjoyable for everyone... Makes me cringe sometimes
Dont encourage ASMR, it's disgusting
Haha so true
What is this ASMR?
what are you talking about?????????/
I will be using the pan method for all my chicken cutlets from now on.
Stephane, I really like the summary slide at the end of the video that gives a good wrap up of the cooking procedure.
It made me chuckle to see Stefan using a saucepan to flatten the chicken. My 20cm cast iron skillet is one of the most commonly used pans in my kitchen, and a lot of the time, I'm using it to flatten meat.
Just today I was told a group would enjoy this meal. great recipe, and pretty amazing voice too.
Wonderful! You take the complexity and intimidation out of French cooking and make it fun! What a great approach to the culinary arts. Thank you!
I find If you grate the cheese then roll in plastic wrap twisting the ends back and forth till tight then refrigerate gives you a perfect tight shape that secures the filling. Then I slightly freeze, vacuum seal then sou vide @145° for 1.5hrs then bread and fry is the best method for juicy leak proof chicken works best.
I just watched another UA-cam video where the chef demonstrated the same technique you've described (tightly rolling the ends, to secure the filling). I'm definitely going to try that. Question: you said you slightly froze the breasts, after rolling. How long do you leave them in the freezer?
I love cooking too! I get to eat the end product, just as you taste yours. Thanks for these varieties of Cordon Bleu 😊😊😊
I've made chicken cordon bleu a hundred times, and I'm good at it. This was GREAT. The difference? The thing you can't skip? The step where you add that last tablespoon of butter and baste it. As soon as I saw that glossy sizzle, I was like, "Oh yeah. This is going to be delicious."
I used Emmentaler for the cheese. I served it on a puddle of mushroom cream sauce, with a potato soufflé. Highly recommend!
I am so glad that your cordon breaks open too!
Also, I tried using bacon fat to fry mine in and it was delightful.
I made this dish today. I couldn’t find biscotte but I used Italian bread sticks turned to fine crumbs and they were fab. Thank you chef for the recipe.it is now a big favourite in our house now!
Made this today for my father’s birthday. He loved it. Thanks stefan
"Sorry for the ears, guys" when he's crumbling the dry toast is hilarious b/c there are entire ASMR youtube channels that are just that!
You can tell he loves cooking. Great vids!
Bleu cheese goes with everything!! Spectacular.
That pancetta looks delicious. The whole things looks amazing.
Fantastic looking dish. That blue cheese looked amazing too.
Blue cheese is simply a miracle of nature and man. I would love to see a video of your pommes frites method. I'd like to apply it to some sweet potato and parsnips and serve them up with my cordon bleu :-)
well i need to get down to it then🙂👍
@@FrenchCookingAcademy Thanks :-)
God Bless you for using the pot for flattening! I don't have a meat mallet and I was wondering what I was going to do!!!!
I love making this. Recently I made a chicken and Swiss cheese and ham wrapped in puff pastry djoin mustard spread on the inside of the pastry. Thanks very much chef your recipes are wonderful
I just found a gem of a channel !! 💓♥️ I'll make this tonight but i only eat chicken, let's see how it goes with mozzarella cheese.
My first fancy restaurant dish. Thanks - I'm on it.
Love watching you. Tried many recipes and loved them all. Appreciate all the tips you give to amateurs like me.
I just finished dinner and I’m hungry from watching this
I am making this tonight. I'm using imported speck prosciutto and bleu cheese. Got a great deal on some perdue chicken breasts too.
Wow, your everyday meals are my night out meals. :) always enjoy your content. That blue cheese has me salivating.
i love blue cheese
“Be a savage” lol sweet
Just saw this recipe. Made it tonight, came out great! First time I ever made chicken cordon bleu.
absolutely amazing. And thanks for some of the "tips and tricks" (i.e., putting in the fridge) on keeping it rolled nicely.
Hello Stephane, thank you for this recipe. Cordon bleu is my favorite French food.
Except it's Swiss.
In Switzerland, Austria and Germany, I've seen that they deep fry it. In France, Italy, we pan fry it at low temp and only with unsalted butter. In My family, it's cooked in 3 stages, each stage you add butter, cook 5 minutes, remove butter, repeat (3 times). (by removing butter, I just move the meat into a 2nd pan and wipe the 1st pan for the 3rd stage).
Use any cheese you like. I always put 2 cheese around the ham:
strong-flavored French Conté (> 24 months old) + some super soft Dutch Gouda (8-10 weeks old) known as "Jong belegen"
Lol a little bit of Butter. God you have to love the French.
Noticed that generous tablespoon
Right, the addition of butter to the pan was totally unexpected; and took most of us watching by complete surprise!! :D LOL.
but it was for 3 portions.. Soooooo it really wasn't that much..
I understand why my friends comment on my use of butter.
did you get the "boom" @ 08.35....infectious.
When I moved to France I asked some friends about their "comfort food." The term was unknown to them. Attempting to explain "comfort food" I came up with "Câlin de la grand-mère" (in my bad French). Curious to know if there is such a term in French for "comfort food." This recipe looks fabulous and so simple. And comforting! Thanks as always Stephane.
"La nourriture réconfortante"
@@aidanclarke6106 Ah, merci Aidan!
I thought every culture had a "comfort food"!
Garlic Girl You are right, , every culture has a special dish that feels like a warm hug but I didn’t know how to say it with my horrible language skills. One lives and learns, albeit slowly.
@@wemblyfez LOOL!!! Como mio...Con Española.
For basic home breadcrumb I just toast bread well in the oven then brake it up into a coffee grinder. I use it for a filled mushroom with caramelised onions and blue cheese.
One way of helping the Channels you like is to share them in Facebook and spread the world.
I just died and went to heaven......Chicken Cordon Bleu is my ALL TIME FAVORITE MEAL! I can't believe you made it and on a weekday! I never thought with french fries either. Hmmm! Hugs and love. :)
Excellent Chef!!!
Ah! My favorite food of all!!
The oven cooked French fries look great - please make a video on how to make them!
Whenever I do flour egg breadcrumbs I use a spoon! I don't do messy! But this looks great, just what I'm looking for to impress my dinner-guests! Merci, Stephane 🙂
my pleasure
That is a fantastic looking meal. I also love blue cheese. Cheers!
your recipes are the best, they look so yummy
I used to make this...but not with those cheeses..omg looks so good. I used Swiss....but these two look amazing....
This looks really delicious. Very well explained. I will try this soon. Thank you.
my pleasure
I am not very keen on meat but veal and chicken my favourite will cook this on new year eve ths very good explaination
My favourite recipe at the school canteen when I was a kid !
I made this last night, it was wonderful.
PERFECTION!!!!!! Merci mille fois. D
Merci beaucoup, Stefan! Tres bon!
Made this recipe for the first time tonight. Made mistakes but learned a lot. Tasted great but my aesthetics need work. I’m enjoying this channel and looking forward to expanding my personal menu. Thanks for putting videos like this up for beginners like me!
I would be spooning over that nutty melted butter on my serve. Yes, I would use more cheese too but it looks scrumptious.
This is good eating brother! Used Applewood Smoked Ham and Jarlsberg Cheese. Accompanied it with your Gratin Dauphinois. Delicious!
I'm making it right now, but I like my chicken marinated before filling in onion, yogurts, herbs, and spices, and I will replace the eggs with that marinate. I will fill it with smoked turkey and blue cheese. Thank you so much for the recipe.
I am new to this channel, and I LOVE it! I am definitely going to try this recipe this weekend!
Im not sure if this is traditional, but my Dad's restaurant used to serve the cordon bleu over wild rice and put Hollandaise sauce and fresh parsley over the chicken. To this day have not seen it served this way, but is my favorite way and how I make it at home.
Love it,I'll make cordon blue again one of my favorite
J'adore vos recettes ! Ça a l'air tellement bonnn
Merci
You really should get more views, you have great content. I think as more people stumble your channel the views will go up. I tend to watch yours and Chef Johns, and that's about it.
I subbed a while back and have watched all your new content. Not a bad one in the bunch. Wish you luck in the future.
thanks there are some new project on the way 😉 outside of youtube
I stumbled on this channel a couple days a ago and subscribed after watching two videos. I've since watched at least 10 and will watch many more! They are great and with great instructions and explanations. (Oh, and I'm also a Chef John fan - I like the emphasis on technic and his knowledge - which I think is why I'm fan of this channel now)
i used mozzarella with basil and a tomato sauce with pastirma (turkish beef slices with herbs cured) and it was delicious with a sauce espagnol and sauce robert!
basics: one hand dry and the other hand wet when crumbing
Cheers from Perth
It's probably a bit more difficult when operating and adjusting a camera haha
This makes me want to try this recipe! Thank you!🍷🌍
Love blue cheese!
I adore chicken cordon bleu
Cambozola cheese and Westphalia ham is amazing with either veal, chicken, or pork.
What cut of pork do you use? Loin?
Thanks for your wonderful recipes
love that Opinel knife.
Love your videos! great professor
fries look fantastic for oven cooked
Bravo! And excellent to note checking the internal temp with a thermometer.
I love your Channel and your recipes, in Vienna we do it in another way. No butter, instead pork fat or clearified butter to Cook the cordon 😊
Looking quite tasty! Cordon bleu is a very popular dish in Austria as well, but here it is virtually always flat instead of rolled and deep fried instead of made in the oven. Pork is used a lot, even though veal is traditional and chicken is very common as well since it tends to be the cheapest.
The fries look amazing btw!
RedRisotto They really do
Nothing like a good old De Buyer to bash a chicken senseless
I put mine in a zip loc bag, and flatten by pounding with a rolling pin. Works great.
I tried this for the first time tonight! :) Used chicken with some parma ham and Camembert. The parma wasn't strong enough so I'd either need to use more or just something else, and the camembert was wonderfully melty. I need to work on butterflying and flattening the chicken breast though, ended up with using not even that much cheese and ham and still not having quite enough chicken to roll it up in, so that's what I'll attempt to improve next time. Didn't stop it being delicious and very easy to make though!