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Prepare an upscale cordon bleu


Cordon Bleu is an old recipe that dates the preparer when it isn’t made a bit more modern.  This recipe is really good, and people will think it is a new and exciting way to prepare chicken.  Perfect with this Chardonnay!

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 4 large chicken breasts, butterflied and pounded evenly
  • 6 ounces pancetta, chopped and fried to crisp
  • 6 ounces Emmentaler cheese, shredded
  • Salt and Pepper
  • ¾ c. all purpose flour
  • 1 egg
  • 1 c. milk
  • ½ t garlic salt
  • ½ t. Onion salt
  • 1 T. Dijon mustard
  • 1 ½ c. seasoned panko crumbs
  • 1 t. Dried parsley
  • 1 t. Lemon juice
  • Zest from ¼ lemon
  • ½ t. Salt
  • 1 T. white wine
  • 3 dashes Tabasco or other hot sauce
  • 3 egg yolks
  • 1 stick butter, melted and hot


Step 1: Preheat the oven to 350 degrees and grease a cookie sheet for baking.

Step 2: Lay out the pounded chicken pieces on a cutting board. Sprinkle each lightly with salt and pepper. Evenly divide the pancetta and Emmentaler cheese and sprinkle on the chicken. Roll the chicken pieces into a roll. Secure with a toothpick. Put the flour on a plate to make dredging easy. Dip into the flour, coating well. In a mixing bowl large enough to place the rolled chicken pieces one at a time, beat together the egg, milk, garlic salt, onion salt, and dijon mustard. On a separate plate, place the panko and mix well with the dried parsley.

Step 3: Move the chicken pieces one at a time from the flour plate to the egg mixture then the panko, coating with each step. Place the rolled chicken pieces on the cookie sheet.

Step 4: Bake for 25 minutes. Check temperature and continue to bake until the internal center temperature is 165 degrees. Remove from the oven and rest 10 minutes before slicing.

Step 5: While the chicken rests, make the sauce.

Step 6: In a blender, add the lemon juice, zest, salt, white wine, and hot sauce. Blend well. With the blender running on a low to medium speed, add the hot butter in a fine stream. Turn the blender to high and blend 10 additional seconds.

Step 7: Slice the chicken for service. Drizzle each piece with a bit of the sauce and garnish if desired with a lemon wedge and fresh parsley. Great with rice and peas.

Serves 4