Chicken Cordon Bleu Recipe - Laura Vitale - Laura in the Kitchen Episode 738
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- čas přidán 20. 08. 2024
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK...
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Instead of the toothpicks, I would put the chicken rolls in the freezer for 30 minutes (wont be frozen, but harder), It makes the rolls hold really well and help in the process through flour,eggs and crumbs. Also if you put it in the refrigerator for 5 - 10 minutes after coating it, it will get rid of the moisture left in the crumbs and help the crust stick on the chicken at the end. I use this method when I do Chicken Kiev and it comes out perfect everytime. Can't wait to try this recipe... thank you Laura
She's my favorite French chef!
More chicken recipes please. It doesn't matter how simple. I just need ideas of what to do with chicken breasts. Thanks!
I like to boil it with pasta and add salt, sugar and pepper to taste. So yummy
This might sound really weird, but a majority of the recipies Laura makes reminds me of my grandmother. She passed away a few months ago, but just watching Laura prepare all these recipes has reminded me of all the fun times I had with her. It opened my eyes to how all the simples things in life can really make a difference. Not to mention how amazing the food is :). Thank you Laura!
By just looking at it I can already imagine how my mouth will melt if it's in there. You are an absolute food angel from above. Anybody agree?
This is phenomenal, Laura. When I watch you cook, I live for the moment when you taste your own dish and savor it. That is the moment I enjoy the most. Kudos!
Made 4 of these for my family, I used Grier, mustard with herbs and some Russian ham I found at the deli. It was amazing! Thanks Laura :)
Honestly, I have searched youtube far and wide for a good Italian cook. After years of searching I have finally found one!!! Not to mention, you are great at teaching recipes and motivating people. Grazie Laura!!!!
My dad makes Chicken Cordon Bleu differently. He butterflies the chicken and puts in pepperoni, black forest ham, and I think turkey? (Haven't had it in a while.) And he bakes it without breading it. When it's almost done he puts slices of cheese ontop. We serve it with cheesy bacon scallop potatoes and put the extra cheese sauce from the potatoes ontop of the chicken. If you hadn't had chicken cordon bleu like this you have to try it. Its delicious.
I normally don't leave comments but this time I feel the need of writing something. I am a fan for years now and with this recipie you more than rocked!
I made quite a lot of them and brought as a lunch for myself in uni and it was a major success! Everyone that tried loved it! Now I have to help them make themselves. Hahaha
I love to cook and with your recipies I've been inspired to cook even more!
Thank you so much!
I'm surely waiting for new tutorials ;)
It doesn't get any simpler than this - another tasty recipe that is quick and looks completely effortless - thanks much Laura!!
Laura Vitale recipes are easy, fun and delicious. Very little fuss. Always great and tasty. Thank You.
I love Laura and the dishes she creates and eats afterwards in front of the camera...
Going to be making this tomorrow for dinner. My daughter loves chicken cordon bleu but I never could get it right. This is a very big help. Tonight we are having your pasta with broccoli. That is the best quick meal.
I love this recipe. But I made a few tweaks to make it my own. I marinated my chicken for 2 hours in buttermilk. I used half panko and half bread crumbs. And I used 1 slice of swiss and 1 slice of monzarella for the filling. It came out absolutely amazing and juicy! Thanks
My mom loves making this dish, but she uses Monterrey Jack cheese :) she serves it with "Mexican spaghetti" which is just spaghetti noodles with sour cream, chunks of ham or pancetta, corn, and lots of black pepper 😋😋😋
Ooh, that sounds yummy. 😋
Hungaryyyyy
I watch these videos right before the dinner every day :D
Stupidly, I have never thought to use tongs when egging and bread-crumbing! What a revelation, only been cooking for 44 years!
I thought the same thing 😊
Lol !
I love how you said "you guys are like my friends!" You're so amazing Laura Vitale! =)
definitely on my must try dish. I am like you about sauces. I usually serve the sauces in a small bowl at each place. that way everyone gets it if they want it.
I made this last night!
Instead of putting the Dijon in the chicken I made a white wine cream sauce and added the Dijon into that to put over top!
Thanks!!
I busted out laughing when she dropped the chicken in and screamed when the oil popped! LOL!
I strongly agree, no sauce. If the chicken isn't over cooked out doesn't need it. Also, I've never seen or had these with mustard. I'm going to try them with it, thank you for the twist.
i am making this for my sister...she just had a baby and this will be the perfect dinner. Cant wiat to get started, thanks Laura!!
Yum!!This is something that I definitely have to try! Thanks for sharing.
Hi Laura.... I made this recipe tonight for my husband and we loved it!!!! Love this channel!!!!
I made this tonight and used Gruyère in place of the Swiss because that’s what I had. It was so delicious!! I’ll be making this again for sure.
Dinner tomorrow. Watching your videos is like cooking with your best friend. Oh, you were great on the Today show this morning. Only watched it to see you.
my mouth was watering when showed a cut piece of the chicken
oh gosh, laura, you made me dig out my old chicken cordon bleu recipe from when i entered it in 4H cooking competitions back in the 70s. (before the days when you could easily buy skinless/boneless chicken, so i had to de-bone myself! i like to use thighs) i'd either fry for about 20 mins in shortening, or bake for about 50 mins at 375. - i liked the baked version better.
i've also done some versions with steamed broccoli in the middle of the ham and swiss stuffing.... ohhhhh yummy!
and i do happen to like a light swiss cheese sauce, rather than super crunchy - just personal preference.
This was a bad idea: being really hungry, having to wait for 2 hours on dinner, and then watching this.
The casserole version of this dish she makes is my favorite.
Making this for dinner tonight. Replaced swiss with Gouda. I'm more than excited to eat this tonight!
Просто и доступно! Спасибо большое!
I am going to make this soon.We don't like really heavy meals anymore and this would be great with a nice salad.
Watching this whilst I'm eating your light cream of broccoli soup. I'm obsessed with it! (And it is about lunchtime in Sweden)
Your excitement for cooking fuels my desire to learn how to cook. Thanks Laura. :)
I make it with white cheese sauce. Absolutely perfection!
My favorite dish !! I would just not use mustard but all the rest is amazing and super easy
chicken cordon bleu is the ONE thing I ask people to never make me. However, I would love to see chicken kiev, I made it once with an orange type sauce and it is great.
My mouth just watered.
I am def gonna try this! I don't know why I thought it would be way harder than this! You're the best!
Hey Laura,
I've had Chicken Cordon Bleu years ago at a dinner it's sooooooo good.
This is my mom's masterpiece. She cooks a very delicious Cordon Bleu with tasty white sauce :)
OMG! I just freaking love you Laura!! you make cooking sooo easy!!! Thanks for the recipe !
Can you smelllalalalalalalala what's Laura is cooking?! :) Love you Laura!
I would love if you could suggest complimentary side dishes to go along with what you cook. Love your cooking.
Thank you for the time you spent to make this!
This is one of my favorite foods in the world! Thank you laura!
Yes agree, complete dinner set
Laura you don't need to brown them instead,toast the breadcrumbs put a dash of oil toast until golden brown,cool and coat the chicken! Less oil less cooking time 😊 they stay crispy though btw
Had the best cordon blue at Vietnam when I was travelling. I will make this
really simple but yet so fancy!!!
Used your recipe yesterday!!! Fantastic, I had never had it before. Very easy to do and great flavor!! Thanks Laura!!
Laura I tried your recipe to the T and it is the best Chickent Cordon Blue ever! Thanks.
I watched a few other videos b4 going with yours. Others tried to get to fancy. My kids are pretty picky eaters so they dont like alot of the dress up stuff and sauces. This was quick, easy and to the point. Turned out great and everyone loved it. You do a great job on your vids, Thanks again :)
I usually use a much coarser breadcrumbs because then it'll be crisper! Also, I put a lot more cheese.
As a Viennese, I highly recommend to not add sauce either. Cordon Bleu (as well as Schnitzel) is supposed to be crispy, the sauce completely destroys it. Germans like to put sauce on top, I still don't know why you would do this.. :D Really interesting technique with the rolling and the slicing, never've seen this before!
LAURAS THE BEST!!!
Yayy one milliom subscribers! So happy. Keep doing what you love!
Another winner!! You're the best....
I've always wondered how to make cordon bleu but just keep forgetting! thanks laura!
Hey Laura, I just wanted to give you a lil tip. I always see you add your salt and pepper to your eggs after you beat them and it always clumps up on the side. If you add your salt and pepper before breaking your yolk it will be disbursed evenly throughout your eggs. Hugs♡
#JustaTip #Laurainthekitchen
Wow, thanks April! Thats a simple but good tip. I now will do that.
Definitely going to try this recipe. Will let you know how it goes!
Laura oh em gee this has got to b one of the best recipes I've made from ur channel .... My husband said "baby this gets a 5 stars for sure" ..... !! Love love love yummy in r tunmys xoxo
Made these last night, easy and delicious! Thank you always for your recipes
Hey Laura, keep up the good work, you're almost on 1 million!
I'm so excited with your resipes....congratulation!!!!!!!!!!!!!!!!!!!!!
I focus on laura any time
Molto buono. Ci tornerò sicuramente provare questa ricetta.
I think you'd have a homemade Nutella recipe up ur sleeves. Please make a video on that
I'm french and we eat this all the Time
After all this time watching you I can never get over how fast you eat haha
Amazing as always Laura!
Whenever i look for a recipe that i want to make i always look for your videos :)
Thank you Laura!
Made this tonight and it was so flavorful! Thank you Laura!
This looks really good.
Hey Laura been watchin your channel love it. Hope u hit 1 mil.
omg this made my mouth water!!!! definitely making these!!!! where can we share pics of what we make from your channel????
Thank you for another great recipe. I think I am making this for dinner tomorrow. I just made your apple crisp and love it! Looking forward to your next video.
Thank you, this is heaven.
Laura, I agree that this would be icky with bearnaise sauce, but I bet it would be wonderful with hollandaise, what do you think?
You are just like me when you cook, I can't wait to try my creations either.
Good god! Ur chicken dishes always look soooo delectable! Gimme some of tt now!!!!
Poor Joe, he always has to wait until the end of the video to taste =)) I bet his mouth is watering!
I'm making this tonight for my family
This looks very yummy! Thank you.
I use gruyere cheese. The extra tang is lovely.
We have the same recipe but without the mustard. I will try it very soon :)
Finallyyy!!! I'm thrilled you posted this recipe, I've been requesting it for ages. This is torture for MOI since it's Lent and I'm not eating any chicken or meat, but you know what? Sunday will come and guess what's on my menu? :) Thank you for sharing love!
Made this tonight for dinner and it was a hit!
if you have friends complaining about your cooking then those aren't your real friends haha
I am so making this, this week.
That was phenomenal. GOOD JOB!!!
ty for your great tutorial Laura . I substituted basil just for fun, also love the thyme , and dijon ! fabulous! :)
Yes you CAN use it (im french)
Hi Laura. This looks sooooooo delicious (and so easy)😋 will definitely try and see if I can impress the hubby 😉❤️ thank you so much 😊
Oh, Laura! Thanks for uploading this! I've actually beem waiting for your version of cordon bleu!
You're the best Laura. I will try this one with the Dijon.
Ciao laura! in my house they serve them not enrolled but flat, like a chicken cotoletta filled with ham & cheese...that's delicious too. How you did them, they looked like fried chicken involtini. Kisses from Spain;)
Thank god! It took me forever to find a good recipe