Chicken Cordon Bleu With Dijon Cream Sauce

Chicken Cordon Bleu With Dijon Cream Sauce


  • 1-2 pieces chicken breast fillet butterflied and pounded
  • salt and ground black pepper to taste
  • juice of half lemon
  • 1-2 pieces thin slices of ham
  • 1-2 pieces sliced cheese
  • ½ cup MAYA All-Purpose Flour
  • 2 pieces whole eggs beaten
  • 1 cup local bread crumbs or Japanese crumbs
  • 1 tablespoon finely chopped parsley
  • enough oil for frying


  • 1 tablespoon MAYA All-Purpose Flour
  • 2 tablespoons butter
  • 1 cup milk
  • ¼ cup cream
  • 2-3 tablespoons Dijon mustard
  • ½ teaspoon thyme
  • 1 tablespoon parmesan cheese
  • salt and pepper to taste


  1. Season chicken with salt and pepper and lemon juice. Lay chicken in clean surface then top with slice ham and cheese. Rolled chicken then dredge in flour. Shake any excess flour, dip in beaten eggs and cover with the mixture of crumbs and parsley. Fry until golden brown. Set aside
  2. For the sauce: In a saucepan over medium heat, lightly toast flour before adding the butter. Add milk and cream. Keep stirring until the sauce thickens. Add mustard, thyme and cheese then season to taste.

Recipe Notes

Yield: 3-4 servings

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