These two are classic dishes! With Kiev the origin of this amazing dish is from Russia believe it or not, well the French and other surrounding countries want to stake claim. As for Cordon Bleu the Swiss take claim. I could muddy the waters here and introduce you to Beef Rouladen which is the beef version but I’ll do that on another recipe.
You will not know the difference until you cut into it.
Chicken Cordon Bleu: Chicken breast pounded thin rolled with a slice of ham and cheese.
Chicken Kiev: Chicken breast pounded thin and wrapped around a nugget of herb butter.
Chicken Kiev Cordon Bleu
- 1 Chicken Breast Cut in half. Remove tendons and fat. Veal Optional: Instead of Chicken making it Cordon Blue
Chicken Kiev Filling
- 3 tbsp Soft Butter
- 2 cloves Garlic minced
- 1 tbsp Chopped Parsley
- Salt & Pepper to Taste
Chicken Cordon Bleu Filling
- Boursin Cheese Cut In Half Optional: Add Diced Mushrooms with the Cheese
- Smoked Ham Wrap Cheese
- 2 Eggs (Lightly Beaten)
- 1 cup Flour
- 1.5 cup Panko or Breadcrumbs
- 1 tsp Sea Salt
- 1 tsp Cracked Peppercorn
- Take a single chicken breast and buttery. ̀With each half breast with a food hammer or rolling pin till it’s about 1/8″ to 1/4″. Be a pro, not an axe murderer! Try not to tear the meat!
- Salt & Pepper the cutlet.
- Lay a piece of ham on the chicken.
- Put a piece of Boursin on it.
- Add some diced mushrooms as an option.
- Starting from an end Roll and tie in the ends.
- Using Cellophane wrap the roll and twist the ends and put in fridge for 30 min.
- In three bowls put in Eggs, Flour and Panko into their own bowl. Add Salt & Pepper to the Panko.
- Take Chicken, coat with flour first, then egg, then roll and coat with Panko breadcrumbs. EXACTLY in this order. FYI- Egg does not stick to the chicken neither does Panko. The egg is the binder, don't mess this up or I will beat you!