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cheese oozing from stuffed chicken breast.

Cordon Bleu Schnitzel

An easier and healthier version of a famous dish: chicken cordon bleu baked in the oven, still crunchy and oozing with cheese, yet less fussy to make.
Course Poultry
Cuisine International
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 591kcal
Author Adina


  • 4 small boneless skinless chicken breasts about 150 g/ 5.3 oz each
  • 2 large and thin cheese slices or more depending on their size (See note)
  • 2 large and thin cooked ham slices or more depending on their size
  • fine sea salt and pepper
  • 3 tablespoons vegetable oil
  • ½ teaspoon sweet paprika powder
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • zest from ½ organic lemon
  • some nutmeg
  • about 100 g/ 3.5 oz/ 1 cup dried breadcrumbs or more, if necessary


  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Cut the chicken breasts across in half. Slice each half in the middle, but make sure that the meat still holds together at one side. Open up the breast, place it between two sheets of plastic foil and tenderize it very gently with a meat mallet or a heavy pan.
  • Slice the ham and the cheese slices into smaller slices, large enough to fit into the chicken breast, but slightly smaller than the pieces of meat. Place 1 slice of cheese and 1 of ham on the lower part of each meat piece, fold the upper meat piece over and press lightly so that they hold together. Sprinkle with salt and pepper on both sides.
  • Mix the oil and the sweet paprika powder in a small bowl. Line a baking tray with parchment paper and brush it with the oil mixture.
  • Place the flour on a large plate. Lightly beat the eggs in a shallow bowl. Add the lemon zest and some nutmeg. Place the breadcrumbs on another large plate.
  • Coat the chicken in flour and shake carefully to remove the excess flour.
  • Dip in the eggs and coat in breadcrumbs, pressing slightly.
  • Place on the prepared baking tray. Brush lightly with some of the oil mixture, reserve the rest of the oil for later.
  • Bake for a total time of 15 minutes or until the chicken is cooked through, turning halfway through. After turning, brush the chicken very lightly with the leftover paprika oil and finish baking.
  • Serve immediately as suggested above.



I use Gouda, but Cheddar or Swiss cheese would also be great.


Serving: 2cordon bleu pieces | Calories: 591kcal | Carbohydrates: 22g | Protein: 64g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 256mg | Sodium: 1017mg | Fiber: 1g | Sugar: 2g