➤ by Lydia Fulson
This air-fried chicken cordon bleu tastes just like Oma's Hähnchenroulade. The perfect head-turning dish to impress your guests and family too. Lecker schmecker!
This delicious cordon bleu made quickly and easily in the air fryer will leave you craving seconds, and maybe even thirds! You’ll love this cheesy and crispy dish.
I used the Instant Vortex Plus Air Fryer Oven to make these air-fried cordon bleu, and it saved me so much time rather than using the regular oven. Not only does it take just 5 minutes to preheat, but it took almost 10 minutes off of the cooking time!
That’s how quick and convenient it is.
Cordon bleu is such an impressive treat to serve at a family get-together. You’ll surely be turning heads with this one. It may seem French, but we Germans sure do love it too. In Germany, you can find schnitzel cordon bleu served in many local restaurants.
You might be thinking that impressive usually means complicated as well, no? Well, the answer is, it doesn’t have to be! Especially when using the handy air fryer. While it may seem like a tricky dish to make, the process really is an easy one.
I first made this dish many years ago with Oma for one of our yearly birthday dinners, and I remembered just how much I loved it then, so I thought ... hey, I can try that in the fryer! A Wunderbar choice for sure!
I remember setting up an assembly line on Oma’s counter to easily go from one mixture to another when dredging the chicken. So, I did that here as well to make the process quicker. Oma’s tips always stick with me through the years :)
Be sure to check out my first ever cordon bleu in the making! SO quick, so easy, and sooo lecker!
I love this recipe. The best part being, you can add whichever type of cheese you’d like. You’re a Swiss cheese lover? No problem, roll it on in! Mozza? Cheddar? It’s all up to you. It is important to follow recipes exactly, but sometimes it’s good to mix things up.
I can see air fried cordon bleu being made a lot more often in my house now, after the amazed reactions I received around the table. I kept getting the thumbs- ups of approval and enjoyment throughout dinner.
While making this recipe, I decided to take the easy way out, which is all in all quicker than the traditional method.
But what is the traditional method of making?
The most well-known way of making cordon bleu is by taking a meat mallet and pounding the chicken very thin, almost as if making schnitzel, to about ¼- inch thickness. Then, take the ham and cheese you have chosen, and lay it flat on top of the breast.
Next, you would roll them all together into one big roll. From there, they would be breaded and cooked. The final result reminds me so much of Oma's cream rolls, with that perfectly rolled look!
I chose to use the simpler method of cutting a pocket on the sides and stuffing the ham and cheese inside. It may not be as pretty, but it sure does save time. If there's one thing we love here, it's the quick and easy way!
If there's one thing we love here, it's the quick and easy way! But it's totally up to you which method you use to make this wunderbar air fryer cordon bleu.
Now, let's talk about this commonly asked question. What's the difference between these two lecker chicken dishes? The answer is all in the filling.
Both cordon bleu and chicken Kiev are made using chicken breasts with pockets cut into the sides and stuffed with different fillings. The tasty chicken cordon bleu that we know and love are stuffed with ham and cheese. Chicken Kiev is made by stuffing the chicken breast with butter that has been seasoned with different herbs.
The fillings may be different between the two dishes, but much like the traditional way of making cordon bleu, the chicken used for Kiev is also pounded to be thin.
A version of the chicken Kiev originated from Russia and became popular in the Muscovy region of the Old Empire. In the 19th century, a Ukrainian chef modified the recipe to what we know today.
There are many techniques to use and many ways of making Kiev and Cordon Bleu. But no matter which way you make them, they never cease to be delicious!
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