Prep 20 mins
Cook 15 mins
- 8 boneless skinless chicken cutlets (about 1 1/2 pounds)
- 12 slices swiss cheese, 4 slices torn into pieces (about 1/2 pound total)
- 4 slices from a package deli ham
- 1⁄2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- salt & freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons dry vermouth (optional) or 3 tablespoons white wine (optional)
- 1 cup heavy cream or 1 cup whole milk
- On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.
- On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.
- In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
- Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth.
- Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes.
- Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes.
- Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.
Sublime! Title somewhat confusing, it's not a fondue at all, but a chicken cordon bleu served with a fondue-like cheese sauce on the side. It is so good! I did replace the Swiss cheese for the sauce with blue cheese, just for fun. It turned out fantastic and I think any kind of strong cheese that melts nicely could be used just as well as the Swiss.