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Under 30 Minutes

Lighter Chicken Cordon Bleu

We've taken a traditional dish and given it a healthier spin by using the broiler instead of a frying pan. The result has plenty of flavor with less fat.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup plus 1 teaspoon olive oil, divided, plus more for brushing
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon plus 2 teaspoons Dijon mustard, divided
  • Sugar
  • 8 chicken cutlets (1 1/2 pounds total)
  • Salt and pepper
  • 8 slices Canadian bacon (1/2 pound total)
  • 4 ounces sliced Swiss
  • 5 ounces tender baby lettuces, such as spring mix (5 cups)


  1. Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and pinch of sugar; shake to combine.

  2. Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and Swiss between 2 chicken cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.

  3. Toss lettuces with half the dressing (reserve remaining for Cornbread-Stuffed Shrimp), season with salt and pepper, and serve alongside chicken.


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