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Crispy Chicken Cordon Bleu Recipe cut open with melting cheese and ham, served with a potato dumpling and rich brown gravy.

Cordon Bleu – The Ultimate Ham-and-Cheese Schnitzel with Potato Dumplings & Gravy

A crisp, golden Cordon Bleu stuffed with ham and melting cheese, served with tender potato dumplings and rich brown gravy. A comforting, indulgent schnitzel classic perfect for pub menus.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: Austrian, German, Swiss
Ingredients Method

Ingredients
  

For the Cordon Bleu
  • 1 pork loin schnitzel 120–150 g, pounded thin
  • Salt & white pepper
  • 1 –2 slices cooked ham thin
  • 1 –2 slices melting cheese Emmental, Swiss, Gouda or similar
  • Flour for dredging
  • 1 egg beaten
  • Fine breadcrumbs German-style or standard
  • Neutral frying fat rapeseed oil, sunflower oil or clarified butter
For the Potato Dumplings (Kartoffelklöße / Knödel)
  • Using ready-made dumplings is absolutely acceptable for pubs and ensures consistency.
  • 1 –2 potato dumplings cooked according to package or batch-cooked in-house
  • Salted water for cooking
  • Butter or oil optional for finishing
For the Brown Gravy
  • Use house gravy, demi-glace or a simple reduced stock.
  • 120 ml beef or pork gravy house-made or pub-standard
Optional enhancements:
  • splash of cream
  • mustard
  • Worcestershire sauce
  • sautéed onions or mushrooms
  • fresh parsley

Method
 

Prepare the Cordon Bleu
  1. Pound the pork schnitzel thin — approximately 3–4 mm.
  2. Season lightly with salt and white pepper.
  3. Lay ham slices over one half of the schnitzel.
  4. Add cheese on top of the ham.
  5. Fold the schnitzel over to enclose the filling (secure edges if necessary).
Set up a classic breading line:
  1. Plate 1: flour
  2. Plate 2: beaten egg
  3. Plate 3: breadcrumbs
  4. Coat the schnitzel: flour → egg → breadcrumbs.
  5. Do not compress the crumbs — keep it fluffy for maximum crispness.
Cook the Potato Dumplings
  1. Bring salted water to a gentle simmer.
  2. Add dumplings and cook according to instructions (usually 15–20 minutes).
  3. Remove and hold warm.
  4. Optionally: finish in a little butter for gloss and aroma.
Make or Heat the Gravy
  1. Heat your house gravy gently in a small saucepan.
  2. If enhancing:
  3. Add cream for richness
  4. Add mustard for depth
  5. Add a splash of Worcestershire for savoury balance
  6. Hold warm on low heat or in a bain-marie.
Fry the Cordon Bleu
  1. Heat 2–3 cm of neutral fat or clarified butter in a sauté pan.
  2. The schnitzel should float lightly in the fat.
  3. Fry for 3–4 minutes per side until deep golden and crisp.
  4. Transfer to a rack (not paper) to preserve the crust.
Plate the Dish
  1. Place the Cordon Bleu on a warm plate.
  2. Position the dumplings to the side, spooning gravy generously over the dumplings.
  3. Leave the schnitzel uncovered (keep the crust crisp).
  4. Optionally slice one piece open at the pass for dramatic presentation.
  5. Garnish with parsley.