Chicken Cordon Bleu was one of the recipes you would see in a chic restaurant menu or maybe on a Sunday in your mother’s house. But now it has won a little turn in the keto style. Still crispy, still kitschy, still full of taste, just without the carbohydrate bomb that is usually associated with it.

This is not one of these meals that pretend to be good. This actually beats. And if you are sorry to eat the same old chicken legs and broccoli when repeated, this is your new point of contact. Let’s go through everything that you can do to the what you serve and even kept it like a boss.

What is chicken Cordon Bleu anyway?

If you are not quite sure what chicken Cordon Bleu is at all.

Classic Chicken Cordon Bleu is a chicken breast that was beaten thinly, filled with ham and Swiss cheese, then rolled up, breaded and fried or baked. It’s like a meat and cheese burrito, but fancier and French.

Of course, the usual version is not keto at all. Regular breadcrumbs? Big Nope. Flour excavator? No, again. But the good news? You can skip it all and still have a little crispy and gold without the carb crash.

Ingredients that you actually need

For the chicken:

• 4 boneless, skinless chicken breasts

• 8 slices of deli ham (leave

• 4 slices of Swiss cheese (or mozzarella if you don’t like Swiss)

• Toothpick or kitchen cord (yes, really)

For breading:

• 1 cup of crushed pork shells (or almond flour if pork bowls do not do their thing)

• ½ cup of grated parmesan cheese

• 1 teaspoon garlic powder

• 1 TL onion powder

• 1 teaspoon smoked peppers (adds a nice color)

• Salt and pepper

For the “flour” coating:

• 2 eggs, beaten

• 2 tablespoons of cream

• ½ cup of almond flour

Let us cook our chicken Cordon Bleu

1. Flat the chicken

Place your chicken breast between two plastic films. Use a meat hammer or roller pin and gently beat it until you are about half a customs thick. You don’t want to tear the meat – it just flat enough so that it gets easier.

2. Fill them up

Place two slices of discs and a piece of cheese on each piece of chicken. You can also use shredded cheese, but the panes hold better.

Roll the chicken as if you were doing a little chicken breaker. Secure it with toothpicks or wrap it with cord so that it doesn’t fall in the middle of the bake.

3. Set up the breading station

You need three shells:

• One with almond flour

• A creme with beaten eggs + heavy cream

• One with the pork bowls, parmesan and spices

First dip every chicken roll in the almond flour (helps it), then the egg mixture and roll it into the pork shell coating until it is covered.

4. Bake it

Heat your oven to 190 ° C. Place your chicken Cordon Bleus in a baking dish or on a sheet metal shell lined with parchment paper. Bake for 30 to 35 minutes or until the chicken 165 ° f meets inside.

Fry at the end for an extra crispy for 2-3 minutes. However, look at it like a falcon – it can burn from golden, very quickly.

Can you roast it instead?

Yes. But use avocado oil or another upset oil and the pan over medium heat. Turn every few minutes so that all sides brown evenly. Then end the oven if necessary.

However, I prefer to bake. Less chaos and it is much easier to control the cooking.

Sauce or no sauce?

Chicken Cordon Bleu is already juicy thanks to the cheese, but if you wish something more, try a quick keto mustard cream as sauce:

Fast mustard cream sauce:

• 1 tablespoon butter

• 1 TSP Dijon mustard

• ¼ cup of heavy cream

• Salt + pepper

Heat everything in a small pan over low heat. Stir until it thickens slightly. Drizzle it over the chicken as if you were lust.

What should serve (that won’t throw you out of ketosis)

You have so big, cheesy, meaty, so just keep the sides. Here are some ideas that work and do not address your blood sugar:

• Garlic butter green beans

• Cawbar porridge (surprisingly good)

• Zucchini -pasta

• Broccoli thrown in olive oil and sea salt

• Simple salad with olive oil + vinegar

Or if you are lazy (there), just dampen a frozen vegetables and throw butter on you. Completed.

Remnies that do not suck

If you do extras, store them in an airtight container in the fridge for 3-4 days. Heat in the oven or the air roast so that the outside becomes crispy again. The microwave works if necessary, but they will lose the crunch.

You can even freeze them after baking. Just let them cool down, wrap them firmly in foil or plastic and store them in a freezer bag. Heat directly from frozen in the oven at 375 ° F for about 25 minutes.

Is that actually keto?

Let us break it up:

• No breadcrumbs

• No flour

• No sugar

• No sneaky carbohydrates

They use pork shells or almond flour instead of flour/bread crumbs. Cheese and ham are keto -friendly. No strange sauces or additional strengths. So Yep – this checks all the boxes.

Every roll-up usually ends up:

• 2g to 3G net carbohydrates

• 30g+ fat

• 40g+ protein

Of course, depending on the mark of ham or cheese you use, it will vary a little. So check the labels.

Why this keto -hühnchen -Cordon Bleu meets differently

Let’s be honest – keto sometimes gets boring. Chicken again? Zoodles again? No. This meal feels like something that you would eat at a real dining table with candles and fabric napkins. Even if you eat it in sweat on the couch.

It also exists the picky bucket test. Even people who don’t do keto usually love it because we are honest – how can you mess chicken, ham and melted cheese?

A short story for you

I once did for my brother who swears that he will “never make keto”. He didn’t even ask if it was low carbohydrates. Just said: “This is fire.” So you know that it is a goalkeeper.

Some tips (you will thank me later)

• Use thin cut Deli ham – Big cut is not so simply pulled up.

• Let the chicken rest 5 minutes after baking – It helps the cheese to stay inside.

• If you use almond flour for breadingParmesan interfere. It helps with crispy.

• Try to add a pinch of cayenne If you like a little warmth.

• Mini versions make Use of chicken ships for party bites. They also freeze well.

What if you don’t like Swiss cheese?

No problem. Exchange it with Mozzarella, Provolone or even Cheddar. Just go for something that melts well. Don’t rethink it.

Diploma

This is not just a Pinterest -Hübsches dish. This is the type of recipe that you hold with you because it works. It’s simple, it feels like real food and gives you something better that you can look forward to than grilled chicken.

You do not need 37 ingredients or a Michelin star to score this goal. Just some meat, cheese and the will not to eat again for dinner.

If you try, let me know how it works, especially if you make a strange turn like Jalapeños or bacon pieces in the middle. I am everything for this chaos.

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