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Cordon bleu au air fryer - En-tete

Air Fryer Chicken Cordon Bleu

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5/5 (8)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main course
Cuisine: Française
Servings: 2
Author: Marc Winer

Ingredients

Cordon bleus

  • 2 chicken cutlets
  • 2 ham slices
  • 4 cheese slices

Breading

  • 2 tablespoons flour
  • 1 egg
  • 50 g breadcrumbs
  • 1 teaspoon olive oil for spraying

Procédé

Assemble the cordon bleus

  • Pound the chicken cutlets flat between two sheets of parchment paper.
    2 chicken cutlets
  • Top each cutlet with 1 slice of ham and 2 slices of cheese.
    2 ham slices, 4 cheese slices
  • Fold each cutlet over the filling to form the cordon bleus.

Bread the cutlets

  • Beat the egg in a shallow bowl.
    1 egg
  • Coat each cordon bleu in flour.
    2 tablespoons flour
  • Dip each one in the beaten egg.
  • Coat with breadcrumbs, then lightly spray with olive oil.
    50 g breadcrumbs, 1 teaspoon olive oil

Cook in the air fryer

  • Preheat the air fryer to 180 °C for 5 minutes.
  • Arrange the cordon bleus in the basket in a single layer, without overlapping.
  • Cook for 15 to 20 minutes at 180 °C, turning halfway through.
  • Make sure the center reaches 74 °C, then serve hot.

Notes

Tips:
  • Keep the air fryer at 180 °C: at 200 °C, the cheese melts and leaks out before the breading has set.
  • For extra insurance, place the breaded cordon bleus in the freezer for 30 minutes before cooking to firm up the coating and slow the cheese from melting.
  • Seal the edges well: leave a border of meat all around the ham and cheese to reduce leakage.
  • Follow the order flour → egg → breadcrumbs, coating thoroughly at each step.
  • Spray with oil: without a little fat, breadcrumbs in the air fryer can stay pale and powdery.
  • Cook in a single layer, without overlapping; if needed, cook in two batches (the first batch reheats in about 3 min).
  • For food safety, the center should reach 74 °C (in the thickest part).
  • Variations: swap in raclette or blue cheese, add paprika or parsley to the breadcrumbs, or mix a dash of hot sauce into the beaten egg; for a vegetarian version, try grilled eggplant.
  • Make ahead: bread them the day before and refrigerate, or freeze them uncooked and breaded.
  • Storage: keep for up to 2 days in the refrigerator. Reheat in the air fryer to keep them crisp.
  • From frozen (do not thaw): preheat to 160 °C and cook for 25 to 30 min, checking as they cook.
Did you make this recipe?Tag @marcwiner on Instagram!