📝 About This Recipe
A timeless masterpiece of French-inspired Swiss cuisine, this dish features tender chicken breasts wrapped around savory smoked ham and molten Gruyère cheese. Each cutlet is coated in a golden, shatteringly crisp panko crust that provides the perfect textural contrast to the rich, gooey center. It is an elegant, comforting classic that brings the sophisticated flair of a high-end bistro right to your home kitchen.
🥗 Ingredients
The Chicken Assembly
- 4 large Chicken Breasts (boneless and skinless)
- 8 slices Deli Ham (thinly sliced, high-quality smoked ham)
- 8 slices Gruyère Cheese (or Swiss cheese, thinly sliced)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Thyme (crushed)
- 4 tablespoons Unsalted Butter (for pan-searing)
- 2 tablespoons Vegetable Oil (to prevent butter from burning)
Creamy Dijon Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 1 tablespoon Dijon Mustard
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat.
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2
Remove the plastic wrap and season both sides of the chicken generously with kosher salt and black pepper.
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3
Layer two slices of ham and two slices of cheese on each chicken breast, leaving a small border around the edges to prevent leaking.
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4
Tightly roll the chicken up like a jelly roll, tucking in the sides as you go. Secure the rolls with toothpicks or wrap them tightly in plastic wrap and refrigerate for 30 minutes to help them hold their shape.
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5
Preheat your oven to 350°F (175°C). Set up three shallow bowls: one with seasoned flour, one with the beaten eggs, and one with panko mixed with garlic powder and thyme.
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6
Dredge each chicken roll in the flour (shaking off excess), dip in the egg wash, and then coat thoroughly with the panko mixture, pressing gently to adhere.
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7
In a large oven-proof skillet, heat the butter and oil over medium-high heat. Once the butter is foaming, add the chicken rolls.
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8
Sear the chicken for 2-3 minutes per side until the breading is a deep golden brown. Handle carefully to keep the rolls intact.
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9
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
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10
While the chicken bakes, make the sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.
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11
Slowly whisk in the milk to avoid lumps. Simmer until thickened, then whisk in the Dijon, Parmesan, and lemon juice. Season with salt to taste and keep warm.
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12
Remove chicken from the oven and let it rest for 5 minutes. Remove toothpicks before serving. Slice into thick medallions or serve whole, draped with the creamy sauce.
💡 Chef's Tips
Chilling the rolled chicken for at least 30 minutes before breading is the secret to keeping the cheese inside. Always use Panko breadcrumbs rather than traditional breadcrumbs for that signature 'shatter' crunch. Don't over-pound the chicken; if it becomes too thin or develops holes, the cheese will escape during cooking. Use a high-quality Gruyère for its superior melting properties and nutty flavor profile. If the breading browns too quickly in the pan, turn the heat down immediately; you want golden, not burnt.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis or Sauvignon Blanc to cut through the richness. Serve alongside steamed asparagus or roasted green beans with lemon zest. A side of buttery mashed potatoes or wild rice pilaf is perfect for soaking up the extra Dijon sauce. For a lighter touch, serve over a bed of fresh arugula tossed in a simple vinaigrette.