First attempt at making cordon bleu. Turns out, they weren’t that hard to make just a bit time consuming. Definitely worth making your own if your craving one. One chicken breast will make two nice sized pieces.
by Ak_ricardo
17 Comments
Chyvalri
Looks fantastic
tanhauser_gates_
I feel violated.
RunningNumbers
Good shiznaz right there
jerjord
That looks really good. A lot of good food has to be prepped correctly. It is worth the effort. I worked in a restaurant and did prep in the first few hours for the cooks.
MTtheDestroyer
How long did you cook it for? Even flat cordon´s usually take a long time to fully warm trough, so i think it will be even harder with a rolled one?
Cosmic_Prop
…I should call her.
TrafficOnTheTwos
Fuuuuuuuck I need it
[deleted]
[removed]
InYourVaj
Its not real cordon bleu if it didnt come from the cordon bleu region of France
ThanksFDR
Looks beautiful
Ak_ricardo
So, what’s do I call it then?
MagazineDelicious151
Looks fantastic
TheLadyEve
This is one of the nicer cordon bleus I’ve seen! Good job.
suddenlyreddit
OP, your breading looks killer. How did you get it to bind and hold during the frying?
After-Fig-9457
that look really goods and delicious
BobC813
So much effort into making good food that you’ve got no energy left to wash a plate
Mommyjobs
Looks insanely good for a first try! That cheese pull is perfect.
![[Homemade] Cordon Bleu](https://www.diningandcooking.com/wp-content/uploads/2025/12/5vmt5lswds6g1-scaled.jpeg "[Homemade] Cordon Bleu")
17 Comments
Looks fantastic
I feel violated.
Good shiznaz right there
That looks really good. A lot of good food has to be prepped correctly. It is worth the effort. I worked in a restaurant and did prep in the first few hours for the cooks.
How long did you cook it for? Even flat cordon´s usually take a long time to fully warm trough, so i think it will be even harder with a rolled one?
…I should call her.
Fuuuuuuuck I need it
[removed]
Its not real cordon bleu if it didnt come from the cordon bleu region of France
Looks beautiful
So, what’s do I call it then?
Looks fantastic
This is one of the nicer cordon bleus I’ve seen! Good job.
OP, your breading looks killer. How did you get it to bind and hold during the frying?
that look really goods and delicious
So much effort into making good food that you’ve got no energy left to wash a plate
Looks insanely good for a first try! That cheese pull is perfect.