top of page
  • Writer's pictureGeorgiana

Cordon Bleu & Lemon Souce Spaghetti


*for 4 servings

Ingredients for Cordon Bleu:

  • 370-400g chicken breast (approx. 1 piece)

  • 100g cheese (like cheddar)

  • 80g prosciutto cotto

  • 3 eggs

  • 100g panko breadcrumbs

  • 100g flour

  • 2/3 teaspoons salt

Ingrediente for Pasta

  • 240g spaghetti

  • 100g butter

  • 1 organic lemon

  • 100g parmesan

  • 1/2 teaspoon salt

  • 1/3 teaspoon pepper


  • vegetable oil for frying

  • parsley for serving at the end

Steps to follow:

(1) Cut the chicken breast into 4 pieces and pound the meat as thinly as possible with a meat mallet. Use kitchen plastic wrap to make the process easier (cover the meat with plastic wrap and then start pounding)

(2) Season the meat with salt, and then place the prosciutto and cheese over half of it. Bring the other half of meat over, folding everything well inside. Form like this all the 4 pieces of cordon bleu and then move on to the next step.

(3) Dredge each piece through flour, then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. Make sure to cover the meat as well as possible in each step, so that we have an even coating that keeps everything very well sealed inside during frying.

(4) Meanwhile put your spaghetti to boil in salted water.


Start frying the schnitzel only when we have all the pieces of prepared (flour, egg, panic coating) and the pasta is almost cooked (ideally al dente or according to preferences).

You can prepare the cordon bleu pieces and keep them cold - covered and without overlapping them, up to 24h.

(5) Heat a large non-stick pan over medium to high heat and add enough oil, to fry the cordon bleu in an oil bath.

Fry the pieces one or two at a time, in an oil bath, keeping the heat medium to high. The oil must be hot when frying starting frying. Fry for 1-2 minutes on each side. As the piece of meat is very thin, it does not require a very long time for cooking.


Ideally keep the fire at a higher intensity, so that it fries quickly, without the cheese inside melting excessively and starting to run outside the cordon bleu.

(6) While the cordon bleu is frying, prepare the pasta sauce. Add the butter to a hot pan. When it has melted, add the lemon peel and juice and let the sauce boil for 2-3 minutes. Add the boiled pasta directly to the pan, grated parmesan, salt and pepper, and a ladleful of water in which the pasta was boiled. Stir for 1 minute and then turn off the heat.


The water in which the spaghetti were boiled in, helps bind a creamy sauce that coats the spaghetti beautifully, so don't be discouraged and add as much as you feel is needed.

Serve the spaghetti with cordon bleu, both must be as hot as possible, topped with fresh parsley.




497 views0 comments

Recent Posts

See All


bottom of page