Gordon Ramsay’s Chicken Cordon Bleu Was the Warm Crunch I Didn’t Know I Needed

I didn’t plan to make Chicken Cordon Bleu.
I was standing in my kitchen, absolutely done with the day, holding a pack of ham and wondering if cereal could be dinner. But something shifted. A little voice said: you need cheese melted inside meat right now. And that was that.

So I rolled up my sleeves, flattened some chicken like it owed me money, and made Gordon Ramsay’s Chicken Cordon Bleu—with cornflakes, mustard mayo, and chaotic hope.

What Gordon Ramsay Would Do

Gordon would turn this into a show. Precision knife cuts. Swiss cheese stacked perfectly. Plastic wrap rolled like sushi. And the cornflakes? Probably crushed with military-grade consistency.

He’d shout about seasoning and structure, then serve it with baby greens and something like truffle aioli. His would be tight, tidy, golden, and utterly perfect.

Mine? A little messy. But gloriously crispy.

What I Changed (And Why)

• I used pre-shredded Swiss because I was NOT slicing cheese after 5pm.
• Crushed cornflakes in a zip bag with a coffee mug. It was loud. Therapeutic.
• I skipped the fancy wrap-and-chill part. Just rolled it, tucked the sides like a burrito, and moved on with my life.
• I added a tiny squeeze of lemon into the mustard sauce. Game changer. Highly recommend.

Also: I eyeballed the butter. Gordon, I’m sorry. I was tired and reckless and it still worked.

How It Turned Out

Listen. That crunch? Illegal. The cornflake coating crisped up like a golden dream. The cheese inside? Melted like a Hallmark movie ending. The ham gave it salt and comfort, and the mustard sauce tied it all together like a boss.

Was it fancy? Kinda.
Was it fast? For something that looks that good? Shockingly yes.
Did I feel like I had my life together for five whole bites? You bet I did.

So, Was It Worth It?

YES. This is the kind of dish that gives you a win when you need one.
It’s comforting, satisfying, and dramatic in the best way.
Would I make it again? 100%. Probably this weekend. Possibly for brunch. Definitely for me.

How to Make Gordon Ramsay’s Chicken Cordon Bleu (Ava’s Version)

Crispy outside, melty middle, and a mustardy sauce that forgives all sins. This one’s for anyone who wants a hug in crunch form.

Smart Tips

• Flatten that chicken like you mean it. Thin = rollable = golden.
• Chill if you have time. But if not, roll and go.
• Crush your cornflakes with rage. Or a wine bottle. Both work.
• Don’t skip the sauce. Mayo + mustard = mood.
• Serve it with greens or fries. Balance or indulgence—your call.

FAQs

Can I use breadcrumbs instead of cornflakes?
You can. But cornflakes = extra drama and crunch. Highly encouraged.

What if the cheese leaks out?
That’s okay. It just means it loved you too much to stay in.

Can I air-fry this?
Yes! 180°C / 350°F for 15–18 minutes. Flip halfway. Thank me later.

Does this freeze well?
Yup. Freeze after baking. Reheat in the oven or air fryer and it’s still magic.