Argentinian Cordon Bleu


Argentinian Cordon Bleu

Milanesa de Pollo Rellena

In Argentinian cuisine, the Milanesa de Pollo Rellena is a beloved dish that combines the flavors of breaded chicken with a delicious filling. This adaptation of the Swiss classic Cordon Bleu incorporates traditional Argentinian ingredients and cooking techniques, resulting in a mouthwatering dish that is sure to impress.

Jan Dec

20 minutes

25 minutes

45 minutes

4 servings


Omnivore, High protein, Low carb, Gluten-free (if using gluten-free breadcrumbs)

Dairy (cheese), Gluten (breadcrumbs)

Vegetarian, Vegan, Dairy-free


While the Swiss Cordon Bleu typically uses veal or pork, the Argentinian version replaces it with chicken, which is more commonly consumed in Argentina. Additionally, the filling in the Argentinian version often includes ingredients like ham, cheese, and herbs, giving it a unique flavor profile. We alse have the original recipe for Cordon Bleu, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 20g (9g saturated)
  • Carbohydrates: 20g (2g sugars)
  • Protein: 45g
  • Fiber: 2g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    Lay the chicken breasts flat on a cutting board and season both sides with salt and pepper.
  3. 3.
    Place a slice of ham and a slice of mozzarella cheese on each chicken breast.
  4. 4.
    Roll up the chicken breasts, tucking in the filling as you go, and secure with toothpicks.
  5. 5.
    In separate bowls, place the flour, beaten eggs, and breadcrumbs.
  6. 6.
    Dip each chicken roll into the flour, then the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
  7. 7.
    Heat vegetable oil in a large skillet over medium heat.
  8. 8.
    Fry the chicken rolls until golden brown on all sides, then transfer to a baking dish.
  9. 9.
    Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
  10. 10.
    Remove the toothpicks before serving.

Treat your ingredients with care...

  • Chicken breasts — Pound them slightly to ensure even thickness for easier rolling.
  • Breadcrumbs — You can use seasoned breadcrumbs or add your favorite herbs and spices to plain breadcrumbs for extra flavor.
  • Toothpicks — Soak them in water for a few minutes before using to prevent them from burning in the oven.

Tips & Tricks

  • For a crispier crust, you can double coat the chicken rolls by dipping them in the beaten eggs and breadcrumbs twice.
  • Serve the Milanesa de Pollo Rellena with a squeeze of lemon juice for a refreshing tang.
  • If you prefer a spicier version, add a pinch of cayenne pepper or paprika to the breadcrumbs.
  • Experiment with different types of cheese, such as provolone or cheddar, for a unique twist.
  • Make sure the oil is hot enough before frying to prevent the chicken from becoming greasy.

Serving advice

Serve the Argentinian Cordon Bleu with a side of mashed potatoes or a fresh salad. It pairs well with a chimichurri sauce for added flavor.

Presentation advice

To make the dish visually appealing, slice the chicken rolls diagonally and arrange them on a plate, showing the melted cheese and ham filling.