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A few of you lovely blog readers have asked me how I manage to stay in shape cooking all these mouthwatering feasts. The quick answer is that I stay fit with Class Pass (I visit studios about 4 times a week) and I generally eat pretty healthy throughout the week. What gets me is trying to keep my wine intake down (the struggle is real!), so I have been attempting to not drink during the week (goodbye after-work happy hours), as difficult as it sometimes seems! If you ask me, it’s all about keeping a good balance, which is true with everything in life. I don’t believe in diets or disallowing yourself to indulge in something you love, as long as it’s part of an overall balanced plan.

If you follow me on Instagram or Facebook, you may have also seen that I was suggesting to add a few style posts into the mix, featuring some of my fashion picks that represent my German-influenced style! So let me know what you guys think about that in the comments below and what you would like to see! Also, any recommendations about which meals you would like to see on my blog are appreciated as well! ????

This week I wanted to feature something that is easy and quick, yummy and definitely worth the calories! I know with pool season being upon us, we’re all prepping to get in shape for summer, and this isn’t necessarily the healthiest of all meals being stuffed with ham and cheese, breaded and pan fried. But served with a light green salad, this is not actually too bad for you if you ask me. 😉 You could also bake the breaded chicken instead of fry it to save a few calories.

Chicken Cordon Bleu is a variation of the standard Swiss recipe that uses chicken breast instead of veal (similar to a Vienna Schnitzel – find my recipe for a Vienna style Schnitzel here). The gooey Gruyère cheese greeting you as you cut through the center is the best part! If you can find real Swiss Emmenthaler instead, that is also a great cheese to use.

Enjoy making this Swiss indulgence and if you love German cooking and baking as much as I do (and like winning cool kitchen gadgets!), PLEASE SUBSCRIBE at the bottom of this post! ????  Danke! ❤️‍

Ingredients for 2 servings of Chicken Cordon Bleu:

  • 2 chicken breasts
  • 2 slices of gruyère cheese (I like the Emmi brand)
  • 2 slices of ham
  • 1 egg
  • flour
  • bread crumbs
  • salt and pepper
  • butter (& vegetable oil)

Ingredients for 2 side salads:

  • 1/2 bag of spring mixed greens
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp jam (I used the strawberry rhubarb jam I made last week!)
  • some freshly ground pepper
  • 3 thinly sliced rings of red onion
  • 3 dried apricots, sliced


  1. Prepare your 3 steps for the breading: put some flour on a plate, some breadcrumbs on another plate, and whisk one egg in a small bowl.
  2. Butterfly the chicken breasts (cut open length wise – do not cut through – to create thin, large pieces)
  3. Put the 2 butterflied chicken breasts each between 2 layers of plastic wrap. Use a meat pounder to flatten. Remove the wrap.
  4. Place one slice of cheese and one slice of ham on each chicken breast, fold over and hold in place with toothpicks.
  5. Salt and pepper on each side, then cover in flour, then egg, then breadcrumbs.
  6. Heat 2 Tbsp of butter on medium to medium high in a large skillet. Once melted, add the meat and cook on each side for 3 to 5 minutes until golden brown. Transfer to plate covered with paper towel.
  7. To prepare your salad, whisk together oil, vinegar, mustard, jam and pepper. Toss the lettuce in the dressing and add the apricots and red onions.
  8. Guten Appetit! ❤️‍


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