Aunt Marilú’s Unparalleled Portafoglios, aka Italian Chicken Cordon Bleu

Aunt Marilú’s Unparalleled Portafoglios, aka Italian Chicken Cordon Bleu

(Serves 4-6)


CIMG2325 - Chicken Cordon Bleu

CIMG2325 – Chicken Cordon Bleu (Photo credit: HarrysFoodBlog)

6 chicken or veal cutlets

6 slices of mozzarella cheese

6 slices of ham

2 eggs

4 Tbs. Parmesan cheese

1 cup breadcrumbs


3 Tbs. butter

3 Tbs. Vegetable oil

Wooden toothpicks


  • Place a cutlet on a board; making sure that it is very thin.  You may need to pound it to make it as thin as possible.
  • Layer with a slice of mozzarella and a slice of ham.
  • Fold round the middle and fasten with toothpicks
  • Repeat with remaining cutlets
  • In a bowl, beat the eggs and Parmesan, and add a pinch of salt.  On a separate plate, place the bread crumbs for breading
  • Bread the portafoglios, first by placing them in the egg mixture and then patting firmly with the breadcrumbs.
  • The secret to my aunt’s portafglios is that she makes them in a electric frying pan, but you can use a regular frying pan if you don’t have an electric one handy.
  • Heat the oil on medium-high heat until hot, pan fry the portafoglios until brown on all sides.  You may need to do a few at a time.
  • Lower the heat to medium and add all portafoglios.  Cover and let cook for about 10-15 minutes.

From my aunt:



se puede hacer con milanesas de pollo o ternera

A la tajada bien delgada se le pone una tajada de queso suizo o

mozzarella encima una tajada de jamón.

se dobla por la mitad, se pasa por huevo batido con parmesano

y un poco de sal. se apana fuertemente por ambos lados.

en un sartén ( yo uso el eléctrico) con aceite y mantequilla se ponen a cocinar

hasta que estén dorados.

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