Indo-style Cordon Bleu

Ingredients

In this Indo-style adaptation, we infuse the traditional Swiss Cordon Bleu with the vibrant flavors of Indonesian cuisine. The original dish typically uses Swiss cheese and ham, while our version incorporates Indonesian spices such as turmeric, coriander, and cumin. The breading is also enhanced with a touch of chili powder for a subtle heat. These modifications give the dish an exciting twist, making it a perfect fusion of Swiss and Indo flavors. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 8 slices of Swiss cheese 8 slices of Swiss cheese
• 8 slices of cooked ham 8 slices of cooked ham
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups breadcrumbs (200g) 2 cups breadcrumbs (200g)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

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, pepper, turmeric powder, ground coriander, ground cumin, and chili powder.
3. 3.
   Place 2 slices of Swiss cheese and 2 slices of ham on each chicken breast.
4. 4.
   Roll up the chicken breasts tightly, securing them with toothpicks if needed.
5. 5.
   Dredge each chicken roulade in flour, dip it in beaten eggs, and coat it with breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat.
7. 7.
   Fry the chicken roulades until golden brown on all sides, then transfer them to a baking dish.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
9. 9.
   Remove the toothpicks before serving.
10. 10.
    Slice the chicken roulades into thick rounds and serve hot.

Treat your ingredients with care...

• Chicken breasts — Pound them gently to ensure even thickness for easier rolling.
• Swiss cheese — Use a good quality Swiss cheese that melts well.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken breasts in a mixture of Indonesian spices and lemon juice for 1-2 hours before stuffing and cooking.
• For a spicier kick, add a pinch of cayenne pepper to the spice blend.
• If you prefer a healthier version, you can bake the chicken roulades instead of frying them. Place them on a greased baking sheet and bake at 200°C (400°F) for 25-30 minutes, or until cooked through.

Serving advice

Serve the Indo-style Cordon Bleu with steamed rice or Indonesian-style fried rice for a complete meal. Accompany it with a fresh cucumber and tomato salad dressed with a tangy lime vinaigrette.

Presentation advice

Arrange the sliced chicken roulades on a platter, garnished with fresh cilantro leaves and a sprinkle of chili flakes for an attractive presentation. Serve with a side of steamed vegetables for added color and nutrition.