Japanese-style Chicken Cordon Bleu

Ingredients

While the Swiss Cordon Bleu traditionally uses veal, our Japanese adaptation replaces it with tender chicken breast, a popular protein in Japanese cuisine. Additionally, we incorporate Japanese ingredients and flavors, such as panko breadcrumbs for the breading and a touch of soy sauce for an extra umami kick. The result is a unique fusion dish that pays homage to both culinary traditions. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 2 boneless, skinless chicken breasts (about 400g / 14oz) 2 boneless, skinless chicken breasts (about 400g / 14oz)
• 4 slices of ham 4 slices of ham
• 4 slices of Swiss cheese 4 slices of Swiss cheese
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (100g) panko breadcrumbs 1 cup (100g) panko breadcrumbs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 18g (9g saturated)
• Carbohydrates: 19g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can be opened like a book.
3. 3.
   Place a slice of ham and a slice of Swiss cheese on one side of each chicken breast.
4. 4.
   Fold the other side of the chicken breast over the ham and cheese, creating a stuffed pocket.
5. 5.
   In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
6. 6.
   Season the flour with salt and pepper.
7. 7.
   Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a large skillet over medium heat.
9. 9.
   Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side.
10. 10.
    Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through and the cheese is melted.
11. 11.
    Slice the Japanese-style Chicken Cordon Bleu into rolls and serve with a side of soy sauce for dipping.

Treat your ingredients with care...

• Chicken breasts — Pound them gently to ensure even thickness for easier rolling.
• Panko breadcrumbs — For extra crispiness, lightly toast the breadcrumbs in a dry skillet before using.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a milder flavor.

Tips & Tricks

• For a twist, add a sprinkle of Japanese seven-spice blend (shichimi togarashi) to the flour for an extra kick of flavor.
• If you prefer a healthier version, you can bake the breaded chicken breasts instead of frying them.
• Experiment with different types of cheese, such as Japanese melty cheese or a mild white cheese like mozzarella.
• Serve the Sakura Chicken Katsu Roll with a side of Japanese curry for a delightful combination of flavors.
• Make sure to let the chicken rest for a few minutes after baking to allow the cheese to set before slicing.

Serving advice

Serve the Japanese-style Chicken Cordon Bleu hot, sliced into rolls, and drizzled with soy sauce. Accompany it with a side of steamed rice and a fresh green salad for a complete meal.

Presentation advice

Arrange the sliced Sakura Chicken Katsu Rolls on a platter, garnishing with a sprinkle of chopped green onions or sesame seeds for an elegant touch. Serve with a small dipping bowl of soy sauce on the side.