
Recipe
Korean-style Cordon Bleu
Kimchi-infused Cordon Bleu with Gochujang Sauce
4.5 out of 5
In Korean cuisine, we love to add our own unique twist to classic dishes. This Korean-style Cordon Bleu takes the traditional Swiss recipe and infuses it with the bold flavors of kimchi and gochujang. The result is a delicious fusion of Korean and European cuisines that will delight your taste buds.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (if using gluten-free breadcrumbs), Low-carb (if omitting flour and breadcrumbs)
Allergens
Dairy (Swiss cheese), Wheat (flour and breadcrumbs), Egg
Not suitable for
Vegetarian, Vegan, Dairy-free
Ingredients
While the original Swiss Cordon Bleu is typically made with ham and cheese, this Korean adaptation replaces the ham with spicy kimchi and adds a tangy gochujang sauce for an extra kick of flavor. The combination of these Korean ingredients transforms the dish into a fusion masterpiece. We alse have the original recipe for Cordon Bleu, so you can check it out.
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4 chicken breasts 4 chicken breasts
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1 cup (235ml) kimchi, finely chopped 1 cup (235ml) kimchi, finely chopped
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4 slices Swiss cheese 4 slices Swiss cheese
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs, beaten 2 eggs, beaten
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2 cups (240g) panko breadcrumbs 2 cups (240g) panko breadcrumbs
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Vegetable oil, for frying Vegetable oil, for frying
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 18g, 8g
- Carbohydrates (total, sugars): 30g, 2g
- Protein: 40g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Slice each chicken breast horizontally to create a pocket.
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3.Season the chicken breasts with salt and pepper.
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4.Stuff each chicken breast with a slice of Swiss cheese and a generous amount of chopped kimchi.
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5.Secure the chicken breasts with toothpicks to keep the filling intact.
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6.Dredge each stuffed chicken breast in flour, dip it in beaten eggs, and coat it with panko breadcrumbs.
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7.Heat vegetable oil in a large skillet over medium heat.
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8.Fry the breaded chicken breasts until golden brown on both sides.
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9.Transfer the chicken breasts to a baking dish and bake for 15-20 minutes, or until cooked through.
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10.Remove the toothpicks before serving.
Treat your ingredients with care...
- Kimchi — Make sure to finely chop the kimchi to ensure it spreads evenly throughout the chicken breasts.
- Swiss cheese — Use a good quality Swiss cheese that melts well for a gooey and delicious filling.
Tips & Tricks
- For a spicier version, add a teaspoon of gochugaru (Korean red pepper flakes) to the kimchi filling.
- Serve the Cordon Bleu with a side of steamed rice and a refreshing cucumber salad.
- If you prefer a crispier crust, double coat the chicken breasts by dipping them in egg and breadcrumbs twice.
- Experiment with different types of cheese, such as mozzarella or cheddar, for a unique twist.
- Make extra gochujang sauce for dipping or drizzling over the Cordon Bleu.
Serving advice
Serve the Korean-style Cordon Bleu hot, alongside a bowl of steamed rice and a side of kimchi. Garnish with chopped green onions for a pop of color and freshness.
Presentation advice
Arrange the Cordon Bleu on a platter, placing each piece upright to showcase the melted cheese and kimchi filling. Drizzle the gochujang sauce over the top and sprinkle with sesame seeds for an attractive presentation.
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