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.

Meat Dish› Cordon Bleu

European cuisine› Alpine cuisine› Swiss cuisine

Asian cuisine› East Asian cuisine› Korean cuisine

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.

4 chicken breasts 4 chicken breasts
1 cup (235ml) kimchi, finely chopped 1 cup (235ml) kimchi, finely chopped
4 slices Swiss cheese 4 slices Swiss cheese
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 eggs, beaten 2 eggs, beaten
2 cups (240g) panko breadcrumbs 2 cups (240g) panko breadcrumbs
Vegetable oil, for frying Vegetable oil, for frying
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

1.
Preheat the oven to 180°C (350°F).
2.
Slice each chicken breast horizontally to create a pocket.
3.
Season the chicken breasts with salt and pepper.
4.
Stuff each chicken breast with a slice of Swiss cheese and a generous amount of chopped kimchi.
5.
Secure the chicken breasts with toothpicks to keep the filling intact.
6.
Dredge each stuffed chicken breast in flour, dip it in beaten eggs, and coat it with panko breadcrumbs.
7.
Heat vegetable oil in a large skillet over medium heat.
8.
Fry the breaded chicken breasts until golden brown on both sides.
9.
Transfer the chicken breasts to a baking dish and bake for 15-20 minutes, or until cooked through.
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.