Vietnamese-style Cordon Bleu

Ingredients

While the original Swiss Cordon Bleu is typically made with veal or pork, this Vietnamese adaptation uses chicken as the main protein. Additionally, the traditional Swiss version is often served with a creamy mushroom sauce, but in this recipe, we will be incorporating Vietnamese flavors and serving it in a Banh Mi sandwich style. 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
• 4 slices of Swiss cheese 4 slices of Swiss cheese
• 4 slices of ham 4 slices of ham
• 2 stalks of lemongrass, finely minced 2 stalks of lemongrass, finely minced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup all-purpose flour 1 cup all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 4 Banh Mi rolls 4 Banh Mi rolls
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butterfly each chicken breast by slicing horizontally through the middle, but not all the way through, to create a pocket.
3. 3.
   Season the inside of each chicken breast with salt and pepper.
4. 4.
   Place a slice of Swiss cheese and a slice of ham inside each pocket.
5. 5.
   In a small bowl, mix together the minced lemongrass, garlic, fish sauce, soy sauce, and sugar.
6. 6.
   Spoon the lemongrass mixture over each chicken breast, ensuring it is evenly distributed.
7. 7.
   Close the pockets by pressing the edges of the chicken breasts together.
8. 8.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
9. 9.
   Dip each chicken breast first in the flour, then the beaten eggs, and finally the breadcrumbs, ensuring they are fully coated.
10. 10.
    Heat vegetable oil in a large skillet over medium heat.
11. 11.
    Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side.
12. 12.
    Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
13. 13.
    While the chicken is baking, lightly toast the Banh Mi rolls.
14. 14.
    Once the chicken is cooked, remove from the oven and let it rest for a few minutes.
15. 15.
    Slice each chicken breast into thick slices.
16. 16.
    Assemble the Banh Mi rolls by placing the sliced chicken inside, garnishing with fresh cilantro, and serving immediately.

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the tender inner part. Alternatively, you can use a food processor to finely chop it.
• Banh Mi rolls — Look for Vietnamese-style baguettes or rolls, which are typically lighter and airier than traditional baguettes.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken breasts in the lemongrass mixture for 1-2 hours before breading and frying.
• If you prefer a spicier kick, add a few slices of fresh chili pepper to the chicken pockets before cooking.
• Serve the Banh Mi Cordon Bleu with a side of pickled vegetables for a traditional Vietnamese accompaniment.
• If you don't have lemongrass, you can substitute it with lemongrass paste or lemongrass powder.
• To make the dish more authentic, spread a thin layer of mayonnaise and pâté on the Banh Mi rolls before adding the chicken.

Serving advice

Serve the Vietnamese-style Cordon Bleu as a main course alongside a fresh green salad or with a side of Vietnamese pickled vegetables. It can also be enjoyed as a filling and flavorful sandwich for a quick and satisfying meal.

Presentation advice

Arrange the sliced Banh Mi Cordon Bleu on a platter, garnish with fresh cilantro, and serve with a side of pickled vegetables. For an elegant touch, drizzle a small amount of sweet chili sauce or hoisin sauce over the chicken slices.