INGREDIENTS
Breading:
240 ml soy milk
160 g flour
3 tbsp cornstarch
1 tsp baking powder
1/2 tsp salt
4 cups breadcrumbs
40 g white sesame seeds
40 g black sesame seeds
Frying oil
Cordon Bleu:
4 SWAP Chicken filets
4 slices plant-based ham
4 slices plant-based Emmental cheese
DIRECTIONS
1. Slice the SWAP filets lengthwise without cutting all the way through, creating a pocket to fill. Cut the plant-based ham and Emmental slices into strips the same size as the filets. Insert the ham and cheese slices inside the filets.
2. Prepare the breading. In a wide dish, mix the soy milk, flour, cornstarch, baking powder, and salt. In another dish, combine the breadcrumbs with the sesame seeds.
3. Dip each stuffed filet into the liquid mixture to coat it thoroughly, then roll it in the breadcrumb mixture until fully covered. Repeat with the remaining filets.
4. Heat oil in a deep fryer or large pot. Once the oil reaches 160°C, submerge a cordon bleu in the hot oil and fry for about 5 minutes, until golden and crispy.
5. Remove the cordon bleu from the oil and place it on paper towels to absorb excess oil. Repeat with the remaining pieces. Serve immediately.