Vegan Cordon Bleu

Vegan cordon bleu made with plant-based ham and cheese stuffed chick’n coated in panko breadcrumbs, then baked until crispy and golden. It’s simple and delicious!

What is Cordon Bleu?

Cordon bleu (also called schnitzel cordon bleu) is a classic dish that has origins in Switzerland in the 1940s and is traditionally made by stuffing meat – usually either chicken, ham, or veal schnitzel - with a cheese and ham filling, breaded, then fried or baked until crispy.

Luckily, with so many easily accessible, convenient, vegan alternatives on the market these days, it’s now really easy to make 100% vegan cordon bleu (like a vegan stuffed chicken breast) at home that’s simple to prepare, requires just a few ingredients, and only a handful of simple steps. Plus, unlike many recipes online, there's no need to prepare seitan from scratch for this one!

Once baked, it’s crisp outside with chewy chick’n and a slightly smoky, oozing 'cheesy' vegan ham center. It’s a crowd-pleasing meat-free main, perfect for serving the family at your dinner table or impressing at dinner parties and celebrations.

The Ingredients and Substitutes

This vegan cordon bleu recipe requires just 7 ingredients by utilizing convenient vegan alternative products.

Vegan Stuffed Chicken Breast

• Vegan Chicken: For this cordon bleu vegan recipe, you’ll need thin, uncoated, schnitzel-like pieces of vegan mock chicken. I love using Gardein Chick’n Scallopini (thawed) or fillets (cut in half if they’re too thick). Alternatively, you could make your own seitan chick’n from scratch.
• Vegan Ham: Use your favorite vegan ham slices. I used Tofurky ham. Alternatively, pan-fried smoked tofu slices would work, too.
• Vegan cheese: Like traditional cordon bleu, Swiss cheese works best. I used Daiya vegan Swiss cheese slices. However, you could also experiment with other vegan cheese slices, like vegan ‘smoked edam’ or even vegan cheddar slices.

The Coating and Breading

• The coating: A simple combination of vegan mayonnaise and Dijon mustard helps to keep the chick’n moist, add flavor, and help the panko adhere.
• Breading: Using a simple ingredient swap, this vegan breading combines Just Egg (a vegan egg replacement made from mung beans) with panko breadcrumbs (regular or gluten-free). Alternatively, you could use a flour and water mixture.

You can find Just Egg bottled in the refrigerator section in most major grocery stores, Whole Foods, and other health food stores.

• Oil spray: To lightly spray the cutlets for the crispiest results.

I also love to serve this vegetarian cordon bleu with a sauce made of vegan mayonnaise and Dijon mustard.

How to Make Vegan Cordon Bleu

• 1) First, you’ll need to leave the chick’n scallopini to thaw in the refrigerator overnight.
• 2) When you’re ready to prepare and bake the vegan cordon bleu, first preheat the oven to 370F/188C.
• 3) Meanwhile, to assemble the vegan cordon bleu, first slice the vegan cheese slices in half. Then place half a slice of vegan cheese over two of the chick’n pieces, followed by 2-3 slices of plant-based ham and another half slice of vegan cheese before topping with another piece of chick'n to make a kind of ‘sandwich’, pressing the sides to help ‘seal’ it, if possible.

Having thawed the chick’n, it becomes fairly soft, making it easier for you to press the sides together to help ‘seal’ the filling inside.

• 4) Then, in a small bowl, combine the dairy-free mayonnaise and mustard and use a brush to brush both sides of the assembled cordon bleu.

• 5) Next, pour the Just Egg into one plate/bowl and the panko breadcrumbs to another and gently dip both sides of the chick’n first into the ‘egg’ mixture, then the panko.

Press the breadcrumbs into the exterior to ensure they’re well-covered and adhered.

• 6) Transfer the breaded cordon bleu to a parchment paper-lined baking sheet and lightly spray with cooking oil. If needed, use a couple of toothpicks to prevent the layers of the vegan cordon bleu from sliding about.

• 7) Bake in the oven for 32-35 minutes (until golden brown and crisp), flipping once at 20 minutes, then enjoy!

FAQs

Top Recipe Tips and Notes

• Make sure to use melty vegan cheese: Otherwise, you won’t achieve that deliciously oozy filling.
• To add more flavor: Optionally season the breadcrumb coating with herbs and spices, like dried oregano or Italian seasoning, onion powder, garlic powder, smoked paprika, and/or cayenne pepper (for a little heat).
• For crispier vegan cordon bleu: First, pan-fry the cutlets in a little oil until golden and crisp, then transfer them to the oven to bake.
• Allow it to cool slightly before serving: The filling will be scaldingly hot right out of the oven.

What to Serve with Vegan Chicken Cordon Bleu?

• Lemon wedges: The bright acidic flavor elevates the breaded vegan stuffed chicken breast.
• Sauce: Combine more vegan mayonnaise and mustard and dollop it over the vegan chicken cordon bleu or even serve with vegan cheese sauce or gravy.
• Steamed/Roasted veggies: Broccoli, green beans, carrots, asparagus, etc.
• Potatoes: Roasted regular or sweet potatoes, mashed potatoes, or fries.
• Salads: A simple salad with vinaigrette or a hearty couscous/quinoa salad.
• Grains: Like fluffy rice, quinoa, or vegetable rice pilaf.

Storage Instructions

Store: This vegan cordon bleu has the best texture when enjoyed directly from the oven. However, leftovers will store in an airtight container in the refrigerator for 2-3 days.

Reheat: You could reheat them in the oven, an air fryer, or a skillet with a bit of oil.

More Vegan Mains Recipes

• Easy Tempeh Stir-Fry
• Vegan Chorizo Tacos
• Buffalo Chickpea Wraps
• Vegan Mandarin Chicken Ramen Noodle Salad
• Crispy Air Fryer Tofu
• Easy Butternut Squash Enchiladas

If you try this vegan cordon bleu recipe (as written or with substitutes), I’d love to know what you think. I’d also really appreciate a recipe card rating.

Photos by Alfonso Revilla