Vegan Cordon Bleu

5 from 64 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: French

Servings:

Calories: 582kcal

Author: Toni

Equipment

Ingredients

Vegan Chicken

4 Gardein's Chick'n Scallopini (Gardein)
4 slices of ham (Tofurky)
2 slices vegan swiss cheese, cut in half (Daiya)

Coating

3 tablespoons of vegan mayonnaise
2 tablespoons of Dijon mustard

Breading

1 cup of Just egg (Just)
½ cup of Panko breadcrumbs
Oil spray

Sauce on the side

Vegan mayo
Dijon mustard

Instructions

Thaw the chick’n in the fridge overnight.
Preheat oven to 370 degrees F.
Add vegan ham and swiss cheese to the chick’n, as if it was a sandwich. (see photo for reference). Place another chick’n on top.
In a small bowl, combine the vegan mayo and mustard.
Brush the exterior of both sides of the chick’n with the vegan mayo and mustard mixture.
Gently dip both sides of the chick’n in the Just Egg and then roll both sides in the Panko.
Place it on a prepared baking sheet, if needed, stick a couple toothpicks to prevent the chick’n from sliding. Lightly spray the top with cooking oil.
Bake for 20 minutes, flip and bake for 15 minutes. Or until golden brown.
Serve hot and top with the sauce.

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.

Nutrition