Discover the Secret to Crispy, Cheesy Chicken Cordon Bleu Panlasang Pinoy in Your Own Kitchen

Chicken cordon bleu is a classic French dish that has been enjoyed by people all over the world for centuries. It consists of a chicken breast that is stuffed with ham and cheese, then breaded and fried. The result is a crispy, golden brown exterior with a tender and juicy interior.

In this blog post, we will show you how to make chicken cordon bleu panlasang pinoy, a Filipino twist on this classic dish. Our recipe uses Filipino ingredients and flavors, such as adobo sauce and banana ketchup, to create a unique and delicious dish that is sure to please everyone at your table.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup adobo sauce
• 1/4 cup banana ketchup
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped ham
• 1/4 cup chopped Swiss cheese
• 1 egg, beaten
• 1 cup bread crumbs
• Vegetable oil, for frying

Instructions

1. Prepare the chicken breasts. Preheat oven to 375 degrees F (190 degrees C). Pound the chicken breasts to an even thickness of about 1/2 inch. Season with salt and pepper.
2. Make the filling. In a small bowl, combine the adobo sauce, banana ketchup, Parmesan cheese, ham, and Swiss cheese. Mix well.
3. Stuff the chicken breasts. Place a spoonful of the filling in the center of each chicken breast. Fold the chicken breasts over the filling and press to seal.
4. Bread the chicken breasts. Dredge the chicken breasts in the flour, then the egg, and then the bread crumbs.
5. Fry the chicken breasts. Heat the vegetable oil in a large skillet over medium heat. Fry the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through.
6. Serve. Serve the chicken cordon bleu panlasang pinoy with your favorite sides, such as mashed potatoes, rice, or vegetables.

Tips

• For a more flavorful dish, use homemade adobo sauce.
• If you don’t have banana ketchup, you can substitute regular ketchup.
• You can also use other types of cheese in the filling, such as mozzarella or cheddar cheese.
• To make the chicken breasts ahead of time, bread them and then freeze them. When you’re ready to cook them, thaw them overnight in the refrigerator and then fry them as directed.

Variations

• Chicken Cordon Bleu with Mango Salsa: Top the chicken cordon bleu with a mango salsa made with fresh mangoes, red onions, cilantro, and lime juice.
• Chicken Cordon Bleu with Pineapple Chutney: Serve the chicken cordon bleu with a pineapple chutney made with fresh pineapple, onions, ginger, and spices.
• Chicken Cordon Bleu with Adobo Gravy: Make an adobo gravy by whisking together adobo sauce, chicken broth, and cornstarch. Pour the gravy over the chicken cordon bleu and serve.

Serving Suggestions

• Mashed potatoes: Creamy mashed potatoes are the perfect side dish for chicken cordon bleu.
• Rice: Serve the chicken cordon bleu with a side of fluffy rice.
• Vegetables: Roasted vegetables, such as carrots, parsnips, or Brussels sprouts, are a healthy and delicious side dish for chicken cordon bleu.

Takeaways: The Ultimate Filipino Comfort Food

Chicken cordon bleu panlasang pinoy is a delicious and easy-to-make dish that is sure to become a favorite in your home. It’s the perfect combination of Filipino and French flavors, and it’s sure to please everyone at your table. So next time you’re looking for a special dish to serve, give chicken cordon bleu panlasang pinoy a try. You won’t be disappointed!

Information You Need to Know

Q: What is the best way to pound chicken breasts?

A: The best way to pound chicken breasts is to use a meat mallet or a rolling pin. Place the chicken breasts between two pieces of plastic wrap and pound them until they are even in thickness.

Q: Can I use other types of cheese in the filling?

A: Yes, you can use other types of cheese in the filling, such as mozzarella or cheddar cheese.

Q: Can I make the chicken breasts ahead of time?

A: Yes, you can bread the chicken breasts and then freeze them. When you’re ready to cook them, thaw them overnight in the refrigerator and then fry them as directed.