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PREPARATION TIME: 25 mins
COOK TIME: 50 mins
Ingredients
- K&N’s TenderBrest 3
- Salt to taste
- Black pepper powder 1/2 tsp
- Mustard paste 1/2 tsp
- Ginger powder 1/2 tsp
- Garlic powder 1/2 tsp
- Seasoned K&N’s TenderBrest
- Cheddar Cheese 2-3 Slices
- Mozzarella Cheese 2-3 Slices
- Jalapeno (chopped) 2-3
- Eggs 2
- All- purpose flour 2 cups
- Breadcrumbs 1 ½ cups
- Oil (for deep frying) as required
- Butter 1 tbsp
- Oil 1 tbsp
- Garlic (chopped) 1/2 tsp
- Mushroom (chunks) 2 tbsp
- Milk 1 cup
- Cream 1 cup
- Salt 1/4 tsp
- Black pepper powder 1/4 tsp
Directions
- Take K&N’s TenderBrest in a bowl. Sprinkle some salt, black pepper powder, garlic powder, ginger powder and spread some mustard paste properly on it with the help of hand. Let it rest aside for 20-30 minutes until it absorbs all the flavors in it.
- Spread a cling film on the shelf, put the seasoned K&N’s TenderBrest on it, place another cling film on top and flatten it gently with hammer.
- Now remove the top cling film and top the hammered chicken with cheddar cheese slices, chopped olives, chopped jalapeno, and chopped mushrooms. Place mozzarella cheese slice on top.
- Roll it with the help of cling film and then wrap the cling around rolled chicken piece properly. Refrigerate it for about 30 mins.
- Turn on flame under a sauce pan; melt butter in it, add oil, chopped garlic and cook for a minute. Now add mushroom chunks in it and stir fry.
- Add milk, cream and cook until starts to thicken. Now add salt, black pepper powder and mix well. Your white mushroom sauce is ready. Set aside.
- Take prepared chicken cordon bleu out of the refrigerator, take off the cling film. Dust it in flour, egg-wash it and dust in bread crumbs. Refrigerate for another 30 mins.
- Heat oil in a deep-frying pan until it reaches 170°C. Now deep fry your cordon bleu until golden brown and take off flame.
- Cut your cordon bleu into slices and drizzle mushroom sauce over it.
