Salted Egg Cordon Bleu Don

Salted Egg Cordon Bleu Don

Add a twist to your usual Cordon Bleu with Salted Egg Yolk.
  • 30 mins

    Cooking Time

  • Hard


  • 60 mins

    Prep Time

  • 2 People


  • jasmine rice
  • 300 g chicken breast, filleted to 5 mm thick
  • 2 eggs, well beaten with 2 tbsp milk

For salted egg cheese filling:

  • 50 g pizza cheese (blend of mozzarella, cheddar, parmesan)
  • 5 curry leaves, chopped, and lightly fred
  • 1/4 teaspoon salt
  • 4 tablespoon Knorr Salted Egg Yolk Powder

For flour mix:

  • 1/4 cup plain flour
  • 1/4 cup cornflour
  • 1/2 teaspoon salt

For crumb mix:

  • 1 cup breadcrumbs
  • 2 tbsp Knorr Salted Egg Yolk Powder
  • 1/2 teaspoon salt

  1. Cook japanese rice as per instructions.

  2. Combine, by hand, cheese with SEY powder, curry leaves, salt, until well mixed

  3. Butterfly chicken breast, and slice into a thin ~5mm thick fillet. You will be rolling the fillet, so make sure it’s not too thick.

  4. Spread salted egg cheese fillings onto breast meat, leaving some parts unfilled on the perimeter.

  5. Roll up the fillet, nice and tight. Pat dry and season lightly with salt.

  6. Dredge chicken fillet into flour mixture, egg wash and coat fillet evenly with bread crumbs. Press down the bread crumbs to ensure it sticks to the chicken fillet.

  7. Deep fry at 160 degrees for about 5 minutes. Cool on wire rack.

  8. 2 large eggs, fridge cold

  9. Bring 1L of water to a boil.

  10. Remove from heat and add 200ml tap water to the pot.

  11. Gently lower eggs into pot, cover with lid, and poach for 17 minutes.

  12. Remove from water and set aside.

  13. Scoop rice into a serving bowl.

  14. Portion chicken and serve on top rice. Gently crack the egg and place beside the chicken. Sprinkle some sea salt and freshly cracked black pepper on the egg. Garnish with chopped scallions and serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 3232.85 kcal
Protein (g) 215.95 g
Sugar (g) 10.08 g
Fat (g) 107.91 g
Fibre (g) 9.53 g

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