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Salted Egg Cordon Bleu Don

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

320.77 g

Sodium (mg)

3566.36 mg

Vitamin A (IU)

1035 IU

Saturated Fat (g)

36.28 g

Energy (kcal)

3232.85 kcal

Fat (g)

107.87 g

Trans Fat (g)

0.76 g

Salt (g)

8.92 g

Calcium (mg)

582.03 mg

Monounsaturated Fat (g)

33.88 g

Cholesterol (mg)

617.85 mg

Iron (mg)

14.58 mg

Vitamin C (mg)

0 mg

Fibre (g)

9.53 g

Sugars (g)

10.09 g

Protein (g)

216.46 g

Potassium (mg)

2266.67 mg

Total

641.55 g

7132.72 mg

2070 IU

72.56 g

6465.71 kcal

215.74 g

1.52 g

17.84 g

1164.06 mg

67.76 g

1235.7 mg

29.15 mg

0 mg

19.07 g

20.18 g

432.92 g

4533.35 mg

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