Tofu Cordon Bleu

Wednesday, December 21, 2011


A block of tofu
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Morning star Bacon
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.

Lay the tofu between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the tofu to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the tofu and sprinkle a quarter of the cheese over the morning star bacon. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

3 comments:

Beautiful Rosina said...

This is incredible I just love Cordon Bleu and will try it at home asap. Liked also the Tofu steaks recipe looks soo delicious :)

Sarah King said...

Unless your tofu is fibrous, the photo above is chicken and not tofu. Kind of misleading to use a photo of chicken cordon bleu and not what the recipe actually makes without adding a caption, isn't it?

Sarah King said...

Actually, I notice that this recipe is copied nearly word for word from a food network recipe [ http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html ] (with tofu subbed in for the chicken, of course). It would be nice to give credit to the creator of the original recipe, seeing as they're so similar.

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