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Cordon Bleu

This dish used to be one of my favorite dishes before going Vegan and I'm so happy I can now enjoy this spot on cruelty free version! Give it a try and see for yourself.

A chicken cutlet stuffed with a veggie ham and cheese, then battered and baked to a crispy perfection, and served with a delectable creamy sauce.


1 package of Quorn Vegan Chik’n Cutlets

½ cup water

Yves Veggie Ham

2 cups Ritz crackers, crushed well-seasoned with salt

Sauce, recipe below


Preheat oven to 400

In a large frying pan whisk your water and chicken-less broth together

Heat over medium high

Add in your cutlets and cook for 5 minutes until heated thoroughly

Turn off heat and let sit for 5 minutes

Remove from liquid to cool

Once cooled, carefully cut a slit into the side of your cutlets to make a pocket

Stuff with 1 slice of cheese and 1 slice of ham

(Don’t over stuff, it should close up pretty good)

Repeat with remaining cutlets

Once done

Place your prepared vegan egg into a shallow dish, and your cracker crumbs into another shallow dish

Carefully grab your stuffed cutlets

Dip the entire cutlet into the vegan egg

Carefully remove excess egg

And then dredge into the cracker crumbs pressing along all sides to fully coat

Place into greased baking dish

Repeat with remaining cutlets

Spray generously with cooking spray

Place into oven and cook for roughly 20 minutes

While cooking prepare sauce, recipe below

Once golden remove from oven

Plate and drizzle with sauce

Serve and enjoy!


2 tbl of earth balance butter

2 tbl of flour

1-2 cups milk

1/4 cup nutritional yeast

¼ cup Follow Your Heart Parmesan

2-3 tbl of Dijon mustard


Melt your butter over medium heat

Whisk in your flour to form a paste

Slowly whisk in your milk until mixed well

Start with 1 cup, adding more is sauce is too thick

Add in you Dijon, nutritional yeast and Parmesan

Mix well


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