Vegan Chicken Cordon Bleu

by Oscar


  • 4 pieces Gardein Chick’n Scallopini
  • 3.5 oz Follow Your Heart Provolone Block, shredded
  • 2 slices Tofurky Smoked Ham, cut in half
  • 1/4 cup all-purpose flour
  • 1 cup panko bread crumbs
  • salt
  • pepper
  • 2 tbsp vegan margarine, melted
  • 2 tsp fresh thyme, chopped
  • 1 clove garlic, minced
  • 4 level tbsp Follow Your Heart VeganEgg powder
  • 1 cup ice cold water
  • non-stick spray
  • squeeze of lemon juice (optional)


  1. Preheat oven to 350°F. Allow Chick’n Scallopini to partially thaw. Using a sharp knife, slice chick’n cutlet almost all the way, leaving a bit in tact. Layer in Smoked Ham and Shredded cheese in each butterflied cutlet and place in refrigerator.
  2. In a large bowl, mix together flour, breadcrumbs, salt and pepper. Drizzle in melted margarine and mix together rest of ingredients.
  3. Whisk together VeganEgg powder and ice cold water. Remove chick’n cutlets from refrigerator, dredge each one in VeganEgg mixture then sprinkle bread crumbs on both sides.
  4.  Spray non-stick oil on a large baking sheet, add cutlets and place in oven. Allow to cook for 30-35 minutes or until cheese is fully melted and breading is golden. Squeeze with lemon and serve!

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