Flatten chicken breasts to an even thickness.
Season with salt, black pepper, garlic powder, and onion powder.
Spread a thin layer of mustard on each breast.
Place a slice of cheese and smoked turkey on top. Fold or roll the chicken to enclose the filling.
2. Coat the Chicken:
Dredge the rolled chicken in flour.
Dip into beaten eggs.
Coat evenly with breadcrumbs for a crispy finish.
3. Cook the Chicken:
Stovetop: Heat butter and oil in a skillet over medium heat. Fry chicken until golden brown on all sides and cooked through (6–8 minutes per side depending on thickness).
Oven: Preheat to 180°C (350°F) and bake for 20–25 minutes.
4. Prepare the Mushroom Sauce:
In a separate pan, melt butter with olive oil.
Sauté mushrooms until tender.
Add mustard, cooking cream, soy sauce, salt, and pepper. Stir and simmer for a few minutes.
Garnish with fresh parsley.
5. Serve:
Plate the crispy cordon bleu and pour the mushroom sauce generously over it. Serve with mashed potatoes, rice, or a fresh salad.
