Dati natatakam lang ako tuwing makakakita ako nito. My husband’s cousin who lives in Lusiana, Laguna knows how to cook this and so every time we go there (which is twice-thrice a year only), this delicious chicken recipe is one of our staple requests. From the thrice a year visit, we are now down to at least once due to school and work schedule. Buti na lang, marunong na ako ngayon magluto nitong Chicken Cordon Bleu or Chicken Roll to some.

In this recipe, we will be using chicken breast fillets. I do not buy the ready fillets from the grocery as it is pricier than the regular chicken breast. I do the deboning myself, but I do not have a video or tutorial for that. If you know how, great. If not, just buy the ready fillet for now. 🙂

What you will need

2 medium size chicken breasts (deboned) or 4 large chicken fillets
4 slices ham
4 slices cheese singles
2 tbsp all purpose flour
1 large egg, beaten
2 cups breadcrumbs
enough oil for deep frying
plenty of toothpicks

What to do

1. Cut the chicken into a butterfly. Wrap in plastic and flatten gently with a mallet. Season with salt and pepper.

2. Add ham.

3. Add cheese.

4. Roll and secure with toothpicks.

5. Roll in flour until fully coated. Pat gently to remove excess flour.

6. Douse in beaten egg.

7. Roll in breadcrumbs.

8. Heat oil in a deep pan. When the oil has no more bubbles (just before it gets smoking), gently put the breaded chicken roll. Fry until golden brown.

9. Let it cool for about 10 minutes. Remove the toothpicks then cut to desired thickness.

My family loves this recipe to bits. You can cook some soup and buttered vegetables to go with this recipe. I hope you and your family will enjoy it too. Let me know. 😉

It was my sister, Toni, who tagged me in a post about this delicious snack treat. I told her even my daughter, Alex, can make her some of this but we did not have a chance when she was here during her Christmas vacation.

I made this one afternoon and the husband almost got late for work. 😀

What you will need

10 pieces loaf bread
1 egg
2tbsp milk
2tbsp butter
6tbsp sugar
1/4tsp cinnamon powder
Nutella
3 drops of cooking oil

What to do

1. Beat milk and egg together in a rectangular container or medium bowl. Set aside.

2. Mix sugar and cinnamon powder in another rectangular container or plate. Set aside.

3. Trim the sides of your loaf bread and flatten each using a rolling pin. No rolling pin? Use a plain glass instead.

4. Spread Nutella on your bread and roll it. Repeat for all.

5. Melt butter in a pan on low fire. Add a 3 drops of cooking oil to avoid burning the butter.

6. Take your rolled bread, dip each one to the egg-milk mixture, fry in butter.

7. When all sides of the bread is golden brown, remove and roll on the sugar-cinnamon mixture.

8. Serve immediately with your choice of drink. We like fresh milk with it.

You can use any pan for frying. I use a non-stick pan.

Pork Tonkatsu is one of my staple orders when I eat at Japanese restaurants. I have searched the groceries but I cannot find bottled Tonkatsu sauce. And so when I stumbled upon a Pork Tonkatsu recipe, I knew I must do it.

I have made this several times and and it is always a hit!

What you will need

Meat
500g pork steak cut
1pc medium egg, beaten
flour for dredging
bread crumbs for coating

Sauce
8tbsp Del Monte Original Blend Ketchup
4tbsp worcestershire sauce
1/2tbsp ginger, grated
1/2tbsp garlic, minced
2tbsp sugar
2tbsp mirin

What to do

1. Boil the pork for 15-30 minutes depending on their thickness.
2. Put the pork in a strainer to remove excess water. Reserve the pork stock for future use.
3. Heat a deep casserole and fill with oil, enough to deep fry your pork.
4. Make your assembly line: pork, flour, egg, bread crumbs.
5. Coat your pork with flour; dip in egg, let excess drip; then coat evenly with bread crumbs.
6. Deep fry each pork and drain excess oil using a strainer. Make sure that your oil is already hot before putting the pork. If it is not the right temperature, you will notice that the bread crumbs are slightly removed from the pork.
7. Mix all the ingredients for the sauce in a pan. Cover and simmer over low heat while stirring occasionally for 5-10 minutes.
8. Cut the pork in strips and serve with Tonkatsu sauce while hot.

* I thought I can only get Mirin from Asian stores, good thing I tried in the nearby grocery. Just ask one of the sales people, they should bring you to their imported stuff.

** You can skip steps 1 and 2. I do it to ensure that my pork is already cooked as soon as their bread crumbs turn golden brown, which is approximately 3-5 minutes only.

*** Alternatively, you can use ready frying mix instead of flour, egg and bread crumbs. I like it better though that way.

**** Double the sauce if you are like me, who sips it. 😀