It was a pleasure eating this after our Chef made it… delicious Pork Dust Crusted Chicken Cordon Bleu. Chicken Cordon Bleu originated in Switzerland and is made up with meats wrapped around cheese. It is made with chicken breast that has been pounded out then wrapped around Swiss cheese and ham. It is most often coated in breadcrumbs then pan fried to a crispy golden brown. 

Quite honestly, it is one of my favorite dishes. But this is Paleo on the Go and we cant do  breadcrumbs and cheese. Hmmmm, what to do. 

Pork Dusted Chicken Cordon Bleu

Pork Dust crusted chicken cordon bleu

For this recipe we are going to replace the bread crumbs and dairy with pork dust and our own Paleo “cheese”. We have partnered with Bacon’s Heir using their Pork Dust in place of bread crumbs.

Pork Dust Crusted Chicken Cordon Bleu
Serves 4
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Prep Time
35 min
Prep Time
35 min
Chicken Cordon Bleu
  1. 1 lb. pastured chicken breast, trimmed and pounded thin
  2. 4 oz pastured ham slices (Applegate brand)
  3. 4 oz zucchini cheese (see recipe below)
  4. 1 package Pork Dust
  5. 1 egg beaten with a little water
  6. ½ cup cassava flour
  7. 1 cup olive oil
  8. 3 cups coconut milk
  9. 2 T. Dijon mustard
  10. 1 T. Nutritional Yeast
  11. 1 tsp. fresh chopped thyme
  12. Pinch salt
  13. Pinch black pepper
Zucchini "Mozzerella Cheese"
  1. 2 cups zucchini, peeled and cubed
  2. ½ cup water
  3. 2 T. coconut oil
  4. 4 T. gelatin
  5. 2 tsp. lemon juice
  6. 1 tsp. sea salt
  7. 2 T. nutritional yeast
  8. 2 T. chopped fresh herbs
For The Cordon Bleu
  1. Lay out chicken breast
  2. Top with two slices of ham (one ounce) and a one ounce slice of cheese, and roll tightly.
  3. Pour cassava flour into one dish, egg into a bowl, and pork dust into a third dish.
  4. Dust each roll with flour, dip in egg, then press into the pork dust to coat thoroughly.
  5. Preheat oven to 350.
  6. In a nonstick saute pan, heat olive oil and fry the rolls until golden brown, turning once.
  7. Remove to a baking sheet and finish cooking in the oven until a thermometer inserted reads 165.
  8. In a saucepan, reduce the coconut milk by half until thickened.
  9. Add Dijon mustard, nutritional yeast, thyme and salt and pepper to taste.
For The Zucchini Cheese
  1. Steam zucchini in water.
  2. Drain.
  3. Puree in processor, add all other ingredients, blend
  4. Pour into a plastic wrap lined pan.
  5. Cover and refrigerate for at least 3 hours.
Paleo on the Go Test Kitchen