Take K&N’s TenderBrest and gently hamer them with a hammer.

Sprinkle salt, black pepper, white pepper and spread some mustard paste properly on it. Let it rest aside for a while until it absorbs all the flavors.

Spread a cling film on the board, put the hammed K&N’s TenderBrest on it, and top it with a cheese slice, chopped olives, jalapeno, and mushrooms.

Roll it with the help of cling film and then wrap cling around rolled chicken piece properly. Refrigerate it for about 30 mins.

Take it out of the refrigerator, take off the cling film.

Dust it in flour, egg-wash it, and dust in bread crumbs. Repeat this process one more time. Re-refrigerate for another 30 mins.

In a deep frying pan, heat oil until it reaches 170°C. Deep fry cordon bleu until golden brown.

Cut your Cordon Bleu into slices and drizzle mushroom sauce over it.  

Mushroom Sauce:

Whisk an equal quantity of milk and cream in a small bowl and set aside.

Melt 1 tbsp of butter in a pan.

Add ½ tsp of chopped garlic and mushroom chunks in it and stir fry.

Add the mixture of milk and cream, whisk thoroughly.

Add ¼ tsp of salt, ¼ tsp of black and white pepper.