Yummmmm. This came out fabulous and I will definitely be making it again (my family has already made me promise to do so soon). All I did was make my crispy cutlets and then after flattening each piece, I put one slice of “ham” and 1-2 T daiya shredded mozzarella cheese on one end and then rolled it up and placed it seam-side down in the skillet. After browning both sides, I placed the cutlets in a glass dish and baked them for 20 minutes at 350 degrees. Finally, I topped them with the following sauce. I would say it felt like we were at a fancy french restaurant, perhaps in St. Remy in wonderful Provence, but apparently cordon bleu is an American recipe. Well, it felt like an amazing experience anyway – a journey for the taste buds!
Sauce for Cutlet Cordon Bleu – In a bowl, combine 1 t vegan worcestershire sauce, 1 T dijon, 2 T sherry, 2 vegan bouillon cubes (I use rapunzel) and 1 c soy milk. In a pan, melt 3 T butter. Add 3 T flour and stir until bubbly. Add the mixture from the bowl and heat through. Spoon over cutlets.