🌿 Ingredients

• 1 L Baguio Premium Palm Oil
• 6 pcs chicken breast, flattened
• 100 g cheddar cheese, cut into sticks
• 200 g cooked ham (sliced)
• 2 tbsp mustard
• 12 pcs bamboo sticks
• 200 g all-purpose flour
• 4 pcs eggs
• 1 kg Japanese breadcrumbs
• 1 tsp salt
• 1 tsp white pepper

For the sauce:

• 50 g all-purpose flour
• ½ L fresh milk
• 50 g unsalted butter
• 1 pouch all-purpose cream
• ¼ tsp chicken powder
• 5 g chopped fresh basil leaves

📋 Procedure

1. Flatten each chicken breast with a meat mallet. Season both sides with salt, pepper, and mustard.
2. Place a slice of ham and a cheese stick on top, then roll tightly. Secure with bamboo sticks or toothpicks.
3. Prepare a bowl of beaten eggs, a tray of flour, and a tray of breadcrumbs.
4. Dredge each roll in flour, dip into the egg wash, then coat with breadcrumbs. Set aside.
5. Heat Baguio Premium Palm Oil in a deep pan. Deep-fry the rolls until golden brown and crispy.
6. Transfer to a plate and serve hot with béchamel sauce.

Sauce:

1. Over medium heat, melt the butter completely without browning.
2. Add the flour and stir constantly 1–2 minutes to cook out the raw taste.
3. Slowly pour in the warm milk while whisking continuously to avoid lumps, until smooth.
4. Bring to a gentle simmer, stirring 5–7 minutes until creamy and thickened.
5. Stir in the all-purpose cream, season with chicken powder, and add chopped fresh basil.