Add all the ingredients for the chicken filets to a mixer, mix until well combined, for about one minute
Add the mixture to a clean board, cut the dough into smaller pieces, flatten them out until they measure about 1/3 of a centimeter thick, about 1/7 of an inch.
Add the vegan bologna or vegan ham and the vegan cheese of your preference on the top of the cutlets, close it by pressing the edges well, and proceed to this method until you have made all the cutlets.
Mix the flour and the water into a deep plate, stir until, well combined, add the breadcrumbs to another deep plate
Take the cutlets and immerse them in the water flour batter then into the breadcrumbs and fry them in hot oil on low heat for 4 minutes each side.
Place the cutlets to an oven rack, put them in a 350F preheated oven for 10 to 15 minutes.
If youd like to freeze it, you may add the fillets to a platic bag before making the cordon bleus or after you bread them, just add to a tupperware separating them with a grease papper so they dont stick to each other. In both cases the filets can be frozen for up to 3 months