Cordon bleu

INSTRUCTIONS

• 1
  Wash and dry both chicken breasts. Then, using a meat mallet, pound each one into a slice about 0.5 cm thick and season both slices with salt and pepper.
• 2
  Distribute slices of ham and then slices of Emmental cheese on each slice of meat. Then wrap each slice of meat into a small roll.
• 3
  Prepare 3 deep plates for coating. Put plain flour in the first plate, crack the eggs into the second plate and beat them with a fork, and pour breadcrumbs into the third plate.
• 4
  Coat each prepared roll first in flour, then in the egg mixture, followed by breadcrumbs, and then once more in the egg mixture and breadcrumbs.
• 5
  Prepare a larger pot and heat 300 ml of sunflower oil over high heat (this takes about 6 minutes). Then reduce the heat to a low setting, place the coated rolls in the hot oil, and fry them slowly for approximately 8–9 minutes until they turn golden brown.
• 6
  Transfer the fried rolls to a paper towel for 1–2 minutes to absorb excess oil, and then serve immediately.