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Homemade cordon bleu
- Take your chicken cutlets and open them like a book, completely flat. No cheating: if the cutlet is too thick, get your knife out and cut it. That's the foundation.
- Slip a slice of ham and a slice of cheese inside. No need to pile on three pounds worth: we're looking for balance, not a trucker's sandwich.
- Carefully close the cutlet back up. If needed, secure with a toothpick (little chef's secret - it prevents disasters during cooking).
- Prepare three shallow dishes: one with flour, another with beaten eggs, the last with breadcrumbs.
- Dip your cordon bleus successively in the flour, then the eggs, then the breadcrumbs. Take your time - a beautiful coating makes all the difference.
- In a large skillet, heat a drizzle of oil. Brown your cordon bleus for 5 minutes on each side over medium heat. The outside should be nice and crispy, the inside melted.