Classic Cordon Bleu | Crispy & Juicy

Rinse the chicken breast fillets under cold water and pat them dry. Carefully pound each fillet with a meat mallet to a thickness of approx. 0.5 cm. Season the meat slices on both sides with salt and pepper.

Place a slice of cooked ham on each piece of meat, followed by a slice of Emmentaler cheese. Carefully roll up or fold the meat into a small roulade so that the filling is well enclosed.

Prepare three deep plates for the breading station: Fill the first plate with flour. Whisk the eggs with a fork in the second plate. Put the breadcrumbs in the third plate.