Cordon bleu

Wash and pat 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.

Place slices of ham first, then slices of Emmental cheese, onto each piece of meat. Then, roll each piece of meat into a small roulade.

Prepare 3 deep plates for breading. Put all-purpose flour into the first plate, crack eggs into the second plate and whisk them with a fork, and pour breadcrumbs into the third plate.