Flatten the chicken

• Butterfly each chicken breast and pound it thin with a meat mallet.
• Season both sides with salt and pepper.

Fill and roll

• Lay a slice of ham and a portion of Gruyère on each chicken breast.
• Roll up tightly and secure with toothpicks if needed.

Bread the rolls

• Coat each roll in flour, then in beaten egg, then in breadcrumbs.
• Press the breadcrumbs so they stick well.

Fry the cordon bleu

• Heat the oil in a frying pan to about 170 °C.
• Fry the rolls on all sides until golden and cooked through.

Drain and serve

• Drain on paper towels and remove the toothpicks.
• Serve hot, sliced to show the melted cheese.