Chicken Cordon Bleu

Steps

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1. 1
   Prepare the chicken breasts: remove and save the skin, then flip the breast and remove the chicken tenders for use as sealing pieces later.
   ▶ ≈0:13
2. 2
   Butterfly the chicken breast: lay it on a cutting board and carefully use a chef's knife to make a smooth horizontal cut along the middle without cutting through, then gently open it flat.
   ▶ ≈0:39
3. 3
   Pound the chicken: gently tap both the butterflied breast and the tenders with a meat mallet until they are about 6 mm (quarter inch) thick.
   ▶ ≈0:52
4. 4
   Prepare the cheese and ham: use a semi-hard cheese like Comté, and cut the jambon de Paris into half-sized pieces.
   ▶ ≈1:17
5. 5
   Fill and seal: place the pounded breast on a board, season with salt and pepper, top with cheese and ham, fold like an envelope, and use the tender piece to seal the open side.
   ▶ ≈1:30
6. 6
   Bread the chicken: follow the standard three-step breading technique: dust with flour, dip in egg wash, then coat with breadcrumbs (panko works well).
   ▶ ≈2:04
7. 7
   Cook: heat the frying pan carefully (not too high), add oil and butter, then fry the chicken cordon bleu for 6–7 minutes per side depending on thickness, cooking slowly. Alternatively, sear 3 minutes per side and finish in the oven.
   ▶ ≈2:24