Chicken Cordon Bleu

Place the 2 chicken breasts between sheets of plastic wrap and pound from the center outward until they are about 5 mm thick.

Even out thicker spots first, then season both sides lightly with salt and pepper.

Divide the 80 g ham and 60 g Emmental cheese into thin, even layers over the flattened chicken.

Leave a 1 cm border at the far edge, roll tightly, and set each roll seam side down.

Secure the seam and both ends of each roll with 2 to 3 toothpicks.

If much cheese is exposed, tuck it back inside so it is less likely to leak during cooking.

Set out 50 g flour, 1 beaten egg, and 80 g breadcrumbs in separate dishes.

Coat each roll in flour, dip it in egg, then press on breadcrumbs so the crust sticks evenly.

Heat the 30 g butter with some of the cooking oil in a pan over medium heat.

When the foaming settles, add the rolls and cook slowly for 4 to 5 minutes per side, turning carefully.

When the crust is evenly golden and feels crisp and firm, insert a thermometer into the center of the thickest roll and make sure it has been held at 75°C or higher for at least 1 minute before removing the rolls; crust color alone does not show doneness. Rest them for 2 minutes, then pull out the toothpicks before slicing so the melted cheese does not rush out at once.