Classic Chicken Cordon Bleu

Wash the chicken breasts, pat them dry, and carefully pound them with a meat tenderizer to a thickness of approx. 0.5 cm. Season both sides with salt and pepper.

First, top the meat pieces with the ham slices and then with the Emmentaler cheese. Carefully roll or fold the meat into small roulades.

Prepare three deep plates for breading: Fill the first with all-purpose flour, whisk the eggs with a fork in the second, and put the breadcrumbs in the third.