Put some flour on a plate, whisk the egg in a deep plate and pour the breadcrumbs onto another plate.
Cut the veal schnitzel lengthways, but do not cut completely (butterfly cut). Place the schnitzel between cling film and hold it with a heavy, FLAT object, e.g., a pot, tap vigorously. Remove the cling film and put one slice of cheese and one ham in each, close it again and pin it with toothpicks. Salt, pepper, turn evenly in the flour, pull through the egg and then bread with the breadcrumbs.
Heat plenty of clarified butter in an uncoated pan until it smokes, reduce the temperature a little and fry the schnitzel quickly on each side for about 3 - 5 minutes until they are golden brown.
When I looked around in the database for Cordon bleu, I discovered many great variations, but I couldn`t find the simple original made from veal escalope without any frills. In the 17th century, the cordon bleu - the blue ribbon adorns the advanced students at the Institut de Saint-Louis, a teaching institute for the daughters of the impoverished aristocracy. It then became a symbol of the finest culinary art. In the original, it is ALWAYS made from veal schnitzel, everything else - similar to Wiener Schnitzel - is only Cordon bleu style. A real Swiss Emmentaler should be used as cheese, either Emmentaler AOC or Emmentaler Switzerland. This cheese has matured for at least 4 months and is made from spicier raw milk. It tastes much stronger and hotter than imitations, e.g., from Germany. At most, Gruyère (Gruyère - also aged for at least 5 months) has a similar taste. The ham is a matter of taste, but mostly lean cooked ham is used. Cooked poultry ham is also possible.
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