First cut the meat in the middle, fold it over and press it flat with the heel of your hand. Place the ham and cheese on one side. Pour a good pinch of pepper over it. Close the meat. Cut off any excess cheese and ham.
When the meat has been prepared, the best way to build a breading line. To do this, position three large and flat vessels next to each other. The flour mixed with a little salt is placed in the first container, the eggs whisked with the cream in the second container and the cornflakes in the third container.
Turn the meat in the flour. Then dip into the egg-cream mixture and then bread with the corn flakes. Press everything down well.
Heat the fat in the pan. Pour in cordon bleu and turn down the temperature. Fry the cordon bleu on both sides for about 4 minutes until golden.
Tip 1: In addition to the cornflakes, you can also use Mie de pain (grated white bread) for the breading. Breadcrumbs or breadcrumbs are also possible in a pinch, but Mie de pain makes it crispier.
Tip 2: It is better to use less salt and pepper, instead use strong types of ham and cheese (e.g. Gruyère).
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