Cordon bleu with porcini, ham and cheese

A simple, tasty alternative to an ordinary breaded cutlet. I served it with mixed grilled vegetables and lunch was ready.
INGREDIENTS FOR 4 CORDON BLEU
4 veal slices
2 cooked ham slices
4 Erdammer cheese slices
30 g dried porcini
2 tablespoons béchamel
Chopped parsley
Salt
Pepper
2 eggs
White flour
Breadcrumbs
First, I soak the mushrooms in lukewarm water, then drain and squeeze when soft.
I chop the ham, cheese and mushrooms.
I put in a bowl and add a couple of tablespoons of béchamel, pepper and salt.

I add chopped parsley and mix.
I pound the meat thinly between two sheets of cling film without tearing it.
I divide the filling between the meat slices.
I close them, matching all the edges.
I make little parcels.
I put white flour on a plate and coat them evenly.
I beat the eggs in a bowl and dip in the cordon bleu.
I coat in breadcrumbs, sealing the edges well.
I melt clarified butter in a frying pan.
I cook the meat until golden on all sides.
I dry the cordon bleu on kitchen paper.
I grilled mixed vegetables to accompany them; potatoes are excellent too.
Crisp outside, soft and melting inside: delicious!