Chicken cordon bleu

Ingredients
Chicken breasts
Cooked ham
Sliced cheese, such as Provola or Fontina
Eggs
Milk
Italian '00' flour
Salt and pepper
Groundnut oil for frying
I flatten chicken slices and put ham and cheese on each.

I fold in half into parcels, keeping filling inside and pressing lightly.

I coat thoroughly in white flour on a plate.


I beat eggs with a little milk on another plate.

I completely coat parcels in egg.

I breadcrumb them, sealing and pressing firmly to stop cheese escaping.

I heat groundnut oil in a wide pan and add parcels. Avoid excessively high heat: thick parcels need time for cheese to melt without burning.

I brown one side.

I gently turn and cook the other.

Once golden, I lift them from the oil and drain thoroughly on kitchen paper before serving.