The Classic Chicken Cordon Bleu

Ingredients
5 Chicken Fillets
10 Slices of Emmental or Cheddar Cheese
5 Slices Cooked Ham
150g Plain Flour
150g Breadcrumbs or Panko
3 Beaten Eggs
Vegetable Oil for Shallow Frying


Beef Tomato & Basil Salad
2 Beef Tomatoes
1/2 Bunch Fresh Basil
100g Mixed Soft Leaves (Rocket, Spinach, Baby Kale)
2 Scallions Chopped
1 Red Onion Finely Sliced
1/4 Diced Cucumber

The Dressing
1/2 tsp Dijon Mustard
Splash White Vinegar
Splash Olive Oil
Seasoning

Method
Slice the chicken fillets across the breast creating a butterfly cut, place the chicken between cling film and gently beat with a meat cleaver or rolling pin so the breast is thin, place a slice of ham and 2 slices of cheese on top of the chicken and roll like a Swiss roll.
On a fresh piece of cling film tightly wrap up the chicken fillet and place in the fridge for 30-40 minutes or even overnight
To pane the chicken fillet place the Flour, Eggs and Breadcrumbs into 3 separate bowls
Using one hand for dry and one hand for wet dip the chicken into the flour then the egg and finally the breadcrumbs and cover well
Place on a plate to rest while you heat the vegetable oil in a pan
Check the oil is hot enough by placing a small piece of bread into the oil if it starts to fry the oil is ready, carefully place the chicken fillets into the oil, turn down the heat to low and cook for 5-10 minutes depending on the size of the chicken fillets
After 5-10 minutes turn over the chicken and cook this side for 5-10 minutes also.
Once cooked remove from the pan and place on a plate to rest
Meanwhile make up your salad
Firstly make your dressing add the mustard, vinegar and oil into a bowl and whisk. Add your leaves, tomatoes, scallions, Cucumber, red onion and Basil to your salad bowl and cover with the dressing. Add the seasoning and mix well
Place the salad onto a serving plate and top with the sliced Chicken Fillet
Enjoy!!!

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