| Chicken Breasts/Cutlets | 4 skinless, boneless | |
| Prosciutto / Ham | 4 slices | |
| Swiss Cheese | 4 slices | |
| Salt & Pepper | To taste | |
| Breadcrumbs | 3/4 cup | |
| Fresh Parsley | 1/4 cup finely chopped | |
| Egg | 1 | |
| Flour | 1/2 cup | |
| Olive Oil | 3 tbsp. |
To begin making Chicken Cordon Bleu, take chicken breasts or cutlets, place between parchment paper and pound until they’re all at the same level of thickness. Season with salt & pepper.
Mix breadcrumbs, parsley, salt, pepper in a bowl.
Whisk egg and 1 tbsp. water in another bowl.
Pour flour in another shallow bowl.
Press both sides of chicken in flour, shake off excess, dip into egg mixture, shake off excess, then coat with breadcrumbs, transfer to a plate.
Heat olive oil in a large pan on medium heat. Cook cutlets until golden about 10 mins.
Cover each cutlet with a slice of cheese, then a lawyer of prosciutto, topped with a slice of cheese.
Place cutlets in oven. Broil until cheese melts, 2-5 mins. Enjoy.
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