Preparation Steps

• Prepare the chicken breasts: Place each chicken breast between two pieces of plastic wrap and pound them to about 0.25-inch thickness using a meat mallet or rolling pin. Be careful not to tear the meat.
• Assemble the chicken: Lay one slice of Swiss cheese and one slice of ham on one half of each flattened chicken breast. Fold the other half of the chicken breast over the filling, creating a pocket. Secure the edges with toothpicks if necessary to prevent the filling from escaping.
• Set up the breading station: In three separate shallow dishes, add the flour, beaten eggs, and panko breadcrumbs mixed with salt and pepper.
• Bread the chicken: Dredge each stuffed chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it into the panko breadcrumbs, coating both sides thoroughly.
• Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil, ensuring not to overcrowd the pan (you may need to cook them in batches).
• Cook until golden brown and cooked through: Fry for about 5-7 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and drain on paper towels.
• Serve: Remove toothpicks before serving. Chicken Cordon Bleu is delicious served hot with a side of mashed potatoes, a green salad, or steamed vegetables.