Cordon Bleu with Oven Fries

Preheat your oven to 200°C (390°F). Spread the french fries in a single layer on a baking sheet and bake for about 40-45 minutes total, flipping halfway through for even crispness. The Cordon Bleus will be prepared and cooked in parallel.

Carefully butterfly each chicken breast by cutting horizontally almost all the way through, then open it up. Place plastic wrap over the chicken and gently pound it with a meat mallet or rolling pin until it's about 0.5 cm (0.2 inch) thick. Season the inside with 2 g of salt and 0.5 g of black pepper.

Place one slice of ham and one slice of cheese on one half of each flattened chicken breast. Fold the other half of the chicken over the filling and press firmly to seal the edges. If necessary, secure with toothpicks.

Prepare three shallow dishes for breading: one with wheat flour, one with the beaten eggs, and one with breadcrumbs. Lightly season the breadcrumbs with 3 g of salt and 0.5 g of black pepper. Dredge each filled chicken breast first in flour, shaking off any excess, then dip in egg, and finally coat generously with breadcrumbs, pressing gently to adhere.

Heat the 120 ml of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded Cordon Bleus into the hot oil and pan-fry for about 7-8 minutes per side, or until golden brown and cooked through (internal temperature of 74°C or 165°F). Meanwhile, ensure the oven fries are baking according to their total time (approx. 40-45 minutes total).

Remove the Cordon Bleus from the skillet and the fries from the oven. Let them rest for a couple of minutes before serving. If you used toothpicks to secure the Cordon Bleus, carefully remove them before serving. Serve immediately and enjoy!