How to make
Cut the chicken breast down the middle (you may want to cut it into three depending on how thick the meat is). You will get 4-6 thin schnitzels.
Place each schnitzel between two layers of cling film (cling film, meat, cling film) and thin it out with a meat mallet. Remove the top layer of cling film.
Then season the meat with salt and black pepper and put a piece of ham, a slice of white cheese and roll it up using the cling film.
When you get to the end, check that the meat is wrapped on all sides with cling film (if it isn't, it will fall apart). Then roll the meat on the table as if it were dough.
When you have well-shaped schnitzels, tie both ends of the cling film and repeat the steps with the remaining meat.
Arrange the finished schnitzels on a plate and refrigerate for at least 30 minutes or overnight. Then turn on the oven and heat it to 390°F (200°C) and prepare the butter and cornflakes.
Melt the butter and put it in a deep bowl and grind the cornflakes and put them in a convenient container. Roll each schnitzel in the butter and in the cornflakes, then place them on a tray with baking paper on the bottom. Bake for 35-40 minutes.
Mix the mayonnaise, mustard and parsley and add salt and black pepper to taste. Pour into a suitable container and decorate the Cordon Bleu as you like.
You can serve cordon bleu with mayonnaise sauce with fries, peas, grilled vegetables and sauce if desired.
