Cordon Bleu Bomba Atomica

Method

1. Clean the chicken breast by removing the central cartilage.
2. Butterfly the chicken breast: cut it horizontally almost through the middle, then open it like a book.
3. Place the chicken between two sheets of plastic wrap or parchment paper and pound it with a meat mallet from the center outward until evenly thin.
4. Season the chicken with salt and pepper.
5. Lay slices of quality cooked ham on the chicken, leaving the edges free.
6. Place slices of cheese (Emmental, Gruyère, or Edamer) on top of the ham.
7. Fold the chicken over the filling to form a packet, pressing the edges to seal.
8. In a bowl, beat the eggs with a generous pinch of salt until well combined.
9. In a separate dish, mix together the panko and fine breadcrumbs.
10. Dip the chicken roll into the beaten eggs, coating it completely.
11. Transfer the chicken to the breadcrumb mixture and press the crumbs all over, ensuring an even coating. Shake off excess.
12. Place the breaded chicken on a plate and refrigerate for at least 30 minutes to set the coating.
13. In a frying pan, heat a mixture of clarified butter and seed oil (or peanut oil) over medium heat until it starts to foam (around 120-130°C / 250-265°F). The fat should come halfway up the chicken.
14. Carefully place the chicken in the hot fat and cook for 3-4 minutes, basting the top with the hot fat.
15. Flip the chicken and cook the other side for another 3-4 minutes, adjusting the heat to prevent burning. The crust should be golden and crisp.
16. Remove the cordon bleu from the pan and drain on paper towels.
17. Let it rest for a minute, then slice open and serve hot.