Homemade Cordon Bleu Sandwich

Method

1. Slice the chicken breast lengthwise into even cutlets, removing any small filets.
2. Prepare a breading station: place flour in one dish, beaten eggs with a splash of water in a second dish, and panko breadcrumbs in a third dish.
3. Coat each chicken cutlet first in flour, then in the egg mixture, then in panko, pressing firmly so the breading sticks.
4. Pour seed oil into a frying pan to a depth of about 1 cm. Fry the breaded cutlets over medium-high heat until golden brown on both sides, then drain on a wire rack.
5. In the same pan, quickly sauté fresh spinach with a pinch of salt until just wilted but still bright green.
6. Slice the bread loaf lengthwise or as desired. Slice the Stelvio cheese, removing the rind.
7. Assemble the sandwich: on the bottom slice of bread, lay slices of cooked ham, then cheese, then the sautéed spinach, then the fried chicken cutlet. Place additional cheese on top if desired, then close with the top slice of bread.
8. Optionally, press the sandwich in a pan with a little oil to melt the cheese and crisp the bread.