Cordon Bleu Sandwich

Method

1. Place a whole chicken breast on parchment paper and slice horizontally into 1 cm thick cutlets. Remove the small filet that may detach.
2. Prepare the breading station: beat 2 eggs with a splash of water. Set out flour and panko breadcrumbs in separate bowls.
3. Coat each chicken cutlet first in flour, then in beaten egg, then in panko, pressing firmly to adhere.
4. Heat seed oil in a frying pan and fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on a wire rack.
5. In a separate pan, heat a little oil and sauté the spinach just until wilted. Season with salt and remove from heat.
6. Slice the Stelvio cheese, removing the rind. Slice the bread into large pieces (or use a long loaf).
7. Assemble the sandwich: place a fried chicken cutlet on a slice of bread. Top with slices of cooked ham, then cheese, then sautéed spinach. Close with another slice of bread.
8. (Optional) Return the sandwich to the pan with a lid to melt the cheese and warm through, about 2 minutes.
9. Serve hot and enjoy!