• Cut the meat crosswise into four pieces. Take a meat hammer and pound the slices thin. Season with salt and pepper.
• Put grated cheese on the bottom of the cut and top with ham slices. Roll up the cutlet in tight package. Another way is to just simply fold it in half. If you fold it in half, you have to secure it with a toothpick.

Make the breading

• Take three deep plates. Put wheat flour on the first plate. Break and mix the egg in the second plate. In the third, put the breadcrumbs. Rotate the cut pieces in order on the plates.
• Fry the pieces in a brisk mixture of butter and cooking oil. It takes about 10 minutes Cordon Bleu is nicely crispy and cooked through.