Lay the cutlets flat on a cutting board and pound them with a rolling pin to flatten.

Season with salt and place a slice of bacon on each cutlet.

Add a slice of Swiss cheese, folded in half, on top of the bacon.

Fold each cutlet in half to enclose the filling and secure with toothpicks.

Cook the cutlets over low heat. Drizzle with a little lemon juice while cooking.

Serve your chicken cordon bleu with the side dish of your choice.