Slice the meat open like a pocket. Lightly pepper the inside. I usually use little salt, and here I don’t add any because the cheese and ham are already salty enough.

Place a piece of ham and your choice of cheese (such as Swiss, Gruyère, or another melting cheese) inside, cover with more ham, and fold the meat closed.

Set up 3 shallow bowls: one with flour, one with the eggs beaten, and one with breadcrumbs.

Dredge each cordon bleu first in flour, then in egg, then in breadcrumbs. For extra crunch, dip again in egg and then in breadcrumbs.

Brown each side for a few minutes in a skillet with butter and oil, then finish cooking in the oven at 350°F (180°C) for about 15 minutes. You can cook them entirely in the skillet, but watch closely so the breadcrumbs don’t burn. The two-step method ensures the poultry is cooked through and the cheese is melted without burning the coating. Plus, it gives you time to prep a salad to serve on the side!