Put on 4 chicken slices a Prosciutto Toscano DOP slice and 2 cheese slices. Cover them with the 4 chicken slices left. Dip all in the beaten eggs with the salt and then bread them with the breadcrumbs. Fry the cordon bleu in the seed oil which has to be hot, but not boiling, to reach the perfect and homogeneous cooking. Serve hot with your favorite fresh salad!


8 thin chicken slices
4 Prosciutto Toscano DOP slices
8 cheese slices
2 eggs
Seed oil
Salt to taste