Chicken cordon bleu

Trim each chicken breast of the blood vessel, the tendon of the tenderloin and the white skin, leaving the tenderloin attached; cut in half from the thin end and trim yellow fat.

Lay a piece on plastic wrap on the cutting board, wet it with a little cold water, cover with a second sheet and flatten with the flat side of a meat pounder, never the tenderizing side.

Cut off any blood, then pound until evenly very thin, up to 1/16 inch (2 millimeters), checking with a finger; refrigerate on a plate.

Set out flour, breadcrumbs, and an egg beaten with salt, pepper and about a tablespoon of cold water (an anglaise), in three deep plates.

Peel off the top plastic, brush a little Dijon over the chicken, add a slice of ham and a slice of cheese, fold in the sides with the plastic wrap and roll to enclose; refrigerate and repeat.

Press to seal, unwrap, and with a fork roll in flour, tap off the excess, coat all over in egg, drain, and roll in breadcrumbs.

Refrigerate the breaded cordon bleu a good hour; if the crumb is moist, roll again in dry breadcrumbs.

Heat a skillet on medium-high with oil and butter, adding extra butter for flavour; the fat should not be too hot or the crumb browns before the cheese melts.

Cook on medium about 4 to 5 minutes on each side until golden brown.

Spoon the fat over and cook another couple of minutes.

Bake at 425F for about 8 to 10 minutes.

Drain on absorbent paper, plate and garnish with lemon zest, parsley and a half slice of lemon.