Cordon bleu, two versions

Lay the opened chicken fillet on baking paper, wet the hands with a little water and cover with a second sheet of parchment.

Press and tap the meat flat with the thick bottom of a pan, evenly, to under half a centimetre.

Season with salt, put the escalope on a plate and refrigerate 10 to 15 minutes to firm up.

Crush the dry biscotti by hand into breadcrumbs.

Lay ham over the chicken, then thin shavings of Gruyere.

Roll up tightly from the small end, pressing down as you go; trim any overhang. Refrigerate at least 10 minutes before breading.

Variation: flatten the veal the same way, lay on one piece of pancetta and shavings of blue cheese to taste, roll and refrigerate 10 minutes.

Bread ('panier anglaise' as transcribed): roll in flour and tap off to a thin coating, then roll gently in beaten egg seasoned with a little salt, then in the breadcrumbs.

Heat a tablespoon of butter and half a tablespoon of oil in a pan until the butter melts and starts to foam; put the cordon bleu in seam side down to seal.

Cook on medium heat about 5 minutes, until coloured underneath.

Add another tablespoon of butter and baste the rolls with the hot butter so they do not dry out.

Put the stainless steel pan straight into the oven for 10 to 15 minutes.

Check the inside with a thermometer; at 'even 70 degrees' it is done, so take it out at once.

Cut open and serve with the oven fries.