Cordon blue are tasty, delicious and everyone enjoys them. Here is a refined version with Gorgonzola cheese.
Butterfly the chicken breast but not through the entire length so as to cut a pocket.
Then pound the chicken with a meat mallet.
Season with flavoured salt.
Lay a slice of dry-cured ham on each chicken breast.
Add the pear slices thinly sliced better using a ham-cutter, and then two pieces of spicy gorgonzola.
Wrap the rolls, then wrap them with saran wrap trying to give them a regular shape.
Prepare a classic breading of flour, eggs, and bread crumbs with crushed cashews.
Unroll the chicken and add a little seasoning with flavoured salt.
Once you breaded the rolls, brown in plentiful olive oil.
End the preparation in the oven at 150° for 10 minutes.
The dish can be served with raw onions, a handful of cashews and a lukewarm vegetable caponata,
made up of red onions, mixed bell peppers, zucchini and eggplant
diced and baked in the oven with olive oil at 150° for 10 minutes.