Chicken Cordon Bleu

Butterfly each of the chicken breasts and pound between baking paper to about 1 cm thick. Season with salt and black pepper.

Spread the flattened chicken with dijon mustard, lay a slice of ham and emmental on one half, fold the other half over and secure with toothpicks.

Coat the filled chicken in flour, then egg, then panko. Brush or spray with olive oil.

Air fry the crumbed cordon bleu in a single layer, in batches if needed, turning halfway, until golden and the chicken reaches 74 C inside.

Rest the cooked cordon bleu for 3 minutes and remove the toothpicks before serving.