Trim the fat around the chicken where possible and then butterfly cut the breast horizontally from the thick side to the thin, so that you can fold it open.

Place some cling film on top and pound the chicken around 1 cm thick. Try to avoid creating holes, but don't worry if it happens. The breading will close most of the holes.

Season the schnitzel with salt and pepper on both sides.

Place half of the ham and cheese in the middle of one side of the chicken and fold the other half over. Use your fingers to press the edges down, so that the cheese and ham is fully covered within the chicken.

Beat an egg in a bowl for dipping and place the flour and the breadcrumbs in each seperate plates. These will be your dipping stations for the Cordon-Bleus!

Dip Cordon-Bleu first in the flour, then in the egg ensuring it's coated from both sides and then into the breadcrumbs, making sure to have an even coat all over. Shake of excess breading on each station.

Repeat dipping process with second Cordon Bleu.

Place a large pan (thicker the better) on medium-high heat and add oil and butter.

Test the temperature of the oil in pan by sprinkling some of the excess breading into the pan. If it starts to bubble around the breading you're good to go!

Place the Cordon-Bleus in the pan and ensure there is enough oil that it reaches around half way up the breaded meat.

Let them sit until the sides turn slightly golden brown, then flip. Let it sit for around the same amount of time on the other side. Use a tablespoon and pour some of the oil/butter mix over the Cordon Bleus from time to time. That helps to cook it more evenly from both sides and keeps it juicier.

Colour is important here! The Cordon-Bleu is done when golden brown, can easily turn too brown too quickly and ruin the flavour.

Place the Cordon-Bleu on kitchen-paper to remove excess oil.

Serve with lemon wedges/slices on top!