Chicken Cordon Bleu

Place each 170g boneless, skinless chicken breast between two sheets of plastic wrap on a cutting board. Use a meat mallet or heavy rolling pin to pound chicken to an even 6mm (1/4-inch) thickness. Season both sides evenly with 3g (3/4 tsp) kosher salt and 0.5g (1/4 tsp) ground black pepper, then let rest 5 minutes at room temperature.

Lay each pounded cutlet flat on the board. Place 2 slices (30g total) of Black Forest ham and 2 slices (30g total) of Gruyere cheese in the center of each cutlet, leaving a 1cm (1/2-inch) border around all edges to prevent filling leakage. Tuck the short sides of the chicken inward first, then roll tightly from the long edge to form a neat, compact log. Secure each roll with 3-4 wooden toothpicks inserted horizontally to hold the seam closed.

Set up three shallow dishes in a line: the first with 80g all-purpose flour mixed with the remaining 2g (1/2 tsp) kosher salt and 0.5g (1/4 tsp) black pepper; the second with 2 beaten eggs mixed with 15ml (1 tbsp) cold water and 5g (1 tsp) Dijon mustard; the third with 150g panko breadcrumbs mixed with 3g garlic powder, 2g smoked paprika, and 30g (2 tbsp) melted unsalted butter, tossed until crumbs are evenly buttery. Dredge each chicken roll first in flour, shaking off all excess, then dip fully in the egg mixture to coat, then press firmly into panko crumbs to cover every side evenly. Place breaded rolls on a plate and chill in the refrigerator for 10 minutes to help the breading adhere.

While the breaded chicken chills, preheat oven to 200C (400F). Line a rimmed baking sheet with parchment paper and set a metal wire rack on top. Arrange chilled breaded chicken rolls seam-side down on the rack, leaving 2.5cm (1 inch) of space between each. Bake for 25-28 minutes, until the panko coating is deep golden and crispy, the internal temperature of the chicken reaches 74C (165F) when measured with an instant-read thermometer (inserted away from the cheese filling), and cheese bubbles gently at the seams.

While the chicken bakes, place a small saucepan over medium-low heat (stovetop setting 3/10). Add 15g (1 tbsp) unsalted butter and the remaining 25g (1 tbsp + 2 tsp) Dijon mustard, whisking until smooth and fragrant, about 30 seconds. Slowly pour in 120ml heavy cream while whisking constantly, then bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, then remove from heat and set aside.

Remove baked chicken from the oven and let rest 5 minutes on the wire rack to allow juices to redistribute. Carefully remove all wooden toothpicks from each roll. Slice each roll into 2.5cm (1-inch) thick medallions, drizzle with warm Dijon cream sauce, and serve immediately.