No, I didn't mean Cordon Bleu. This dish differs in quite a few ways – the first one of which is that I used chicken thighs, not chicken breast.
Salt & Pepper
Small amount of flour
Toast your breadcrumbs for about 3 minutes – drizzle them with oil first. This makes the coating crunchier.
Bash your chicken thighs so they become thinner and bigger.
Season each thigh with salt and pepper and then put the cheeses on top and then roll each one up. Secure each roll with a couple of toothpicks.
Dredge each thigh in the beaten egg and then roll in the breadcrumbs. I also add salt and pepper to the breadcrumbs before rolling.
Make your mustard cream sauce by gently heating the mustard cream and lemon juice along with salt and pepper to taste. If you let it boil (which I did accidentally) the sauce will probably curdle – but it will still taste nice.