A rolled cordon bleu, whether veal, chicken, or turkey, is easier to make and prettier than the chicken Kiev that we recently made.
During that time I started the oven and prepared the coating by seasoning some flour, beating an egg, and putting some panko breadcrumbs in a bowl. I unwrapped the cordon bleu, rolled it in the seasoned flour, then in the egg, and lastly in the breadcrumbs. It went into a 180ºC (350ºF) oven for what turned out to be about 35 minutes. As you can see, I served it with some leftover out-of-focus peas. A tasty lunch!