Wash and dry the chicken breasts. Use a knife and start from the narrow end of the lobe and slices halfway through the thickness of the chicken, cutting it almost all the way through. About 1/2 inch from the end of the breast, stop cutting and spreads the breast open like a book.

In a bowl, make the brining solution by pouring water then adding the salt and sugar. Mix well until granules dissolves.

Lightly pound the chicken with meat mallet to make it thinner. Place in a bowl with brining solution and brine for at least 1 hour.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

Prepare first coating ingredients in separate shallow bowls. Dip chicken into flour first making sure all surface are coated, then into the beaten egg and lastly in panko breadcrumbs.

Wrap the coated chicken breast in sheet of plastic wrap and place in the freezer for at least 1 hour or overnight.

Remove from freezer and let thaw if frozen overnight. Second coat with egg then breadcrumbs.

Heat enough oil in a deep pan over medium heat and fry cordon bleu until golden brown. Serve with creamy dijon sauce! Bon Appetit!

Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.

Add half the milk and whisk until the flour mixture is blended in.

Add remaining milk and mustard. Cook for 3 minutes, whisking constantly until thickened. It will thicken as it cools. Season with salt and pepper.

Remove from heat and serve with cordon bleu.