Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices. We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle. Lay the ham on top of the sliced chicken breast then place on the sliced cheese as well. We used cured Jamon Serrano but bacon or sliced ham can also be used. Roll up the meat and secure them with pins or toothpicks. This requires some fiddling especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled. Beat eggs in a medium bowl spread flour and breadcrumbs onto a big flat plate. Roll the rolled up chicken breasts in the flour. Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs. Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too. Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs. Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time. Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts. Take them out and let the oil drip off. Before serving it don't forget to take out the meat pins or toothpicks.;