Pound the escalopes between 2 parchment sheets to 3mm thick and season with salt and pepper.
Place the cheese and the ham on the escalope and fold the veal to cover the cheese and ham.
Prepare 3 containers for the breading process: 1 x plain flour, 1 x beaten egg with salt, pepper, 1 tbsp water or oil, and 1 x breadcrumbs
Dredge the veal “pocket” in the flour first then dip in the egg, make sure the veal is well coated and finish by coating in the breadcrumbs. Place the breaded veal in the fridge to rest for 20 minutes.
Set your air fryer at 180°C and bake the cordon bleu for 8-10 minutes. Serve with vegetables of your choice.
Notes
The cordon bleu can also be prepared with chicken or pork.
Chilling the cordon bleu before cooking helps the coating to adhere well when cooking.
Any kind of cheese, smoked or not, can be used if it melts easily such as mozzarella, cheddar, gouda, or taleggio…