First of all and very important to wash the breasts, then we proceed to cut it into not-so-thick steaks.

We now proceed to season them with minced garlic, oregano and powder seasoning and leave it stretched on the work surface.

In a bowl add the egg and beat it and in another bowl add the wheat flour.

Now we pass the breast fillets first through the bowl of the beaten egg (soak it well) and then through the flour bowl until well covered with flour.

Then we stretch it again and add a slice of ham and cheese, proceed to roll carefully so that the cheese and ham do not come off, if you want you can prick with a stick so that it does not open.

Now we put oil to heat in a frying pan over medium heat, after 2 or 3 minutes we take our rolled breasts to the oil and let it suffote for 6 to 10 minutes and then flip it over and leave for the same time.

In a new frying pan, we put to heat the butter when it is melted add the evaporated milk, a little water, the stock cube, season and oregano, and some cheese. We let it cook and keep stirring for frequency.

To finish, when the breasts to the blue cord are ready, remove the pan and let the oil drain, then take it to a plate and add the cream on top.

In our case we accompany the Breasts to the Cordon Blue with Fries, you can also do it with apple puree, mashed potatoes, or the salad that you like the most.