Start by butterflying the chicken breasts and placing them flat into a zip bag or two sheets of plastic wrap. Pound them with a meat mallet to around a ¼-inch thickness.
Layer two pieces of cheese and ham onto each prepared chicken breast. Roll into a tight roll up and sprinkle with half of the salt and pepper. Refrigerate for 10-15 minutes to help the chicken to retain its shape.
Set up dredging station by combining the remaining spices with the flour into a shallow bowl, followed by the parmesan cheese with the panko. Eggs should be whisked and placed into their own shallow dish.
First gently roll each cordon bleu into flour, then egg wash and lastly the panko crumbs. Repeat until all cordon bleu is done.
Air fry on 375F for 15-18 minutes or until chicken reaches an internal temperature of 165F. Serve warm
Notes
Can be kept in fridge, an air tight container, up to 3 days.
Chicken should be cooked to an internal temperature of 165F.
May be frozen for up to 3 months.
Reheat at 375F for 10-12 minutes from frozen.