Chicken Cordon Bleu

1. Butterfly the chicken breast and season it with salt and pepper.

2. Place the chicken breast between two sheets of parchment paper and pound it to an even thickness.

3. Layer prosciutto and provolone cheese on the chicken breast.

4. Roll the chicken breast tightly and wrap it in plastic wrap.

5. Refrigerate the chicken roll for at least 30 minutes.

6. Remove the chicken roll from the refrigerator and coat it in flour, then dip it in beaten eggs, and finally coat it in panko bread crumbs.

7. Deep-fry the chicken roll until golden brown and cooked through.

8. In a saucepan, melt butter and add flour, stirring until smooth.

9. Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens.

10. Season the sauce with paprika, salt and chopped chives.

11. Slice the chicken cordon bleu and serve with the prepared sauce.