In order for the cordon bleu not to dismantle, the breast fillet must be as thin as possible without breaking. You can thin it with a knife, or if you want it to be even cover it with plastic and roll it over. Then add some spicies, salt and pepper, if you don't want to use pepper you can replace it with head onion in slices. Let the fillet preserve for 15 minutes with the spicies. Then cut the fillet in half with the knife to have 2 portions.
Separately add in three bowls the wheat flour, the bread crumb and the beaten eggs.
Then take one of the portions of the breast and place a slice of cheese, a ham slice and other slice of cheese, similar to a sandwich. Then cover everything with the second portion of breast and start rolling.
The roll it formed must be breaded, so it must be passed through the wheat flour, then through the eggs and finally through the breadcrumbs. If you want to add bacon you can do it before breading. To do this, you must place the bacon strips side by side horizontally and vertically and separately, securing them with toothpicks. Then follow the steps to bread the roll.
Once the roll has been breaded, it should be put in the freezer for 15 minutes so that it gets consistency and does not dismantle. At the end of this time it should be fried in oil at medium temperature. When it has browned on all sides, take it out and leave it on a kitchen towel to absorb the oil. Finally, cut it into several slices of the desired size. If you added bacon, remove the toothpicks before cutting. You can add white sauce or bechamel sauce made with butter, wheat flour, milk and chicken broth. You can accompany it with white or green rice and a potato salad with pineapple and cream.