This recipe was one among in my list for long time now, and I randomly came across this when I was searching for something else. So why this took long time. Frankly telling you, looking at the process to make this one, I was a little worried on whether I would be able to make it, its own way, or I would mess it up. This is of type French cuisine, and I always loved cooking French food and its tastes so heavenly. The process is a lengthy one, with each step to be followed so consciously and with patience, otherwise your cordon bleu would turn you out blue :D The steps are a little tiring physically, as it starts with punching the chicken pieces using a rolling pin or hammer. The chicken pieces are made so thin for easy folding before it goes for oil frying. There are baked versions of it, but I went for a normal shallow fried version with white sauce topping and some cut olives. So I prepared this the next day of Christmas, when Annie, my bestie was called at home. She was pat...