Chicken Cordon Bleu:
Lay out the chicken breast on a layer of cling film. Cover the breast with another layer of cling film (optional use a zipper bag). Use a meat hammer to gently beat the chicken breast to a thickness of 3-4mm.
Lay out the flattened chicken breasts on your work surface. Spread each breast with roughly one teaspoon of mustard. Now add salt and pepper according to taste. Add one layer of cheese (2 slices) on each breast, followed by one layer of ham (2 slices) and another layer of cheese (2 slices). Starting from the narrow side of the breast tightly roll the meat into a roll.
Place the chicken meat roll on a layer of cling film and roll it into a tight sausage. Place the meat in the refrigerator and chill for 30 minutes.
In 3 different shallow plates prepare your breading. Add flour and a pinch of salt into one plate, mix well. Add 2 eggs into the second plate and whisk them until combined. Add Panko breadcrumbs into the last plate.
Take the chicken meat roll out of the refrigerator and remove the cling film. First cover each meat roll completely in flour. Then add the meat rolls into the whisked egg and make sure to cover the entire surface in egg. At last add them into the breadcrumbs and cover the entire surface.
Place the breaded chicken cordon bleu rolls into the Air-Fryer. Slightly spray the chicken cordon bleu with oil. Air-fry at 200°C for a total of 20 minutes. Flip once after 10 minutes.
Place a pot over medium high heat and add 2 tablespoons of butter. Add minced garlic and stir-fry until browned. Now add the flour and fry for 2-3 minutes.
Reduce heat to medium. Slowly pour in the milk and under contentious whisking bring it to a simmer. After simmering 2 minutes while contentious whisking add the shredded Mozzarella cheese and let it melt.