To make the cordon bleu, pound the cutlets flat with a flattening iron or the flat side of a meat mallet, season with salt and pepper, and spread a thin layer of Pesto Rosso.
Top each with a slice of ham and cheese and fold and flatten well.
Beat the eggs and mix the almonds with the breadcrumbs. Bread the cutlets with flour, egg and almond-crumb mixture. Repeat the process again (i.e. breading twice).
Heat lard in a pan and fry the cordon bleus for about 5 minutes on each side.
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