On a clean surface, lay the slices of prosciutto cotto “Reale” Senz’Altro® Franchi and cover each one with a slice of Fontina. Roll up, then close the sides of ham to wrap the cheese inside. Prepare a bowl with breadcrumbs and another with the beaten eggs. Dip the cordon bleau in the eggs making sure they are well covered, then roll them in the breadcrumbs. Make sure to close the sides of the ham so that the cheese stays inside. Heat the oil in a saucepan and, as soon as it reaches 170 °C, immerse the cordon bleau and cook for about 5 minutes on each side. Once ready, dab the excess oil and serve hot.