Preparation for the Cordon Bleu: Slice the cheese and the ham, then cut it in stripes. Finely chop the garlic. Cut the chicken fillet in half ,transversely, not till the end till you can open it like a "book".
Preparation for the Cordon Bleu: Beat the chicken fillet with a tenderizer on both sides to a thickness of 1 cm, add salt and add freshly ground pepper.
Preparation for the Cordon Bleu: Put inside the chicken fillet the sliced cheese and ham, mustard, chopped garlic and butter and wrap it in a roll.
Preparation for the breading: blend the breadcrumbs in a blender, then mix with curry and grated Parmesan.
Preparation for the Cordon Bleu: Roll the chicken roll in flour, then in the beaten egg and at the end in the bread mixture.
Preparation for the Cordon Bleu: Then deep fry it until golden brown, once done take it out and dry it up with a paper towel from excess oil.
Prepararation for the Cordon Bleu: After that, put the roll on a baking sheet with parchment paper, put it in the oven at 190 degrees for 10 minutes.
Preparation for the potatoes Dauphinois: Cut the potatoes into thin rings. Add salt and lemon juice to the water, and take it boiling point. Blanch the potatoes until they are half cooked, then drain it.
Preparation for the sauce for Dauphinois potatoes: Chopped the garlic and grate the Parmesan cheese. Add into a saucepan the cream, grated nutmeg, egg, garlic, cheese, freshly ground pepper, and mix evenly.
Preparation for the potatoes Dauphinois: brush the mold with melted butter, make the first layer of potatoes in rings, then a layer of sauce, and so on until the mold is filled. Sprinkle the Parmesan on top and put it in the oven at 190 degrees for 10 minutes.
Preparation for the cranberry sauce: Mix all the ingredients: cranberries, water, sugar, agar and bring to a boil, then blend it until smooth. Reduce the heat and simmer it for another 2-3 minutes, then strain through a fine sieve and put in the refrigerator until cool it down.
Put the cranberry sauce on a glass plate, Cut the Cordon Bleu into 1.5 cm thick slices, add the Dauphinois potatoes and garnish with watercress.