For the Cordon Bleu Tricolore, first gently thinly plate or pound cutlets, season with salt and pepper. Place a piece of ham and some brie on each. Drain peppers well and cut in half. Place one piece of bell bell pepper per cutlet on top of ham and brie and fold closed.
Mix flour with thyme, rosemary and garlic powder and turn cordon bleus in it on both sides. Beat eggs with water. Mix the crumbs with the sunflower seeds.
Coat the floured cordon bleus first in the egg, then in the breadcrumbs on both sides.
Heat fat in a pan or pot to approx. 175 °C (cooking spoon test) and bake the Cordon Bleus in it until golden brown on both sides. Drain the Cordon Bleu Tricolore on kitchen paper.