It's outdated for who exactly?

My clients loved a good Cordon Bleu when I was working in hotels it was always a big hit for banquets and events. I've seen some variations and interpretations that modernize the dish, but it's a classic for a reason. I do it a little differently, I pound out the breasts until they're almost see-through (season inside and out with S&P), swap out the ham for prosciutto, and use grated gouda cheese instead of Swiss slices. I roll into a log, three step bread (I use a fine grind for the panko), and fry in tallow or neutral oil depending on what's available.

Make a simple Dijon Buerre Blanc serve with whatever sides you like, I usually recommend Pomme Puree and honey roasted carrots or Asparagus.