Ingredients for 4 people
- 4 chicken breast fillets
- 4 slices of boiled pork ham,
- 4 slices of gruyere cut into slices
- salt
- freshly ground pepper
For panning
- 2 - 3 tablespoons. soup flour for all uses
- 2 lightly beaten eggs
- 1 cup breadcrumbs
- . Cup olive oil
Implementation
- Deeply chop the chicken fillets with a sharp knife without teeth, without cutting it in two.
- Place them between two large pieces of oil paste and beat them well with a heavy and thick rolling pin, until they become thinner and wider.
- Sprinkle each fillet with salt and pepper and spread a slice of cheese and a slice of ham on each.
- Close each fillet again, pressing well and fasten the edges with toothpicks, so that the slices of the filling do not come out.
- Flour the fillets well and shake them to remove the excess.
- Dip them first in the beaten egg, covering them on both sides and then bread them on the breadcrumbs.
- Spread them on a large plate, in a single layer, press their edges well to stick as much as possible, cover them with a transparent film and put them in the refrigerator for 30 minutes.
- In a large non-stick pan, heat the olive oil over medium heat.
- Remove the toothpicks and fry the fillets in pairs, for 3-4 minutes on each side, until their crust is golden and the meat is well cooked.
- To see if the fillets are ready, cut a piece and check the inside.
- It must be completely white, without a trace of reddish or rosy spots, otherwise fry for a while longer.
- Drain them on absorbent paper and serve if you want with mashed potatoes.