For immediate consumption – start only when you are ready to run through the whole process and eat. You could make more servings at the same time, just make sure you have a frying pan large enough (and the burner strong enoough) to fry all at once..
- 2 skinless chicken breasts
- 2 slices of cheese like gruyere or Emmenthal
- 2 slices of ham
- 1tbsp flour
- 1 small egg, beaten
- 3-4tbsp fresh white breadcrumbs
- Salt and freshly ground black pepper
- Vegetable or corn oil for frying
- A good knob of butter
- Put one breast on a sheet of clingfilm that is at least double its size.
- Carefully with a meat or cutlet bat (a rolling pin or side of a cleaver will do), beat each breast out into a neat 1/2cm thick escalope.
- Lay them on a flat surface, place a piece of ham and cheese on one half of each and fold them over.
- Season with salt and pepper then lightly coat them in flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.
- Push the edges together a little with your thumbs to form a good seal
- Heat about 1cm of oil in a frying pan and cook the escalopes for 3-4 minutes on each side until golden then add a knob of butter at the end of cooking and turn them once more.
- Serve immediately as they will go a bit cardboard-like if they hang around.