2 pieces of boneless chicken breast
2 Swiss cheese slices
2 ham slices [I use smoked prosciutto]
1/2 cup flour
1 egg lightly beaten
1 cup fine breadcrumbs
oil for frying
• Remove fatty bits and any bone that may be lodged in the chicken.
• Set each chicken breast on a cutting board on its side and butterfly [cut each to half its original thickness].
• Cover with plastic wrap and pound each breast peace until it is 1/4 inch thick.
• Lightly salt it.
• Place a slice of ham and a slice of Swiss cheese on one half of each breast meat.
• Fold the meat over enveloping the ham and cheese.
• Press them together between the palms of your hands and set them aside.
• Line up 3 plates side by side.
• Add flour to the first, egg to the second and fine breadcrumbs to the third plate.
• Hint: You will want a well sealed envelope of breading around the chicken pieces to keep the cheese from running out during frying. It is important therefore to drench the chicken pieces at each stage of coating, not leaving any part uncovered. Use your hands transferring the chicken from flour to eggs and then to the breadcrumbs. You could use two forks, but I find it easier to use my hands. This allows me to press the breading into the meat and thus forming a well sealed crust around the chicken.
• Dip one of the prepared chicken pieces into flour first, coating it completely and press together.
• Next dip it into the beaten egg, once again coating it completely.
• Finally, place the chicken into the breadcrumbs; coat it completely and press together.
• Coat the remaining chicken.
• In a deep skillet place about 3/4 inch of oil.
• Place it on medium heat and heat up the oil for frying.
• Carefully slide the breaded chicken pieces into the oil and fry them uncovered until golden and crispy on both sides. Turn the chicken a few times, gently, with two forks, but do not puncture the meat.
• Transfer the golden crispy fried chicken pieces to a paper towel lined plate for a couple of minutes and then serve.