Stuffed Chicken Breasts with Ham and Cheese
Ingredients
- 4 pcChicken cutlet (butterflied)
- 4 pcSerrano ham (thin slices)
- 4 pcEmmental cheese (slices)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcManchego Cheese
Method
Pan-seared golden chicken breast hiding a heart of serrano ham and melted cheese. The breading cracks under the teeth while the cheese flows out when sliced.
- 1
Butterfly the chicken cutlets, without separating the two halves. Lightly flatten them between two sheets of cling film with a rolling pin to achieve a uniform thickness that will cook evenly.
- 2
Season the inside. Place a slice of Serrano ham and a slice of Manchego cheese on one half. Close the cutlet, pressing the edges firmly. If necessary, secure with a wooden skewer to prevent the filling from escaping during cooking.
- 3
Coat each piece in flour, then in beaten egg, and finally in breadcrumbs. The breadcrumbs must adhere everywhere to form a hermetic shell that will retain the meat's juices.
- 4
Heat the olive oil. Cook the cutlets over medium heat. When the crust is golden and crispy on both sides, the cheese should be melted inside. Blot on absorbent paper before serving.
Frequently asked questions
How do you get this dish right?
- Don't heat the oil too high, or the breadcrumbs will burn before the center is cooked.
- Press the edges of the meat firmly to trap the cheese inside.
- Let rest for 2 minutes after cooking so the juices stabilize.
How long does this dish keep?
Eat immediately to keep the crunch. Keeps for 24h in the fridge but the breading will soften.
