Pechugas de Pollo Rellenas

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 846
• Protein: 62 g
• Carbs: 48 g
• Fat: 42 g

Ingredients

• 4 piece Chicken cutlet ( butterflied )
• 4 piece Serrano ham ( thin slices )
• 4 piece Emmental cheese ( slices )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Manchego Cheese

Instructions

1. Poultry preparation

   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. Filling

   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. English-style breading

   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. Pan-frying

   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.

Chef's tips

• 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.

Storage

Eat immediately to keep the crunch. Keeps for 24h in the fridge but the breading will soften.