Cheese & Ham Stuffed Schnitzel
The ultimate chicken schnitzel. I cooked this one live on ITV’s This Morning back in 2021. You can find the full video clip on my website.
Print Pin RateServings: 2
Ingredients
- 2 cloves of garlic crushed
- 40 g softened butter
- Small bunch of parsley chopped
- 2 chicken breasts
- 4 slices Dutch Gouda
- 4 slices Parma ham
- 100 g plain flour
- 2 eggs beaten
- 200 g breadcrumbs
- 2 eggs to fry
To serve:
- Parmesan grated
- Handful of Rocket
- Juice of half a lemon
- Extra virgin olive oil to dress the rocket
Instructions
- Mix the garlic, softened butter and chopped parsley.
- Fold over cling film until it has multiple layers. Place the chicken breast onto baking paper, then place the cling film on top. Bash with a rolling pin or a meat tenderiser until it has flattened to about 5mm thick.
- Spread the garlic butter over the chicken. Layer two slices of Gouda on each piece, followed by two slices of Prosciutto.
- Place the cling film on top and bash again to pound the meat and cheese into the chicken breast. Repeat with the other piece of chicken.
- Place the flour into one tray, the beaten eggs in another and the breadcrumbs in a third tray.
- Place the chicken into the flour to coat it completely. Dip into the egg, and finally coat in breadcrumbs.
- Heat a good amount of oil in a large frying pan. Pan fry the escalope for about 4-5 minutes on each side, or until cooked through and golden brown. Place onto kitchen paper once done to soak up any excess oil.
- Fry the eggs and serve it on top, then grate Parmesan over the top.
- Serve with rocket leaves, dressed with a little extra virgin olive oil and lemon juice.
