John Myers
Ingredients for 4 servings:
- 125g mozzarella
- 4 chicken schnitzels, approx. 150 g each
- salt and pepper
- 2 tbsp pesto of your choice
- 4 slices of raw ham
- 2 eggs
- 100 g breadcrumbs
- 50 g parsley, frozen
- 100 g flour
- 4 tbsp oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Drain the mozzarella and cut into approximately 5 mm thick slices. Rinse the schnitzels, pat dry, place between cling film, and flatten evenly. Season the schnitzels with salt and pepper and spread a thin layer of pesto on one side of each schnitzel – you can use either green or red pesto, depending on your taste. Then top each schnitzel with a slice of ham and mozzarella. Fold the schnitzels together and secure with wooden skewers. Beat the eggs, mix the breadcrumbs with the parsley. Coat the filled schnitzels in flour, eggs, and the breadcrumb mix. Heat the oil in a large pan and fry the schnitzels over medium heat for about 7-10 minutes on each side until golden brown. Potato salad goes very well with this dish.
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