John Myers
Ingredients for 6 servings:
- 4 medium-sized chicken breast fillets, 200 g each
- 200 g cooked ham (chicken cooked ham), 25 g per slice
- 200 g Cheddar cheese, 25 g per slice
- 3 m.-sized eggs
- some wheat flour
- some breadcrumbs
- Salt and pepper, white
- Paprika powder, sweet
- 200 ml oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 40 minutes
first fried, then baked – quite different
Lightly wash the four fillets, pat dry, and score them lengthwise. Do not cut them in half, as they should remain in one piece. Now flatten them evenly between two sheets of plastic wrap and then sprinkle with the three spices. Place the four breast fillets on a chopping board, top each with two slices of cheese and cooked ham, and then fold in the corners of each fillet so that barely any of the filling is visible. Stack the four prepared fillets on top of each other, wrap in thin cling film, and store in the freezer for about three hours. Then remove the film and coat the frozen piece of meat all over in flour, then in the beaten eggs. Finally, coat in the breadcrumbs, making sure all surfaces are evenly coated. Heat a 24cm non-stick frying pan with the cooking oil over medium heat and sear the piece of meat evenly on all sides. Then roast uncovered in a preheated oven at 140°C until crispy. The meat should be cooked through in 55 minutes. Serve with French fries, fried potatoes, or crispy baguette as a side dish. All kinds of dips also go well with this dish.
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