4 skinless and boneless chicken fillets
4 teasp. mild mustard
8 slices smoked or flavoured cheese
4 slices cooked ham
50g seasoned flour
2 eggs, beaten
125g panko breadcrumbs
1 tablespoon rapeseed oil
25g butter
Sea salt and freshly ground black pepper
Red currant jelly, steamed green beans and mashed potatoes, to serve (optional)
4 skinless and boneless chicken fillets
4 teasp. mild mustard
8 slices smoked or flavoured cheese
4 slices cooked ham
50g seasoned flour
2 eggs, beaten
125g panko breadcrumbs
1 tablespoon rapeseed oil
25g butter
Sea salt and freshly ground black pepper
Red currant jelly, steamed green beans and mashed potatoes, to serve (optional)
Cut each chicken breast in half all the way through to give two escalopes. Put a layer of parchment paper on the work surface and pop the pieces of chicken on top well-spaced apart. Cover with another piece of parchment and, using a rolling pin, bash the chicken until each piece is 2-3mm thick.
Spread the mustard on each piece of the chicken. Arrange a slice of cheese on the bottom pieces followed by a slice of ham and a slice of cheese. Cover with the top pieces and press down so that the filling is completely enclosed – trimming down the edges if necessary.
Dip each one in flour, then beaten egg, then press in the breadcrumbs to coat evenly. These can be put on a plate and covered with cling film and kept chilled for up to 2 days.
When ready to cook, heat a large non-stick frying pan over a medium heat. Add the oil and butter and once the butter is foaming add the coated chicken breasts and cook for 5-6 minutes on each side or until cooked through and golden brown, reducing the heat if you think they are browning too quickly. Arrange on warmed plates with a dollop of redcurrant jelly and the green beans and mashed potatoes, if liked to serve.
Cut each chicken breast in half all the way through to give two escalopes. Put a layer of parchment paper on the work surface and pop the pieces of chicken on top well-spaced apart. Cover with another piece of parchment and, using a rolling pin, bash the chicken until each piece is 2-3mm thick.
Spread the mustard on each piece of the chicken. Arrange a slice of cheese on the bottom pieces followed by a slice of ham and a slice of cheese. Cover with the top pieces and press down so that the filling is completely enclosed – trimming down the edges if necessary.
Dip each one in flour, then beaten egg, then press in the breadcrumbs to coat evenly. These can be put on a plate and covered with cling film and kept chilled for up to 2 days.
When ready to cook, heat a large non-stick frying pan over a medium heat. Add the oil and butter and once the butter is foaming add the coated chicken breasts and cook for 5-6 minutes on each side or until cooked through and golden brown, reducing the heat if you think they are browning too quickly. Arrange on warmed plates with a dollop of redcurrant jelly and the green beans and mashed potatoes, if liked to serve.