Serves 2 to 4
Ingredients
2 boneless skinless Smart Chicken breasts
4 ounces thinly shaved Parisian ham (also called jambon de Paris) or prosciutto
4 ounces Emmental cheese*, grated (or substitute Gruyere)
Kosher salt and freshly cracked black pepper
Flour (about ½ cup or as needed), for breading
Egg wash (one egg + ¼ cup half and half), for breading
Panko breadcrumbs (about ¾ cup or as needed), for breading
Canola oil, for frying
*Emmental cheese, originating in west-central Switzerland, is firm with a mildly sharp, slightly nutty flavor. Find it in the specialty cheese section of your grocer.
Directions
Cover a cutting board with a piece of plastic wrap and lay each chicken breast on the wrap. With a sharp knife parallel to the board, cut into the side of each breast (being careful not to slice all the way through) and open up like a book. Cover breasts with more plastic wrap and gently pound with a meat mallet until even. Remove the wrap and evenly layer the ham over the breast. Fill the center with a generous amount of cheese, leaving enough space on the sides to fold the breasts closed. If you are having trouble with the cut staying closed, use a toothpick to secure it.
Preheat oven to 375°F. Set up a breading station with three shallow bowls: one with flour, one with egg wash, and one with panko breadcrumbs. Season each chicken breast with salt and black pepper. Carefully dredge each stuffed cutlet in the flour, then dip into the egg wash, then breadcrumbs. In a large pan, heat an inch of canola oil to 350°F. Fry chicken breasts until golden brown. Transfer fried chicken to a baking sheet, and bake in the oven until chicken registers 165°F in its thickest portion, around 15 to 20 minutes. Let rest before slicing.