Chicken Schnitzel with Ham and Cheese

Ingredients

• 4 chicken breast fillets (pre‑cooked, skinless, about 160 g each)
• Salt
• Cayenne pepper
• 4 slices cooked ham
• 4 slices cheddar cheese
• 2 Tomatoes
• 1 tbsp thyme
• flour (for dredging)
• 1 egg
• 150 g breadcrumbs
• 30 g clarified butter
• thyme for garnish
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating.

2. 2.

   Wash the meat, pat dry, and cut a pocket lengthwise in each chicken breast. Open the pocket, lightly salt and pepper, and fill with one slice of ham and cheese. Boil the tomatoes, cool, peel, quarter, seed, and dice finely. Spread over the cheese, sprinkle some thyme leaves on top, then fold the breasts back together. Secure with toothpicks. Season the outside of the meat as well, then dredge first in flour, next in beaten egg, and finally in breadcrumbs. Press the coating firmly onto the chicken. Fry the coated chicken in a hot pan with melted clarified butter until golden brown on all sides. Transfer to the preheated oven and bake for 10–15 minutes until cooked through.

3. 3.

   Plate the chicken and garnish with thyme and lemon wedges before serving.