2 tablespoon(s) olive oil
2 kilos chicken, breast, for schnitzel
1 liter sunflower oil, for the frying
For the filling
8 slices ham
8 slices edam cheese
For the breading
100 g all-purpose flour
4 eggs, medium
200 g panko breadcrumbs
50 g parmesan cheese, grated
2 tablespoon(s) parsley, finely chopped
To serve
parsley, finely chopped
100 g green salad, mixed
100 g mayonnaise


1.In a bowl, grease and season the chicken fillets with salt and pepper.
2.Stuff each fillet with one slice of ham and one slice of cheese.
3.Roll each fillet, enclosing the ham and the cheese at the center of the fillet.
4.Seal each roll with toothpicks.
5.Heat the sunflower oil in a deep frying pan over medium heat.
6.Add the flour into a bowl. In a second bowl, add the eggs lightly beaten and in a third bowl, the panko along with the parmesan and the finely chopped parsley.
7.Dip each roll into the bowl with the flour, then into the bowl with the eggs, and finally into the panko mixture; make sure that each roll is completely coated with the panko.
8.Add each roll into the frying pan and fry it for 6-8 minutes, until golden on all sides and until the chicken is cooked through.
9.Remove the roll from the pan and set it on a plate with kitchen roll to absorb the excess oil. Remove the toothpicks from the rolls.
10.Sprinkle with the parsley and serve with green salad and mayonnaise.

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