Using a sharp knife cut into each chicken breast lengthways, but don’t go all the way through. Open the chicken out like a book. Place the opened chicken breasts between 2 layers of cling film and bash out to 2 mm thick, using a meat mallet or a rolling pin.
Place a piece of ham and two slices of Emmental on one side of each chicken breast, then fold the other side over, as if closing a book.
Melt the butter in a large pan over a medium heat until it is foaming.
Coat the chicken first in flour, then egg and then breadcrumbs, twice. Place into the pan and fry for 10 to 12 minutes until it is golden brown and cooked through. Drain onto kitchen paper and season with salt.
Place the salad leaves and flowers into a bowl. Whisk the salad dressing ingredients together and dress. Serve alongside the chicken.
Using a sharp knife cut into each chicken breast lengthways, but don’t go all the way through. Open the chicken out like a book. Place the opened chicken breasts between 2 layers of cling film and bash out to 2 mm thick, using a meat mallet or a rolling pin.
Place a piece of ham and two slices of Emmental on one side of each chicken breast, then fold the other side over, as if closing a book.
Melt the butter in a large pan over a medium heat until it is foaming.
Coat the chicken first in flour, then egg and then breadcrumbs, twice. Place into the pan and fry for 10 to 12 minutes until it is golden brown and cooked through. Drain onto kitchen paper and season with salt.
Place the salad leaves and flowers into a bowl. Whisk the salad dressing ingredients together and dress. Serve alongside the chicken.
