Fry the halloumi in a pan with some oil to add colour.

Place the chicken between cling film and bash out to 5mm thick.

Fill the centre with fried halloumi and ham. Dip them into the flour, egg and then the breadcrumbs.

Fry them off for three minutes until they are golden brown and crispy, nappe with butter.

To serve more halloumi, lemon wedges and watercress.