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Ingredients
- flour for dredging
- Breadcrumbs
- Salt to taste
- 40 g Comté cheese
- 2 slices of ham
- eggs for dredging
- Clarified butter for frying
Preparation
- 1Debone the meat and remove the joints.
- 2Cut the cheese in half and wrap each piece in a slice of ham.
- 3Cut the chicken breast lengthwise. Insert the ham and cheese and press the meat so that the package remains completely covered.
- 4Salt the meat on both sides and dredge it in flour, egg, and breadcrumbs.
- 5Fry half-submerged in hot butter, over low heat, until golden brown on both sides. While frying, spoon butter from the pan over the meat until it browns.
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