Ingredients:

  • 4 boneless, skinless chicken breasts (about 150g each)
  • 4 slices of ham (preferably prosciutto or Black Forest ham)
  • 4 slices of Swiss cheese (or Gruyère, approximately 30g each)
  • Salt and pepper, to taste
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 1 cup (100g) breadcrumbs (panko works best for extra crunch)
  • 1 teaspoon paprika (optional, for added flavor)
  • ½ cup (120ml) vegetable oil (or enough to cover the bottom of the frying pan)

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound to about ½ inch thickness. Season both sides with salt and pepper.
  2. Layer one slice of ham and one slice of cheese on each flattened chicken breast. Roll tightly and secure with toothpicks or kitchen twine.
  3. Set up three shallow dishes: flour in one, whisked eggs in another, and breadcrumbs mixed with paprika in the last. Coat each chicken roll in flour, then dip in egg, and finally coat with breadcrumbs.
  4. Place the breaded rolls in the fridge for 30 minutes to set the coating.
  5. Heat the vegetable oil in a frying pan over medium heat. Fry each chicken roll until golden brown, about 4-5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
  6. Remove toothpicks/twine, slice, and serve warm.