- 2 chicken breasts, split and skinned
- salt and pepper
- 4 rectangle slices ham
- 4 rectangle slices Swiss cheese
- 1 egg
- 1 tablespoon milk
- 2 tablespoons flour
- 2/3 bread crumbs
Pound chicken breasts very thin. Lightly sprinkle with salt and pepper. Fold 1 ham slice into quarters. Wrap 1 slice cheese around 1 slice ham, place on one side of chicken breast. Fold chicken breast in half overlapping sides so that ham and cheese are completely enclosed. Press edges together. Beat egg and milk together. Coat chicken with flour, roll in egg mixture, then bread crumbs, coating evenly. Refrigerate 20 minutes. Fry chicken in 3/4 inch of oil, about 4 minutes per side until well-browned and done. Drain on paper towels.
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