This classic dish is made with emmental cheese, thick ham slices and flaked almonds.
Cut the chicken in half widthways nearly all the way through, then open out to a heart shape. Lay a large piece of cling film on the work surface, then place the chicken on top. Cover with another sheet of cling film and gently bat out with a rolling pin until about double the size and 1cm/½“ thick.
Remove the cling film and lay the 2 pieces of cheese over one half of the chicken then fold the ham on top of it. Fold the other half of the chicken over the top and press down lightly.
Place the flour, eggs and breadcrumbs in separate bowls, big enough to take the chicken sandwich. Season the flour and eggs with salt and black pepper, then pass the chicken through each one, coating fully. Repeat with each piece of chicken.
Put 125g/4 ½ oz of the butter into a large frying pan then set over a medium heat. When the butter is just melted, add the chicken and cook for 4-5 minutes on one side until the butter is golden brown, before turning and cooking for another 4-5 minutes. Baste the chicken with the melted butter as it cooks, keeping it over a medium heat. You don’t want the butter or breadcrumbs to burn and you want the chicken to be cooked all the way through and the cheese melted.
Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes until just tender then drain. Put the pan back on the heat and add the last of the butter and the flaked almonds. Heat until the butter is melted then toss the beans into the butter and warm through and season well.
Serve the chicken with the beans alongside.
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