Australian Table
Ingredients
Method
1.Wash and lightly scrub potatoes. Steam over a saucepan of simmering water 15-20 minutes, until cooked. Toss in 1 tablespoon of olive oil. Sprinkle with sea salt to taste. Set aside and keep warm.
2.Meanwhile, cut chicken fillets into two thin halves by slicing through centre. Flatten each piece between two sheets of plastic wrap. Place a slice each of ham and cheese on base of each fillet and top with remaining half, pressing down firmly. Dust with seasoned flour, brushing off excess. Dip each stuffed fillet in egg, and coat thoroughly with breadcrumbs.
3.Heat remaining oil and butter in a large frying pan on medium-high. Cook chicken 3 minutes each side, until cooked through and golden brown. Place on four heated plates, pour over butter from pan, if desired. Serve with lemon wedges and steamed potatoes.
This is a fantastic way to cook chicken breast. The chicken may be crumbed ahead of time, which is handy if you’re having people over for dinner. Be careful not to let the butter does not burn in Step 3. You may need to adjust the heat while cooking.
Note
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