Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.2 ml)
  • 4 slices (approx. 4 oz/115g total) cooked ham, thinly sliced
  • 4 slices (approx. 4 oz/115g total) Swiss cheese, thinly sliced
  • 1/2 cup all-purpose flour (60g), plus extra for dusting
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (approx. 80g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon dried Italian herbs (5 ml)
  • 1/4 teaspoon salt (1.2 ml)
  • 1/4 teaspoon black pepper (1.2 ml)
  • 4 tablespoons unsalted butter (57g)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Pound chicken breasts to even thickness (about 1/4 inch). Season with salt and pepper.
  2. Layer ham and Swiss cheese on top of each chicken breast half, leaving a small border. Fold the other half over, creating a sandwich.
  3. Place assembled chicken breasts in the refrigerator for at least 30 minutes to help them hold their shape.
  4. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs, Parmesan cheese, Italian herbs, salt, and pepper.
  5. Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumb mixture. Press the breadcrumbs on firmly.
  6. Heat butter and olive oil in a large skillet over medium heat.
  7. Add breaded chicken breasts to the skillet and cook for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove from skillet and let rest for 5 minutes before serving.