Yield: 4 Servings

French Cooking Academy

For my first use of this recipe I used prosciutto which was too dry. Thin slices of deli ham would be better. Overall, a delicious main course. Especially with a Sauce Suprême.

Chicken:

• 2chicken breasts, sliced horizontally to make 4 filets
• 2oz Gruyere cheese, grated, or thinly sliced
• 4thin slices of ham
• 2TBS butter for cooking
• salt & pepper

Coating:

• 3TBS plain flour
• 1whole egg beaten
• ½cup bread crumbs

Pound chicken to flatten into thin cutlets, about 1/4 inch thick. Season both sides with salt and pepper.

Layer thin slices of ham on chicken to cover in a single layer.

Top with grated, or thin slices, of cheese.

Start on the narrow end and roll the chicken, pressing down to keep tight. You can use a toothpick to hold it sealed if necessary. Repeat for the remaining cutlets. Refrigerate for 10 to 15 minutes.

Roll each roulade in flour to coat, pat off any excess.

Put the roulade in the beaten egg, roll to cover and transfer to crumb plate. Roll to cover with crumbs.

Heat a TBS of butter and add a TBS of oil. Place the roulades in the pan with the flap on the bottom. Roll occasionally to brown on all sides. Add another TBS or two of butter and use a spoon to baste the roulades.

Place in an oven at 325°F for 10 to 12 minutes. Remove and check temperature for 155°F in the center. Remove to paper towel lined plate and let sit for 5 minutes while you prepare sides.

Serve with:

Sauce Suprême