Butterfly and flatten the chicken

• Cut the chicken breast from one side and open it like a book.
• Gently pound it to an even thickness.

Fill the chicken

• Place the Emmental cheese and ham on the opened chicken.
• Fold the chicken over to close it.

Bread the chicken

• Coat the chicken in flour.
• Dip it in the egg beaten with salt and pepper, then coat in panko breadcrumbs.
• Dip it in the egg and panko once again.

Pan-fry until golden

• Heat the oil in a frying pan.
• Fry the chicken for 2–3 minutes on each side until golden brown.

Bake in the oven

• Transfer the chicken to a baking dish.
• Bake at 180 °C with top and bottom heat for 15–20 minutes, depending on the thickness of the chicken.