Chicken San Jacobos (Ham and Cheese Cutlets)
Thin cutlets stuffed with ham and melted cheese, with a crispy breaded crust. A hit with kids and adults alike.
- Total
- 27 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- chicken breast1.25 lb
- cooked ham5.75 oz
- soft cheese5.75 oz
- egg2
- flour2 oz
- breadcrumbs4.25 oz
- vegetable oil1.75 cup
- salt1 pinch
Method
- 1
Ask the butcher to slice the chicken breast into 8 very thin cutlets or flatten them yourself between two sheets of plastic wrap with a rolling pin. Salt lightly.
- 2
On 4 cutlets, place a slice of cooked ham and a slice of mild cheese, not reaching the edges, and cover with the other 4 cutlets, pressing the edges well.
- 3
Set up three plates: one with the flour, one with the beaten eggs and one with the breadcrumbs.
- 4
Dredge each san jacobo in flour, then in egg, and finally in breadcrumbs, pressing so the coating sticks well.
- 5
Heat the sunflower oil in a skillet over medium-high heat and fry the san jacobos 3 minutes per side, until golden and the chicken is cooked through.
- 6
Drain on paper towels and serve hot. To freeze, do it raw once breaded and fry straight from frozen over slightly lower heat.
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