Description
Baked chicken schnitzel filled with ham and cheese.
Ingredients
- 4 (about 5 1/3 Oz. Size) Boneless, Skinless Chicken Breasts
- 2 slices Cooked Ham, Thin And Large
- 2 slices Gouda Cheese, Thin And Large
- Salt And Pepper
- 3 Tablespoons Oil
- ½ teaspoons Sweet Paprika Powder
- 2 Tablespoons All-purpose Flour
- 2 Eggs
- ½ Organic Lemon, Zest Only
- Nutmeg, To Taste
- 3-½ ounces, weight Dry Breadcrumbs
Preparation
Preheat oven to 200ºC (400ºF).
Cut chicken breasts across in half. Slice each half in the middle but make sure the breast still holds together at one side. Open up the breast, place it between two sheets of plastic foil and tenderize it very gently using a heavy saucepan.
Slice ham and the cheese slices into smaller slices, large enough to fit in the chicken breasts. Place 1 slice of cheese and 1 of ham on the lower part of each meat pieces, fold up the upper meat piece and press lightly so that they hold together. Sprinkle with salt and pepper on both sides.
Mix oil and sweet paprika powder in a small bowl. Line a baking tray with baking paper and brush it with the oil-sweet paprika mixture.
Place flour on a large plate. Lightly beat eggs in a shallow bowl. Add lemon zest and some nutmeg. Place breadcrumbs on another large plate.
Coat chicken in flour and shake carefully to remove the excess flour. Dip in eggs and coat in breadcrumbs. Place on the prepared baking tray. Brush chicken breasts lightly with some of the oil-sweet paprika mixture as well, reserve the rest of the oil for later.
Bake for a total time of 15 minutes or until the chicken is cooked through, turning halfway through. After turning, brush the schnitzel very lightly with the leftover paprika oil and finish baking.
Serve with potato salad or oven potatoes and a green salad.
