Involtini of ‘cotoletta di pollo’ (crumbed chicken schnitzel)
- 8 thin slices chicken breast fillets, trimmed
- 2 eggs
- 8 thin slices of Jarlsberg cheese
- 8 thin slices ham
- 140g dried breadcrumbs
- 30g Parmigiano Reggiano (alternatively Pecorino) cheese
- 2 tablespoons flat-leaf parsley
- Sunflower oil (enough to generously cover the base of the baking tray)
- Sea salt, freshly ground black pepper
Preheat the oven to 190°C conventional oven/ 170°C fan-forced (374° Fahrenheit/Gas 5). Line a large baking tray with baking paper.
Season the chicken with salt and pepper. Use a fork to lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs, Parmigiano Reggiano (or Pecorino) and parsley in a separate bowl. Dip one of the chicken pieces in the egg mixture, then coat in the herbed breadcrumbs. Place the cotoletta di pollo (crumbed chicken) onto a plate. Repeat with the remaining cotolette.
Top the cotolette with a slice of Jarlsberg cheese followed by a slice of ham. Roll up the cotolette from one short end to the other to enclose cheese and ham filling. Secure the cotolette with toothpicks.
Bake the Involtini of ‘cotoletta di pollo’ (crumbed chicken schnitzel) for 12-15 minutes or until golden and cooked through. Serve immediately – buon appetito.
