Prep time: 15 minutes
Total time: 40 minutes
for the chicken:
4 chicken fillets, pounded flat
12 slices|220 grams Emmental Cheese
kosher salt and freshly ground black pepper, to taste
chili powder, to taste
4 slices|350 grams lardo de Colonatta
3-4 Thai chilies, thinly sliced
for the breading:
2 cups|280 grams all-purpose flour
2 cups|150 grams panko breadcrumbs
4 large eggs, lightly beaten
1 cup|250 ml olive oil
2 tablespoons unsalted butter
- Working with 1 piece of chicken at a time, take 3 slices of the cheese and place them in the middle of your cutlet. Season with salt, pepper, and chili powder. Sprinkle with some chiles, too. Wrap it all together and wrap a piece of the lardo around it. Repeat with remaining chicken breasts.
- Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes. Working with one piece of chicken at a time, dip in the flour, then the eggs, allowing the excess to drip off. Coat it in breadcrumbs and repeat with the remaining chickens.
- Heat the oven to 350°F. Heat the oil and butter in a large skillet over medium-high. Add the chicken and cook, flipping once, until golden, about 3 to 4 minutes. Be sure to baste each side with some of the oil as you cook it so you get a really great golden color.
- Transfer to a baking sheet and bake the chicken for an additional 10 minutes. Allow to cool slightly before serving with more slices of chiles on the top.
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