4 x chicken breasts, butterflied
200g semi-sundried tomatoes, chopped
500g mozzarella, grated
20 slices Virginia ham, thinly sliced
1 bunch basil
Oil for frying
1 cup flour
¼ cup milk
250g panko crumbs
Hammer out the chicken to flatten the fillets. Season with a little salt.
Fill the middle of the fillets with ham, sun-dried tomatoes, basil and grated cheese.
Roll the chicken, wrap with cling film and refrigerate.
Once the chicken roll has set, crumb the chicken by removing the cling film from the chicken rolls. Then dip the roll into the flour, then egg wash, then panko crumbs, then egg and finally into the panko crumbs again.
Shallow fry the crumbed chicken rolls in a hot pan filled with 2 cm of olive oil, until golden on all sides and cooked through.
Serve with peas and oven fries.