12 chicken breast cutlets (700g)
1 teaspoon salt
1/2 teaspoon black pepper
12 slices of prosciutto (160g)
12 slices of Emmental cheese (300g)
12 slices of mozzarella cheese (400g)
4 tablespoons olive oil
2 tablespoons butter
12 sprigs of fresh parsley
12 chicken breast cutlets (700g)
1 teaspoon salt
1/2 teaspoon black pepper
12 slices of prosciutto (160g)
12 slices of Emmental cheese (300g)
12 slices of mozzarella cheese (400g)
4 tablespoons olive oil
2 tablespoons butter
12 sprigs of fresh parsley
On a meat board, gently pound the cutlets between two sheets of plastic wrap using a meat tenderizer
Season with salt and black pepper
Wrap each cutlet with 1 slice of prosciutto, folded in half, 1 slice of Emmental cheese, and 1 slice of mozzarella cheese
Join the ends of each cutlet and secure them with toothpicks
In a large frying pan, heat the olive oil and butter over high heat
Sauté the parsley until it's soft (2 minutes)
Remove with a slotted spoon and reserve
In the same frying pan, fry the cutlets, flipping them occasionally, until they're golden brown (7 minutes)
Remove from the frying pan and remove the toothpicks
Transfer to a serving dish, drizzle with the frying pan sauce, and top with the reserved parsley
Serve immediately
666 calories per serving
