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