• 4 chicken breast fillets
• 4 slices of good-quality boiled ham
• 4 slices of good-quality Graviera, not spicy, sliced in squares (like toast)
• Salt, freshly ground pepper
• 2-3 tbsp. all-purpose flour
• 2 eggs, lightly beaten
• 1 cup breadcrumbs
• ½ cup "Lof" Extra Virgin Olive Oil
• Use a sharp, straight-edge knife to make a deep carve on the chicken fillets horizontally, i.e. opening each fillet like a book, without splitting it in two.
• Place them between two large pieces of greaseproof paper and beat them well using a heavy pestle or a heavy, thick rolling pin, until they are thin and wide.
• Sprinkle each fillet with salt and pepper and spread a slice of cheese and a slice of ham on each one.
• Close back the fillets pressing them well and fix the edges using toothpicks to make sure that the slices in the stuffing do not get out.
• Cover the fillets in flour and shake them to get rid of the excess quantity.
• First, dip them in the beaten egg, covering them in egg on both sides.
• Then, cover them with the breadcrumbs (breading).
• Spread them out in a single layer on a large platter and press their edges together to make them stick as well as possible.
• Cover them with transparent cling film and put them in the fridge for 30 mins.
• In a large non-stick pan, heat the "Lof" Extra Virgin Olive Oil over medium heat.
• To test if the "Lof" Extra Virgin Olive Oil has reached the right temperature, throw a small breadcrumb in the pan: it needs to sizzle, but it should not brown immediately.
• Remove the toothpicks and fry the fillets in groups of two, for 3-4 mins on each side, until the crust is a golden color and the meat has been cooked well.
• To check if the fillets are ready, cut a piece and check if the inside has been cooked.
• It must be completely white, with no traces of reddish or pink spots, otherwise fry them for a little while longer.
• Allow them to drain on absorbent paper and serve.