Chicken schnitzel stuffed with ham and Graviera cheese

Chicken schnitzel stuffed with ham and Graviera cheese


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

For breading

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.