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INGREDIENTS
- 2 chicken breasts with wing bone
- 40 g Comté cheese
- 2 slices of ham
- salt
- all-purpose flour for coating
- egg for coating
- breadcrumbs for coating
- clarified butter for frying
WINE PAIRING
- This dish tastes best with medium-bodied, white, and rosé wines.
SIDE DISH
- potatoes
INSTRUCTIONS
- 1Clean the wing bone of meat and trim the joint.
- 2Cut the cheese in half and wrap each half in a slice of ham.
- 3Cut a pocket lengthwise into the meat. Insert the ham and cheese into it and press the meat so that the package remains completely covered.
- 4Season the meat with salt on all sides and coat it in flour, beaten egg, and breadcrumbs.
- 5Fry submerged halfway in hot butter slowly on both sides until golden. During frying, turn the meat and baste it with butter from the pan until it has a golden-brown color.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef