Description
Is it actually French? It’s served at every French restaurant here in the States, but I’m pretty sure it’s, like, Swedish. Regardless, it’s breaded cheese and meat – tough to go wrong. Enjoy!
Ingredients
- 2 (6 ounce) chicken breasts
- 1 teaspoon salt
- 1 slice ham steak
- 1 cup shredded Gruyere cheese
- toothpicks
- 2 eggs
- 3 tablespoons milk
- 2 cups Italian-style panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 3 tablespoons butter
- 2 cups whole milk
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
- ⅛ teaspoon ground nutmeg, or to taste
- 3 tablespoons Dijon mustard
- 1 pinch salt and ground black pepper to taste
Instructions
- Butterfly each chicken breast by cutting it down the center
- lengthwise
- leaving about 1 inch of connective tissue at the other end. Spread open like a book
- and rub each chicken breast with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
- Cover each chicken breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer
- cut ham steak into very thin slices.
- Spread 1/4 cup Gruyère cheese over each chicken breast
- then divide 1/4 of the ham between them. Repeat
- making 2 layers. Fold chicken over like an omelet
- enclosing cheese and ham. Secure open edges with 4 to 5 toothpicks.
- Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour
- coat with egg wash
- then dredge in breading. Transfer to a wire rack and freeze for 20 minutes to help breading adhere to chicken.
- Preheat the oven to 375 degrees F (190 degrees C). Place breaded chicken breasts in a baking dish.
- Bake chicken in the preheated oven for 25 minutes
- then brush each side down with melted butter and flip. Bake for 25 minutes more.
- To make the sauce: Pour milk into a saucepan set over low heat and simmer until steaming
- about 10 minutes.
- Melt butter and stir in flour to create a roux. Let roux cook
- stirring constantly
- 4 to 5 minutes. Slowly whisk in hot milk
- letting sauce come together before adding more milk
- until everything is well incorporated. Add Parmesan cheese and nutmeg
- stirring constantly until cheese is melted evenly into sauce. Stir in Dijon mustard. Simmer sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper.
- Remove chicken from oven and transfer to plates; remove toothpicks. Ladle sauce over chicken and serve immediately.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs 10 mins
Servings: 2