The Eatalian’s Pollo Involtini
1 skinless, boneless, flattened chicken breast
15g of Parma ham thinly sliced
30g brown mushrooms sautéed and chopped
a pinch of fresh chopped mixed herbs
20g grated mozzarella cheese
all-purpose flour to dust
1 egg beaten
bread crumbs to cover the chicken
cooking oil to fry
Prepare the flattened chicken breast on a flat surface/board. Line the Parma ham slices on the flatted chicken breast. Top with the chopped sautéed mushrooms and cheese. Roll to form a sausage shape sealing the fillings with the chicken. Season the rolled chicken breast with salt and pepper then dust with flour. Cover the rolled chicken with the beaten egg, and then dip in the bread crumbs. In preheated cooking oil, fry the crumbed chicken roll till golden brown. Finish in a preheated oven to get the cheese melted and to get it perfectly cooked and still moist.
For the sauce:
60 ml fresh cream
10g grana podano
a pinch of salt and pepper
Reduce the cream with butter then add the grana podano. Add salt and pepper.
To serve accompany with a salad or roast vegetables of your choice.
The Eatalian, Shop 3-126, 11th Street, Parkmore, Sandton. Details: 011-326-8786