Ingredients

150g chicken breast cut into 2 fillets

20g chicken blanquettes

30g mozzarella cheese

30g Cantaloupe Melon cut into thin slices

50g wheat flour

1 egg slightly scrambled

100g Panko (Japanese breadcrumbs)

Frying oil 

Salt

Black pepper

Preparation

1.     With a meat pounder, mold and thin the chicken fillets. Season them with salt and black pepper;

2.     On the top of one fillet, place a slice of cheese, the blanquettes, a slice of melon and one more slice of cheese;

3.     Cover it with the other chicken fillet and press it;

4.     Dip the meat in the flour and remove the excess;

5.     After that, dip it in the scrambled egg and then in the Panko breadcrumbs;

6.     Seal the laterals well with the egg and the breadcrumbs so that the filling does not come out when frying them;

7.     Put enough oil to cover half of the meat into a frying pan. Do not let the oil heat too much so that the coated meat get cooked inside;

Serve it right away.