Jon Watts' Chicken & Prosciutto Milanese
Last week, we met Jon as he told Alison and Dermot how the Duke of Edinburgh award scheme had turned his life around.
He went from a young offender with a six year sentence to a talented chef, and today he’s back in our kitchen ready to cook for Phillip and Rochelle in his first live cooking segment where he’ll be making a delicious Chicken & Prosciutto Milanese.
Chicken & Prosciutto Milanese
Serves 2
Ingredients
2 cloves of garlic, crushed
40g softened butter
Small bunch of parsley, chopped
2 skinless chicken breasts
4 slices Dutch Gouda
4 slices Prosciutto
150g plain flour
2 eggs, beaten
200g breadcrumbs
Sunflower or vegetable oil, for frying
2 eggs, to fry
50g grated Parmesan
Handful of Rocket
Juice of half a lemon
Extra virgin olive oil, to dress the rocket
Salt and freshly ground black pepper
Method
1. Mix together the garlic, softened butter and chopped parsley.
2. Fold over cling film until it has multiple layers. Place the chicken breast onto baking paper, then place the cling film on top. Bash with a rolling pin or a meat tenderiser until it has flattened to about 5mm thick.
3. Spread the garlic butter over the chicken. Layer two slices of Gouda on each piece, followed by two slices of Prosciutto.
4.Place the cling film on top and bash again to pound the meat and cheese into the chicken breast. Repeat with the other piece of chicken.
5.Place the flour into one tray, the beaten eggs in another and the breadcrumbs in a third tray.
6. Place the chicken into the flour to coat it completely. Dip into the egg, and finally coat in breadcrumbs.
7. Heat a good amount of oil in a large frying pan. Pan fry the escalope for about 4-5 minutes on each side, or until cooked through and golden brown. Place onto kitchen paper once done to soak up any excess oil.
8. Fry the eggs and serve it on top, then grate Parmesan over the top.
9. Serve with rocket leaves, dressed with a little extra virgin olive oil and lemon juice.