Ingredients
2 x chicken thighs, boned-out, each approximately 175g/6 oz
85g/3oz Gruyére cheese, sliced thinly
4 sage leaves
2 slices ham, lightly cooked
salt and ground black pepper
85g/3oz seasoned flour
2 large free range eggs, gently beaten
85g/8oz fresh breadcrumbs
1 tbsp olive oil
25g/1oz unsalted butter
For the sage butter
25g/1oz unsalted butter
1 shallot, finely chopped
3 sage leaves
To serve
sautéed potatoes
onions
seasonal vegetables
Method
1. Place each chicken thigh between a sheet of cling film and gently bash until you have thin escalopes.
2. Place a slice of Gruyére cheese on one half of each fillet, top with two sage leaves and then top with a slice of
cooked ham. Fold the other half of the fillet over the top. Trim the edges to create a neat rectangular parcel. Season both sides with a salt and ground black pepper.
3. Dip each fillet into seasoned flour, then the beaten egg followed by the breadcrumbs. Ensure the fillet is completely
covered in the breadcrumb mixture. Repeat this process with the other fillet.
4. Heat olive oil and butter in a non-stick frying pan, cook the fillets on both sides until crisp and golden. Drain
slightly on paper towel. Place in the oven to keep warm whilst you are making the sage butter.
5. To make the sage butter heat the butter in a small saucepan add shallot and chopped sage leaves and cook over a medium
heat until the shallot is soft and translucent, approximately 5 minutes. Keep warm until ready to use.
6. To serve place a cooked chicken fillet on to a warm serving plate, pour hot sage butter over the top and serve
immediately.
7. Serve with sautéed potatoes & onions and seasonal vegetables.
