Ingredients
6 boneless skinless chicken , cutlets
salt
pepper
2 eggs whites
2 tbsp cornstarch
1 tsp garlic, minced
6 slices of provolone cheese
2 slices of ham
2 cups breadcrumbs
2 tbsp olive oil
Preparation
Season the chicken with salt and pepper and set aside.
In a bowl, whisk together the egg whites, cornstarch and garlic until the mixture becomes foamy. Set aside.
Divide the cheese and ham among 3 cutlets and then top with the remaining 3 cutlets.
Press down to seal.
Dip the stuffed chicken in egg and then cover with breadcrumbs.
Heat the oil in a skillet and carefully place the cutlets into the pan, cooking for 5-6 minutes on each side, or until dark brown and cooked all the way through.
Transfer to a plate with a paper towel to drain excess grease.
Serve hot while cheese is still melted.
