Instructions
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Rinse chicken and pat dry
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Pound chicken cutlets until about ⅛" – put aside
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In a separate bowl - add eggs and mix well
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In a separate bowl - place breadcrumbs
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Dip chicken into egg mixture then breadcrumbs
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Lay flat on protected surface
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Lay one slice Rosemary ham on top each chicken
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Cut hard provolone into 2 inch long slices about ½ inch thick (or can use sharp provolone slices)
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Lay 2 hard cheeses across chicken - one on each side leaving a space in the middle (or lay one slice on top of Ham)
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Roll up using spaghetti sticks as toothpicks to hold together
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Heat oil up in medium high pan
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When oil is hot – lay chicken rolls in pan leaving about an inch in between
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Turn to crisp all sides
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Add Chicken stock to cover bottom of pan
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Lower heat to medium and cover
