Petti di Pollo alla Valdostana
Ingredients
4	chicken breast fillets skinned
4	thin slices of fontina cheese
4	slices prosciutto
1	large egg, beaten
2 tbsp	plain white flour
210g	dried breadcrumbs
4 tbsp	butter
150 mls	vegetable oil
	a few flakes of white truffle (optional)
	salt and pepper
Method
	Use a broad, sharp knife and wet its blade to prevent sticking. Cut each breast horizontally but not completely through, so that it opens out to a butterfly shape. Carefully pound each breast until thin, but with the wings still in one piece. On one wing of each piece of chicken, lay a slice of fontina, then a slice of ham, leaving a small border of uncovered chicken. Season with pepper then fold the other wing of the butterfly over so that the two sides of the chicken touch each other, and press down to seal like a parcel. Beat the egg in a shallow bowl and season with salt and pepper. Dust the parcels with flour, dip them in the beaten egg and then coat in the breadcrumbs, pressing to make sure that the crumbs stick well to the chicken and the parcel is well sealed. In a frying pan large enough to hold the 4 breasts in one layer, melt the butter and enough oil to give a depth of 2.5 cm of fat in the pan. When the fat is sizzling hot, fry the breasts on each side until golden. Remove them to kitchen paper to drain. Serve while still hot, as the cheese is melting. If you like truffles slice them on top before serving. Serves 4.

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