Chicken wrap

Chicken wrap is a low-cost and delicious recipe for those who don't like chicken breast because it's dry, who love schnitzel and want to try something different.

If your chicken meat is well thinned and small, it may not even need to be baked. But if you have a mean butcher like mine, it would be helpful to get a meat hammer for home :)

You can try chicken wrap not only with cheddar and salami, but also with different vegetables if you want.

The recipe for the beetroot brisket that I prepared with it is now for tomorrow.

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Ingredients for Chicken Wrap Recipe

• 4 chicken breasts (1 per person)
• 4 thin slices of cheddar cheese
• 4 slices of salami or ham (I used turkey salami)
• 1 egg (scrambled)
• 1 bowl of flour
• 1 bowl of breadcrumbs
• salt, pepper

How to Make Chicken Wrap Recipe?

1. Get the chicken breasts thinner when you buy them from the butcher. (if you have a kitchen hammer, you can thin it to the size you want at home).
2. Season the chicken breasts with salt and pepper to taste.
3. Spread the chicken breast on the counter. Wrap with thinly sliced ​​cheddar cheese and salami in the middle. Prevent it from opening by inserting a toothpick.
4. Dip the wrapped chickens first in flour, then in the egg, and finally in the breadcrumbs.
5. After applying the same process to all chickens, fry the chickens front and back.
6. Set the oven to 180 degrees. Bake in the heated oven for about 15 minutes.
7. Serve whole or sliced.