Ingredients
Units
Scale
- 5 lbs. of potatoes
- 1/4 - 1/2 lb. Boar’s Head SmokeMaster™ Black Forest Ham, chopped
- 1 large red onion, sliced
- 1 bunch of Italian parsley, chopped
- 1/2 cup vinegar
- 2 tbs. sugar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbs. olive oil
- 1 lb. Boar’s Head SmokeMaster™ Black Forest Ham
- 1 lb. Boar’s Head Sliced Provolone
- 2 - 3 lbs. boneless chicken breast - sliced thin and pounded
- 1 bunch Italian parsley - chopped fine
- 3 eggs - beaten with a splash of water
- 1 1/2 cups of Italian style bread crumbs
- 1 1/2 cups of flour
- Olive oil for drizzling
- Toothpicks - for closing the chicken bundles
Instructions
- Boil the potatoes until fork tender; drain and let cool.
- Heat a large frying pan with the olive oil. Add the onions and parsley and sauté until the onions are tender.
- Add the chopped ham and sauté for a minute or two; turn off the heat and set aside.
- Cut the potatoes into quarters and place in a large bowl; add the chopped ham and onions, seasonings and toss.
- Combine the sugar and vinegar and add to the potato salad and once again give a quick toss.
- Refrigerate until ready to serve.
- Preheat Oven 350 degrees F.
- Set out three shallow bowls; one with the flour, one with the egg wash plus the chopped parsley and finally one with the bread crumbs.
- Place a slice of ham and a slice of provolone on the chicken cutlets and roll the cutlet.
- Roll the cutlet first in the flour, then the egg wash and finally in the breadcrumbs. Seal the bundle with a toothpick and place in a baking pan.
- Drizzle olive oil over the cutlets and bake 30 – 35 minutes or until the chicken is golden and the juices run clear.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
