1. Take a large sharp knife and carefully cut
the chicken breasts in half horizontally to make thin slices. Place each slice between
cling-film and flatten with a rolling pin to make escalopes of even thickness.

2. Dip in seasoned flour, then in egg and
coat in breadcrumbs.

3. Melt half of the butter in a large frying
pan, add a tablespoon of the oil and swirl
together, add half of the escalopes and
cook for 2-3 minutes each side until
golden. Remove from the pan, wipe with
kitchen paper and cook the second batch
in the remaining butter and oil.

4. Put the escalopes on a baking tray, in
pairs, overlapping. Top each with a slice of
Parma Ham then add the Applewood
smoked cheese.

5. Place the tray under a hot grill until the cheese has melted, serve sprinkled with
chopped parsley.