Directions

1. Trim and split each breast into 2 thin steaks. Place the 4 chicken breasts under cling film and pound with a mallet or rolling pin until thin. Season chicken all over with salt and pepper.

2. Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal. Refrigerate for at least 30 minutes or overnight if possible as it will help the stack hold firmly together and make the crumbing step easier.

3. Season breadcrumbs with salt and pepper. Whisk egg and 1 Tbsp. water in another shallow bowl and spread flour on a plate.

4. Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate. Repeat again with more egg and breadcrumbs if not fully covered. 

5. Airfry for 20 minutes or heat oil in a large heavy pan over medium-high until shimmering. Cook chicken until browned on all sides and fully cooked through.