Ingredients for 4 people
2 Robiola with Artichoke and Thyme
8 chicken steaks cut to create a pocket
4 slices of bread
1/2 an onion
25 g of grated cheese
80 g of flour
oil for frying
Finely chop the crustless bread in the mixer, with the onion and grated cheese.
Fill the chicken steak pockets with a small amount of Robiola with Artichoke and Thyme, then coat them in flour, dip them in beaten egg and then in the breadcrumb mixture.
Heat the oil in a non-stick pan and fry the chicken until golden, cooking for 2-3 minutes on each side.
Dry the chicken on kitchen paper, adding salt to taste, and serve with lettuce, tomatoes and a wedge or two of lemon.