Fried Mozzarella and Prosciutto-Stuffed Chicken
- 100 grams
(approximately 3 1/2 ounces) Fresh mozzarella
- 6 slices
- 2 sprigs
- For breading
- 8 tablespoons
- 2 tablespoons
- 3 tablespoons
- 2 tablespoons
Cut the mozzarella into small cubes. Coarsely chop the prosciutto. Rinse the basil, shake dry and pluck off the leaves. Rinse the chicken and pat dry. With a sharp knife make a pocket in the chicken by making a horizontal without going through to the other side.
Season the chicken with salt and pepper. Stuff the pockets of the chicken with the mozzarella, prosciutto and basil. Press to close and secure with 1-2 wooden skewers. Break the eggs into a shallow bowl and whisk to loosen. Place the bread crumbs in a separate bowl with the Parmesan. Coarsely chop the pine nuts and add to the bread crumbs mixture, mix well. Place the flour in a separate bowl.
Meanwhile, rinse the radicchio, shake dry and cut into fine strips, marinate with the juice of half a lemon. Rinse the tomatoes, slice, season with salt and pepper, and marinate in the juice of the other lemon half and 1 tablespoon olive oil. Arrange the radicchio on 4 plates. Cut the remaining lemon in half, and cut each half into 3 wedges. Arrange the tomatoes, slightly overlapping alongside the radicchio. Sprinkle with chopped basil. Dredge the chicken breasts in the flour, then in the eggs letting the excess drip off and finally in the breadcrumb mixture, press to adhere.
Heat the oil to 190°C (approximately 375°F) in a deep fryer or saucepan. Working in batches fry the chicken until golden brown, crisp and cooked through. Drain on paper towels and serve alongside the salad.