Chicken Cordon Bleu

Ingredients

• 4 skinless, boneless chicken breasts (about \1 1/2 lb. total)
• 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, plus more
• 1/2 tsp. freshly ground black pepper, plus more
• 4 thin slice sham or prosciutto (about 4 oz. total)
• 4 thin slice sGruyère or Swiss cheese (about 4 oz. total)
• 3/4 cup fine dry breadcrumbs
• 1/4 cup finely chopped parsley
• 1 large egg
• 1/2 cup all-purpose flour
• 3 Tbsp. vegetable oil

Instructions

1. Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of 4 skinless, boneless chicken breasts (about 1½ lb. total). Working one at a time, place chicken between sheets of parchment paper and pound with a meat mallet or rolling pin until about ¼" thick. Season chicken all over with kosher salt and freshly ground black pepper.
2. Arrange chicken smooth side down on a surface. Cover half of each breast with 1 of 4 thin slices ham or prosciutto (about 4 oz. total), and 1 of 4 thin slices Gruyère or Swiss cheese (about 4 oz. total), leaving a border around edges. Fold breasts in half over ham and cheese and press edges together to seal firmly.
3. Mix together ¾ cup fine dry breadcrumbs, ¼ cup finely chopped parsley, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a shallow bowl. Whisk 1 large egg and 1 Tbsp. water in another shallow bowl. Spread out ½ cup all purpose flour on a plate.
4. Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture, letting excess drip back into bowl. Coat all over with breadcrumb mixture, patting to adhere. Transfer to a large plate.