Chicken Breast with Cheese

Start by placing the egg yolk on the butterflied chicken breast and spread it evenly.

Next, top it with the slices of cheddar cheese and the slices of mozzarella cheese.

Then close the chicken by folding it over the filling and remove any excess cheese.

Now, brush another egg yolk on the outside of the chicken and top it with 2 more slices of cheddar cheese and 2 more slices of mozzarella cheese.

Next, bread the chicken. To do this, first coat it in wheat flour, then dip it in beaten eggs seasoned with salt and black pepper to taste. 

Finally, coat it in panko breadcrumbs.

In a large skillet over medium to low heat, add the unsalted butter and stir until melted.

Add the wheat flour and stir. 

Then gradually add the milk and continue stirring constantly until thickened. 

Season with the salt, the black pepper, the nutmeg and stir to incorporate. 

Turn off the heat, add the grated Parmesan cheese, the grated cheddar cheese and stir until the cheeses are completely melted.

Then, fill a large skillet over medium to low heat with hot vegetable oil. 

Add the chicken and fry it until golden brown. 

Next, pour the cheese sauce we prepared over the fried chicken and finish with chopped parsley to taste.

Serve.