Crumbed Chicken Cheese Roll with Creamy Mustard Sauce

Method

1. Divide 50g of Emmental cheese into two equal parts, one to roll with the chicken and one for the sauce.
2. Open 250g of chicken breast into two thin sheets without cutting all the way through, put it in a zip bag and pound it with something solid until evenly thin. Marinate the chicken with salt, pepper and 5g of thyme for 15 minutes.
3. Wash 100g of baby carrots and 50g of asparagus, blanch them briefly in boiling water, then drop them straight into ice water so they keep their colour.
4. Lay the chicken out on a sheet of plastic wrap, set 20g of ham and the cheese in the middle, then roll it up tightly.
5. Roll the chicken parcel through the egg, then 10g of flour, then the egg again, and finally 150g of panko breadcrumbs.
6. Heat a pan with 1 teaspoon of cooking oil and brown the roll evenly on all sides.
7. Put the chicken into a preheated oven and bake at 150 degrees C for 5 minutes. In an air fryer, use 160 degrees C for 25 minutes.
8. Melt 5g of unsalted butter, fry half the chopped onion until fragrant, then add the carrot and asparagus and cook until just done.
9. Put 10g of unsalted butter in the pan, fry the other half of the onion until fragrant, then add 10ml of wine, 80g of whipping cream, 10g of Dijon mustard and the second half of the cheese, chopped small. Bring it to a boil until the cheese has melted, then add 5ml of lime juice, stir and take it off the heat.
10. Slice the chicken, arrange it with the vegetables and pour the sauce over, or keep the sauce on the side for dipping.

Tips

• Browning the roll in a pan before it goes into the oven is the right order, as the reverse leaves the crust limp.
• Where Emmental is hard to find, sliced Cheddar or shredded mozzarella stands in at the same 50g.
• The wine is only there to take the edge off the onion and can be left out entirely.
• Asparagus and baby carrots swap easily for green beans, broccoli or ordinary carrots cut into batons.