No words for this one it’s sooo delicious just start cooking.
Take thin pieces of chicken cutlet and lay flat placing a piece of imported prosciutto and some fontina cheese. Roll up and secure with toothpicks. Dip wrapped up chicken into an egg wash (I use a squeeze of lemon in my egg) and dredge in the bread crumbs. Sometimes I double dip as to get the chicken very coated. I use seasoned 4c breadcrumbs my favorite. Place in oven safe pan and place a pat of butter on each bundle. Drizzle olive like over chicken and sprinkle with some parsley. I season only now with some sea salt and cracked pepper since the prosciutto adds plenty of seasoning to the first steps. Bake in oven 5 minutes until the pan is very hot and chicken juices appear. Now douse with about a cup of white wine and finish cooking. This dish is a wowzer so enjoy it.
Remember the toothpicks!
For lower fodmap ingredients use a pecorino Romano cheese. I actually only use a Small amount of cheese and I think the fontina add loads of flavor. I do however take a dairy chew like lactaid to avoid dairy problems. Always adjust ingredients to meet your personal needs.
Live,eat,share,gluten-free and Fodmapish.