Breast of Chicken with Radicchio, Mozzarella and Parma Ham

Petto di Pollo con Radicchio, Mozzarella e Prosciutto di Parma

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 boneless breasts chicken, skin and wing tips removed
  • 4 slices Parma ham
  • 4 radicchio leaves
  • 1 mozzarella, cut into quarters
  • 1 egg, beaten and seasoned with salt and freshly ground black pepper
  • flour
  • dried breadcrumbs
  • olive oil for deep-frying
  • tomato coulis


    Split the breasts, remove the fillet and flatten out the breast and fillet between 2 sheets of greaseproof paper. Cover each breast with a slice of Parma ham, a radicchio leaf and a quarter of mozzarella, and cover with the fillet. Roll the breast up and seal with a little egg wash. Dust the breast with flour, then dip in the egg wash and finally roll in the breadcrumbs.

    Deep-fry in olive oil for 10–12 minutes. The oil must not be too hot or the breadcrumbs will cook before the meat. This is the time when only personal judgement can be used, according to the equipment one is using. The breadcrumbs should be golden brown.

    Serve with 2 tablespoons of tomato coulis on each plate with the chicken breast cut in half diagonally on top. The mozzarella should ooze out showing the colours of the ham and radicchio.