salt
pepper
2 eggs whites
2 tablespoons cornstarch
1 teaspoon garlic, minced
6 slices provolone cheese
2 slices ham
2 cups breadcrumbs
2 tablespoons olive oil
Season the chicken with salt and pepper and set aside. In a bowl, whisk together the egg whites, cornstarch and garlic until the mixture becomes foamy. Set aside. Divide the cheese and ham among 3 cutlets and then top with the remaining 3 cutlets. Press down to seal. Dip the stuffed chicken in egg and then cover with breadcrumbs. Heat the oil in a skillet and carefully place the cutlets into the pan, cooking for 5-6 minutes on each side, or until dark brown and cooked all the way through. Transfer to a plate with a paper towel to drain excess grease. Serve hot while cheese is still melted.