1/4 cup of fresh basil, thinly sliced salt and white flour pepper
2 little beaten eggs
1 teaspoon English or Australian mustard
1/3 Cup whole egg mayonnaise
1 teaspoon of lemon juice
8 slices of English lettuce bread
8 canned artichoke hearts, drained and sliced
Clean fat fillets and cut them horizontally, as a book.
Place a slice of ham on top of one of the steak halves, sprinkle with grated cheese and basil, and season with salt and pepper. Fold the other half of the steak so that the filling is in the middle, enharine it, pass it through the beaten egg and re-coat with flour.
In a frying pan with oil, cold the breaded chicken during 3 minutes on each side until it's well done.
Mix mustard with mayonnaise and lemon juice in a bowl. Roast the slices of bread and cover 4 of them with lettuce, chicken fillet, a tablespoon of the mayonnaise mixture and artichoke slices. Finish with another slice.
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