A paupiette It is a fillet of beef meat, beaten until it is fine and rolled on a filling of vegetables, fruit or meat and very typical of Norman cuisine. There, it is usually fried or braised and even cooked in wine or broth.

Today I bring you a version in my own way, some Serrano ham and chicken paupiette with ricotta which I often prepare for dinner. A delicious mixture, which takes very little work because it is made in the oven, and which is an original way to enjoy the typical chicken fillet.

We will start by dividing the chicken breasts into small cubes. We put them in a large bowl and add the crumbled ricotta cheese, the beaten egg yolks, the lemon zest, and the pepper. We divide this mixture into four equal parts. We preheat the oven to 180ºC.

On top of a greaseproof paper we place three slices of ham slightly superimposed on each other. We put a quarter of the filling on top and roll as if to make a roll. We distribute this operation with the other three rolls. We put a frying pan on the fire and heat the oil in it, add the sage leaves and Sauté the paupiettes two by two over medium heat.

We arrange the paupiettes on a tray greased with oil and the we bake for 35 minutes.

Three easy and quick baked recipes, to eat well without messing up

With what to accompany the chicken and ham rolls

These Serrano ham and chicken paupiettes with ricotta They are delicious to put for dinner accompanied with a green salad. Put a little more crumbled fresh sap and some lemon slices on the tray for an extra flavor.

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