Parma chicken schnitz with cheesy kale and celeriac fries recipe | Sainsbury`s Magazine

Ingredients

• 4 skinless chicken breasts
• 12 slices Parma ham (2 x 80g packs)
• 120g cambozola cheese, sliced
• 100g plain flour, seasoned
• 2 medium eggs, beaten
• 125g panko breadcrumbs
• 50g Parmesan, grated finely
• 1 large celeriac, peeled and cut into chunky chips
• 3 rosemary sprigs, leaves chopped
• 3 tbsp rapeseed oil
• 1 shallot, diced
• 3 garlic cloves, finely sliced
• 1⁄4 tsp ground nutmeg
• 200g whole- leaf kale, stalks removed and leaves shredded
• 150ml chicken stock (made with 1⁄2 stock cube or pot)
• 50g cream cheese
• 100ml single cream
• vegetable oil, to fry