Cut each chicken into four pieces: four wings, four legs. Keep the remaining parts to make a stock or a sautÄ. Bone the wings and the legs completely and flatten them as if they were scallops. Lay onto each piece a slice of Parma ham and a slice of Emmenthal cheese. Roll like a cigar, tie up with thread. Salt, pepper. Roll in flour, dip into the beaten egg then roll in the bread crumbs. Melt the butter and the oil in a casserole, put in the chicken scallops to brown over a low heat. Cook for 35 minutes all in all, turning several times. To serve, remove the threads and place the chicken scallops onto a bed of jugged green peas.
