A chicken escalope is perfect for a quick meal since it cooks in no time. I had some Cote Hill Snowdrop cheese from a farm in Lincolnshire that I'd forgotten about - it had slipped to the back of the fridge while I was away. I was originally looking for a taleggio-style cheese for this dish but couldn't find any, so I decided to use the Snowdrop with some cured ham instead. It turned out to be a real treat.
Using a rolling pin or meat tenderiser, flatten 2 large skinless chicken breasts between two sheets of baking parchment or in a freezer bag, to about ½-1cm thick. Season and coat with about 50g flour.
Heat 2-3 tbsp vegetable or corn oil in a large pan over a high heat. Fry the chicken for 1-3 minutes on each side (depending on the thickness of your escalopes), until golden.
Lay 4 cured ham slices on top, then 80-100g soft rind cheese, and cook under the grill for 1-2 minutes or until the cheese is melting.
Transfer to warmed serving plates, sprinkle with 1 tbsp chopped parsley and serve with salad or seasonal veggies of your choice.