Chicken Rolls with Ham and Cheese

Method

1. In a pan, melt butter with a drizzle of olive oil. Add the spinach and cook until wilted. Season with a pinch of salt. Remove from heat and cover.
2. Lay a sheet of plastic wrap on the work surface. Place a thin slice of chicken breast on it. Season with salt and pepper.
3. Place a slice of cooked ham on the chicken, then a strip of scamorza cheese, and some cooked spinach on top.
4. Using the plastic wrap, roll the chicken tightly into a compact cylinder. Secure the ends by twisting the plastic wrap. Repeat for remaining rolls.
5. Prepare a batter by mixing water and flour until smooth and slightly runny, not too thick.
6. Dip each chicken roll into the batter, then coat generously with panko breadcrumbs. For extra crunch, a second layer (double breading) is optional.
7. Heat frying oil to 160°C (320°F) in a deep pot.
8. Fry the rolls until golden brown and cooked through, turning occasionally. Test with a skewer to ensure no resistance and the chicken is fully cooked.
9. Remove and drain on paper towels. Serve hot.