PREPARATION

1. In a bowl, add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and mix it well.

2. In a mixing bowl, add 850 grams chicken breast, prepared masala and mix it well.

3. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet.

4. Remove the plastic wrap and place 2 slices of cheese, then 2 slices of ham, then another layer of cheese. Evenly roll the chicken and place onto a new sheet of plastic wrap.

5. Wrap the chicken in the plastic wrap tightly and tie the excess plastic.

6. Refrigerate for 30 minutes.

7. Heat 80 grams butter in a deep pan, add 1 teaspoon garlic and stir well.

8. Bring it to a boil.

9. Then, add 80 grams all purpose flour and mix it well.

10. Now, add 550 milliliters milk and whisk until the mixture has thickened.

11. Add 25 grams dijon mustard, 1 teaspoon salt, 1 teaspoon black pepper, 70 grams parmesan cheese and mxi it well.

12. Remove it form heat and keep aside.

13. Now, roll the chicken in all purpose flour, the dip it in beaten eggs and roll it in bread crumbs.

14. Heat sufficient oil in a deep fryer and dry until it turns golden brown and crispy from all sides.

15. Drain it on an absorbent paper.

16. Cut it into slices.

17. Drizzle with prepared sauce.

18. Garnish with coriander.

19. Serve hot.