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1
Preheat oven to 200 degrees C (400 degrees F).
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2
Cut chicken breasts across in half.
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3
Slice each half in the middle but make sure the breast still holds together at one side.
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4
Open up the breast, place it between two sheets of plastic foil and tenderize it very gently using a heavy saucepan.
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5
Slice ham and the cheese slices into smaller slices, large enough to fit in the chicken breasts.
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6
Place 1 slice of cheese and 1 of ham on the lower part of each meat pieces, fold up the upper meat piece and press lightly so that they hold together.
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7
Sprinkle with salt and pepper on both sides.
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8
Mix oil and sweet paprika powder in a small bowl.
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9
Line a baking tray with baking paper and brush it with the oil-sweet paprika mixture.
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10
Place flour on a large plate.
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11
Lightly beat eggs in a shallow bowl.
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12
Add lemon zest and some nutmeg.
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13
Place breadcrumbs on another large plate.
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14
Coat chicken in flour and shake carefully to remove the excess flour.
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15
Dip in eggs and coat in breadcrumbs.
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16
Place on the prepared baking tray.
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17
Brush chicken breasts lightly with some of the oil-sweet paprika mixture as well, reserve the rest of the oil for later.
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18
Bake for a total time of 15 minutes or until the chicken is cooked through, turning halfway through.
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19
After turning, brush the schnitzel very lightly with the leftover paprika oil and finish baking.
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20
Serve with potato salad or oven potatoes and a green salad.
