Cheesy Crispy Chicken Rolls.

Begin by prepping your chicken. Place the breast vertically with the pointy end facing down and make a long incision halfway up the breast, from its round end to its pointy one. It should eventually open up to a butterfly shape, then cut through down the middle to separate the “wings”. Repeat with the second chicken breast.

Smash down on each piece using a meat tenderiser or rolling pin to flatten it. Lay out each piece, season it with salt and pepper, then spread a 1/4 of the boursin on one side of each piece, followed by a 1/4 of the grated mozzarella. Roll each piece up, as tightly as possible, like a yoga mattress.

Fill a medium-sized deep pot with the oil and set it over the big burner at a low flame for about 7 minutes so it reaches 170-180 degrees.

In the meantime, prepare your breading station by setting out three shallow containers with raised sides. Fill one with the flour, another with the eggs and the third with the panko, seasoning each one and giving the eggs a good whisk. Dip the rolls in the flour, then the eggs, then the panko, then the eggs again, and finally the panko again.

Test if the oil is hot enough by dropping a few panko flakes in and checking for rapid but not scorching bubbles. Carefully lower the cheesy chicken rolls into the oil and fry until deeply golden brown - around 10-13 minutes.

Meanwhile, prepare a quick side salad by washing and drying some mixed leaves, then tossing them in 1/2 lemon juice, a glug of olive oil and 2 pinches of flakey salt.

Once deeply golden brown, remove the rolls from the oil and blot on a kitchen towel, allowing the oil to absorb. Rest for 3-5 minutes and serve.