Prepare the chicken: Place each chicken breast between two sheets of baking paper and gently pound to an even 1cm thickness. You should feel the muscle fibres relax under the rolling pin. Season the flattened breasts with salt, pepper, and a pinch of smoked paprika.

Layer the filling: Lay a slice of Gruyère on each chicken breast, followed by two slices of chicken or turkey. Sprinkle a little grated mozzarella on top. The cheese should be cool and firm to the touch, which makes rolling easier.

Roll and secure: Starting from the wider end, roll each breast up tightly, tucking in the sides as you go. The roll should feel snug in your hands, with no cheese peeking out. Secure each roll with two or three cocktail sticks, pushing them in at an angle.

Set up the coating station: In three shallow bowls, place the flour (seasoned with a pinch of salt and pepper), the beaten egg mixture, and the panko breadcrumbs mixed with the Parmesan, dried thyme, and a little more paprika. The panko should smell fragrant and herby.

Coat the rolls: Roll each chicken bundle first in the flour, shaking off the excess until it looks dusty. Dip it into the egg, letting the excess drip off for a second. Finally, press it firmly into the panko mixture, making sure every surface is covered. You should see a thick, even, golden crumb coating that feels dry and sandy to the touch.

Pan-fry for colour: Heat the olive oil in a large, ovenproof skillet over a medium-high flame. Add the butter and let it sizzle until it turns a light nutty brown. Place the rolls in the pan, seam-side down, and fry for 2-3 minutes per side. You are listening for a steady, gentle sizzle – not a frantic spit. The crust should turn a deep, toasty brown, and the kitchen will fill with a buttery, savoury aroma.

Bake to perfection: Preheat your oven to 190°C (170°C fan). Transfer the skillet to the oven and bake for 15-20 minutes. After 15 minutes, the chicken will feel firm to a gentle prod with a pair of tongs, and the crust will look darker and even more golden. The internal temperature should read 74°C on a meat thermometer.

Rest and serve: Remove the rolls from the oven and let them rest in the pan for a full 5 minutes. During this time, the juices redistribute within the meat, and the cheese inside settles. The sound of the sizzle will fade into a quiet stillness. Remove the cocktail sticks, slice each roll into thick medallions with a sharp serrated knife, and garnish with fresh parsley.