Grilled chicken schnitzel with parma ham and tomato salad

Sprinkle the chicken on both sides lightly with salt and pepper and fold a slice of ham around it.

Spoon the wedges of tomato in a bowl with the parsley, capers, garlic, olive oil and vinegar. Season with salt and pepper.

Heat 2 tablespoons of baking product in a large frying pan and fry the potato slices on a medium height in about 10 minutes until golden brown.

In the meantime, heat the last tablespoon baking product in a grill pan and grill the chicken schnitzels on both sides in 6-8 minutes until brown and done. Serve with the tomato salad.