Put the chicken mince, Parmigiano Reggiano, breadcrumbs, grated nutmeg, and salt in a bowl. Break the egg and keep a little bit of the white aside. Add the yolk and the remaining white to the mince and mix all the ingredients very well using your hands.

Take a sheet of baking paper, brush it with a little vegetable oil and put the mince mix on it. Flatten it well with your hands until you get a 3 mm thick rectangular sheet.

Then place the thinly sliced prosciutto and mozzarella on the top, add the chopped sun-dried tomatoes and roll the meatloaf tight with the help of the paper, making sure it is well sealed and that there are no air pockets inside.

Then slightly beat the remaining egg white in a plate and coat the meatloaf with it. Then put it in a plate full of breadcrumbs and coat well on all sides.

Put some vegetable oil in a frying pan and let it heat.  When hot, put in the meatloaf and fry it on all sides.

In the meantime, prepare a low casserole dish with 2 tbsp of extra virgin olive oil and 1 onion peeled and cut in half.

Let it heat on a low flame and after 2 minutes add the fried meatloaf. Pour the white wine on it and after the alcohol has burnt off add the stock.

Cover and let it cook on a slow fire until cooked through. Add some more stock if required during cooking.  When cooked, let it cool down and then cut it in thick slices (around 1 cm – ½ inch).  Serve warm.